Sticky Rice

Total Time:
3 hr 45 min
Prep:
3 hr
Cook:
45 min

Yield:
5 cups; about 4 servings
Level:
Easy

Ingredients
  • 2 cups sticky rice
Directions
  • Soak the rice in cold water to cover by 2 inches for 3 hours up to overnight.

  • Drain the rice and transfer to a bamboo steaming basket, or a colander or steaming basket which can be suspended over boiling water. Set aside.

  • Fill a wok or saucepan with water. Place a rack or tray at least 1 inch above the water, cover the wok, and bring the water to a boil over high heat. Uncover the wok and place the rice filled steaming basket on the rack over the steam. Cover and reduce the heat to maintain a steady steam, and cook until the rice is sticky enough to be squeezed into small lumps, about 30 to 45 minutes.

  • Add boiling water to the pan as needed to maintain the original level.

  • When the rice is done, turn it out onto a large baking sheet. Wet a wooden spoon and quickly and gently spread the rice out into a shallow layer to help release some of the steam. When the rice is cool enough to touch, gather it into a large lump and place it into a basket or on a serving plate. Serve hot, warm or room temperature.


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