How To Cook Sticky Rice (Khao Neow)

Sticky rice or glutinous rice is eaten on a daily basis in the North and North East (or Isan region) of Thailand and the neighboring country of Laos. The remainder of Thailand (South and Central) is more likely to eat jasmine rice at home but will consume 'Khao Neow' from Isan style restaurants and street vendors serving popular North Eastern food. Street hawker's fare such as Gai Yang (barbecued chicken), Papaya Salad (Som Tum) or a dessert such as Mangoes and Sticky Rice are all served with sticky rice and can be found for sale on the streets of any typical Thai town.

Ingredients

Sticky Rice Steamer set: a metal pot with bamboo steamer basket (you cannot make it in an electric rice cooker)
Glutinous or Sticky Rice (note that this type rice is not the same as Jasmine rice)

Preparation

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.
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.
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 Thai or Asian meal, especially with grilled chicken (gai yang) or papaya salad (som tum).