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Sticky Rice (Khao Neow)

Sticky rice or glutinous rice is eaten daily in North East Thailand and Laos. The remainder of Thailand relegates 'kao ne-ow' to hawker's fare with Gy Yang (barbequed chicken) or as a dessert such as Mangoes and Sticky Rice.

You will need a sticky rice steamer set:a metal pot with bamboo steamer basket (you cannot make it in an electric rice cooker) and glutinous or sticky rice (note that this type rice is not the same as Jasmine rice).

Preparation

1. Soak the rice in plenty of water to cover for four hours or over night. The rice will approximately double in volume when cooked, so use approximately 3 1/2 cups for 3 people.
2. Drain and rinse. Place in the bamboo steamer basket over plenty of boiling water (in the metal base). Cover with a 5-6 inch lid that will rest a few inches above the rice. Any cooking pot lid will do.
3. Steam for approximately 30 minutes, depending on how long it was soaked. Check to see if the rice is cooked through by mashing it between your fingers. Cook until it is soft but still firm.

Serve in place of jasmine rice with your next Asian meal, especially with grilled chicken (gy yang).

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