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Sticky rice is a staple in Laos. The good little grains pinch together into little balls, perfect for dipping into sauces like jeow. Traditionally one would use a special basket to steam the rice, but a bamboo steamer lined with cheesecloth works very well.
- The method for sticky rice is almost the same no matter who you ask. Easy.
- First, rinse the rice well, about 4 times. Then soak in cool water overnight. Make sure to cover the rice by a few inches of water.
- You’ll find the rice has doubled in size.
- Bring water to boil in a wide pot or skillet (whatever you plan to use for the steamer).
- Line bamboo steamer with thin cotton cloth or cheesecloth.
- Add the soaked, drained rice.
- Steam vigorously for 20-25 minutes until rice is tender.
- Eat with your fingers, starting at the edge of the steamer and working your way around and towards the center. (The rice at the center is reserved for elders and honored guests). Dip into some jeow or other spicy dip.
- Enjoy with a smile. A sticky, sticky smile.