Sticky Rice (Glutinous Rice / Kow Neyo)

READY IN: 1hr 10mins
Recipe by Kim Ong

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.

Top Review by 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 Recipe #15584. Yum!!!!!

Ingredients Nutrition

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.

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