Sticky Rice (Glutinous Rice / Kow Neyo)

Kim Ong's Note:

This recipe describes the way to prepare the sticky rice you eat with your hand in a Thai restaurant. The sticky rice is actually a short-grain glutinous rice. It can be eaten with almost anything from eggs, meat, vegetables to soup. The Thais also used it in desserts and cakes.

• Total Time: 1 hrs 10 mins
• Prep Time: 15 mins
• Cook Time: 55 mins

Ingredients:

Servings: 4

• 1 1/2 cups glutinous rice (sticky rice)
• water

Directions:

1. Soak rice overnight in cold water, or for 15 minutes in boiling water if short of time.
2. Drain the rice, rinse and spread out on a wet cloth inside a steamer.
3. Cook over boiling water for 40 minutes, until rice is tender.

Reviews

[Peachie Keene]

Interesting method (new to me) - I had to Americanize it quite a bit since my kitchen lacks the proper equipment for true Thai sticky rice. I did the quick soak method (abiding by another viewers suggestion to remove the boiling water from the stove). Afterwards, I placed it on some cheese cloth and then carefully transferred it to a broccoli steamer (you know, the metal ones that fold up or out). The broccoli steamer was put inside a large pan on the stove - and the rest of the directions were followed to the -t-! The end result was Thai Mango with Sticky Rice (Mamuang Kao Nieo). Yum!!!!!

[Bergy]

I tried to make this reipe using "Sushi Rice" (I thought that it was a Glutinous Rice, not so) I followed the instructions to a T. The rice was not cooked after 1 1/2 hours of steaming it was still hard & dry. I am adding these comments to caution others to make sure you are using the rigt riceGlutinous Rice which is what the recipe calls for.. Kim in no way am I slamming your recipe I am just pointing out my mistake. I will make this again with the correct rice and will then add stars and change the review

[Ian Magary]

Thanks for the tip of using boiling water to speed up the process... I decided last minute to make a sticky rice dessert using a combination of both black and white glutinous rice (gao nep than & gao nep thuong hang) which gives you a purple rice to serve the mango and strawberries over and moreover gives a great colorful presentation! Thanks, it'd been a while since I'd cooked sticky rice, your directions for this and the dessert (Thai Mango with Sticky Rice (Mamuang Kao Nieo) #15584) were spot on. I used splenda for the sweetener to cut down on the sugars a little.