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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Kao Niaow Sticky rice is the main event at the northern Thai table. Small bites of each dish are put on the diner's plate, then a walnut-size amount of rice is formed into a ball with your fingers and used to pick up a chunk of meat or vegetable. Individual handwoven baskets will keep the rice warm longer, but a large bowl also works fine. Active time: 10 min Start to finish: 3 1/2 hr (includes soaking rice) Ingredients:
4 cups raw thai sticky rice* (26 oz) |
Directions:
1. Cover rice with 2 to 3 inches cold water in a large bowl and soak at room temperature at least 3 hours.
2. 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.
3. Cooks' notes: Rice 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; ).
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