epicurious
Khao Niao
Delightfully soft yet chewy Thai sticky rice is traditionally prepared in a bamboo basket set over a metal pot of boiling water, but you can easily replicate the method at home with a saucepan and a fine-mesh sieve.
👥 4 Servings👤 Leela Punyaratabandhu📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●saucepan
- ●spatula
- ●microwave
📝 Preparation Steps
1
Place rice in a large bowl. Fill with cool water and swish rice around a few times with your hand to release starch. When water becomes cloudy, drain rice in sieve; repeat process several times until water runs clear. Pour in water to cover rice by 3" and let soak at room temperature at least ⏱️ 6 hours and up to ⏱️ 12 hours.
2
Fill a large saucepan with water to come 2" up sides and bring to a boil. Drain rice in sieve, then gently make a well in rice (be careful because grains will be brittle and you want to keep them intact). Set sieve over boiling water, cover (lid will not fit tightly, and that’s okay), and steam ⏱️ 15 minutes. (Add more water to pot if needed and return to a boil.)
3
Uncover and turn rice over in large pieces with a heatproof rubber spatula. Cover and continue to cook until rice is translucent and soft but not mushy, about ⏱️ 15 minutes more. Transfer rice to a bowl to serve. (If rice starts to harden at the table, sprinkle with water, cover with plastic wrap, and microwave on high ⏱️ 1 minute.)
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