Thai Sticky Rice

Thai sticky rice can made quite efficiently in the microwave. The traditional method is to soak for 0.75-10 hours, then steam for 20-40 minutes in a bamboo steamer. This microwave method works just about as well, and has the advantage that the last step can be done in less than a minute right before serving.

The first rest after boiling allows the rice to soak up water. The second heating completes cooking of the rice, and can be done just before you are ready to serve.

Can be refrigerated after the initial rest.

Can also be refrigerated for several days and reheated before serving. Some people prefer the rice to be refrigerated for a while, since this longer rest gives the rice time to turn clear.

Aaron Birenboim
Last modified: Sat Apr 14 10:36:41 MDT 2012