By ShowMeStepByStepPublished Updated
Based on a video by Pailin's Kitchen.
Sticky rice doesn't cook like regular rice. It gets steamed, not boiled, and the rice you buy at the grocery store almost always has the words "glutinous" or "sweet rice" on the bag - that's the right kind. Long-grain jasmine and basmati won't work no matter how you cook them.
This method from Pailin Chongchitnant of Hot Thai Kitchen replaces the traditional three-hour cold soak with a 20-minute hot soak. The result is better than the overnight version and you don't have to plan ahead. The whole thing takes under an hour from start to finish.
You'll need a steamer of some kind. A bamboo cone steamer is traditional and gives the cleanest results, but a basic metal steaming rack lined with a wet cloth works almost as well.
Sticky rice gets steamed, but the soak water needs to be hot. Fill a kettle or saucepan with plenty of water and set it on high heat to boil. You'll need enough hot water to cover the rice by about half an inch to an inch in step three.
While the water comes up to temperature, you can start prepping the rice. Both can happen at the same time.
Put one cup of sticky rice into a large bowl and cover it with cold water. Scrub the grains hard with your hands - really agitate them so the loose starch on the surface gets released. The water should turn cloudy fast.
Pour off the cloudy water and repeat the wash three or four more times until the water runs mostly clear. Drain the rice into a heat-proof bowl or leave it in the same one if it's heat-safe.
Tip
Skipping or shortcutting this step is the number one reason home sticky rice comes out gummy. Don't be gentle - the loose starch needs to come off.
Once the water is at a full boil, pour it directly over the washed rice. Stop when the water sits about half an inch to an inch above the grains. Don't overshoot - too much water dilutes the starch you want trapped inside each grain.
Stir the rice with a spoon to break up any lumps that floated to the top so every grain gets the hot bath equally.
Set a timer for 20 minutes and walk away. This hot-soak shortcut replaces the traditional three-hour cold soak and gives you a better texture in a fraction of the time.
Use the 20 minutes to set up your steamer. If you're cooking the rest of dinner, this is also a good time to prep the other dishes - sticky rice plays well with curries, grilled meats, and any spicy salad.
Tip
You can leave the rice in the hot soak longer than 20 minutes if you're not ready - it won't ruin anything. But don't go past an hour or the grains start to break down.
Any steaming setup works for sticky rice. A bamboo cone steamer is the traditional pick and the prettiest, but a basic metal steaming rack lined with a thin cloth works almost as well. Cheesecloth, a clean cotton tea towel, or unbleached muslin all do the job.
Whichever you use, get it wet first. Run the bamboo basket under the tap or dip the cloth in water and wring it out lightly. Dry steamers cause the rice to stick.
When the 20 minutes is up, pour the soaked rice into a fine mesh sieve and rinse it briefly with cold water. The starch that came out during the hot soak gets washed off here so the cooked grains stay separate.
Shake the sieve well to drain off every drop of water. The rice should look plump and slightly translucent.
Spread the drained rice into the wet steamer. Pile it in a rough mound and then poke a hole down the middle with a finger or the handle of a spoon. The hole lets steam rise straight through the center, which keeps the thick middle section from staying raw.
If you're using a flat rack instead of a basket, leave a couple of inches of bare rack around the edges of the rice for the same reason. Steam needs to come up around the pile too.
Bring water to a boil in the bottom of the steamer pot. Set the loaded basket or rack on top and cover. Steam for about 20 minutes if you used a flat rack, or 35 minutes for a bamboo cone (the cone is taller and the steam takes longer to climb).
Halfway through, flip the rice over to even out the cook. The trick is to lift the basket, hold it open over the pot, and toss with a quick wrist flick. For the last 10 minutes, break the rice up with a fork or spoon so the previously buried middle gets exposed to the steam too.
Tip
The rice is done when the grains are translucent, tender all the way through, and stick to themselves but not to your fingers. Serve hot - sticky rice gets firm fast as it cools.
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