Sticky rice is a glutinous rice eaten by the people of the North and
Northeast region of Thailand. The rice is sometimes referred to as sweet
rice because it has a sweet flavor. It is often used to make rice wine and
vinegar.
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Place the rice in a saucepan or bowl and add enough water to cover. Rub the
rice between your hands several times and drain off the milky water. Add
clean water and repeat the process until the water runs clear.
Soak the rice overnight in enough water to cover or, to save time, the rice
can be soaked in hot water for 3 hours before steaming, rather than
overnight.
Drain the rice and place in a cloth-lined steamer or in a steaming basket.
Place the basket over a pot of boiling water, making sure that the basket
does not touch the water. Cover the steamer and steam for approximately 30
minutes.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
