Sticky Rice Gourmet | September 1999
- 2 cups Thai glutinous rice
Cover rice with plenty of water in a large bowl and soak at room temperature at least 3 hours. Drain and put in a cheesecloth-lined steamer basket. Steam rice, covered, over boiling water until shiny and tender, about 20 minutes. Remove from heat and let stand, covered, 5 minutes before serving.
Cooks' note: ·Lao 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 worked well, too.
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