Sticky Rice
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Thai people in the northern and northeastern regions eat sticky rice, also known as sweet rice, in place of long-grain rice. It is eaten with your hands by making a little ball and dipping it into other dishes. INGREDIENTS 1 cup sticky rice TRADITIONAL METHOD USING A STEAMER Soak the sticky rice in enough water to cover the rice for at least 1 hour and even overnight. Take your steamer, put water in the bottom and cover the steam section with cheese cloth. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. The sticky rice should take about 20 minutes of steaming to cook and will become translucent when done. THE MICROWAVE METHOD Soak the sticky rice for 10 minutes in warm water in a bowl. Soaking the rice is very important. I have tried this method without soaking the rice first and it was a disaster. The rice was undercooked and inedible! The water level should be just above the rice, which comes out to be 1 cup of rice and a little over 1 cup water, about 10% more. (I recommend using a non plastic container because you may melt the plastic in the microwave). Cover the bowl with a dish and cook in the microwave on full power for 3 minutes. Stir the rice around to move the rice from the top to the bottom. You will notice that some of the rice is translucent or cooked, and some still has white center or the uncooked portion. Heat it again for another 3 minutes. Check and see if it is done. When cooked, all the rice should be translucent. If it needs more cooking, heat and check every 3 minutes or so. How long it takes really depends on your microwave. Sticky Rice is frequently eaten with a meat dish and then a broad variety of vegetables. Makes 2 to 3 servings NOTE - The microwave is easier, but I find that the rice cooked in the traditional way sticks to your fingers more easily if you try to eat it with your hands.