Sticky Rice

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.

• Ready In: 12 hrs 50 mins
• Serves: 4

Ingredients

• 2  cups sticky rice, also called glutinous rice (do not substitute)
• 1  quart water (for steamer)

Directions

1. Rinse rice several times until water runs clear. Soak in water for 12 hours or overnight then drain.
2. Line a saucepan steamer or bamboo basket with cheese cloth or similar fine-weave cotton cloth.
3. Put rice in the steamer.
4. Steam for 45 minutes until rice is tender and translucent.
5. Remove from heat.
6. Fluff rice with a fork.