Recipe by Galley Wench
In northern Thailand and Laos, sticky rice is served at every meal, much like bread in Europe. Diners form a couple of tablespoons of rice at a time into a small ball, then use it to pick up a chunk of meat or vegetable, or to soak up sauces. Be sure to purchase sticky rice -- there is no substitution.
Directions See How It's Made
- Rinse rice several times until water runs clear. Soak in water for 12 hours or overnight then drain.
- Line a saucepan steamer or bamboo basket with cheese cloth or similar fine-weave cotton cloth.
- Put rice in the steamer.
- Steam for 45 minutes until rice is tender and translucent.
- Remove from heat.
- Fluff rice with a fork.