Gourmet's Adventures with Ruth: Season One: The Tamarind School, Laos
- Active time:10 min
- Start to finish:3 1/2 hr (includes soaking)
- 4 cups raw Thai sticky rice* (26 oz)
Cooks' notesRice can be soaked up to 12 hours.
Thai cooks use a large conical steamer basket for steaming the rice, but we found that a footed colander or the steamer insert of a pasta pot also works well.
* Available at Southeast Asian markets and Temple of Thai (877-811-8773; templeofthai.com).
Cover rice with 2-to 3-inches cold water in a large bowl and soak at room temperature at least 3 hours.
Drain rice and put in a steamer basket (see cooks' note, below) lined with cheesecloth. Steam rice, covered with lid, over boiling water until shiny and tender, about 20 minutes. Remove from heat and let stand, covered, 5 minutes. Serve hot, warm, or at room temperature.