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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!!!!!
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
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.Â
I use a bamboo basket over a narrow mouthed pan and turn the rice halfway through. In Asian markets you can find this rice, it is sometimes called Sweet Rice and is very short grained. When my daughter was a toddler she would wander around the house will a ball of sticky rice as a snack.
This was very easy and tasty. I followed the advice of chef #189563 and it turned out perfect!
This is exactly how my mother makes sticky rice. For a variation, once the rice is cooked, she slowly pours about 1/2 Cup of coconut milk over the rice right in the steamer and gently fluff the rice. I've always wondered how the coconut milk does not drip through into the water, but she insists that it all gets absorbed into the rice.
Terrific recipe! Really easy to make and I'm looking forward to impressing more of my friends and colleagues. Thanks for posting. It's a definite keeper.