Thai sticky rice -- not MC , only 1 ingredient

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from the Epicurious Web Page --

http://food.epicurious.com/run/recipe/view?id=14423

 

KHAO NEEO

(Thai Sticky Rice)

 

If you have never tried sticky rice, you are in for a unique treat.

Thai sticky rice, sometimes called " sweet rice " or " glutinous rice, " is

opaque -- white when raw, unlike most other rices, and when cooked has

a wonderful scent and distinctive texture. Make sure to buy long-grain

Thai sticky rice, not the Chinese-style short-grain or the kind grown in

the United States, which lack the aroma and texture of the Thai variety.

On the label look for the words pin kao or gao nep.

 

There are a few options for steaming sticky rice: If you live near a Thai,

Lao, or Vietnamese market, chances are it sells the large, conical baskets

used for cooking sticky rice as well as the light weight pot the basket

rests in as the rice steams. Otherwise, use a large sieve lined with

cheesecloth or muslin and put it over a large kettle of water

 

In Thailand and Laos, cooked sticky rice is kept warm and moist during

the meal by serving it in small covered baskets, which can also be found

in some Southeast Asian markets.

 

3 cups Thai long-grain sticky (glutinous) rice

 

In a large bowl (large enough to hold at least twice the volume of rice,

about 6 cups) cover rice with cold water by 2 to 3 inches. Soak rice 8 to

24 hours. Alternatively, soak rice in warm water (about 110°F.) 2 hours.

The longer soak allows more flavor to develop.

 

Drain rice and transfer to a Southeast Asian rice-steamer basket or sieve.

Set steamer basket or sieve over several inches of boiling water in a large

pot or deep kettle. It is important that the rice not touch boiling water.

Cover rice with a lid and steam, checking water level occasionally to

make sure pot or kettle doesn't boil dry and adding more boiling water if

necessary, 25 minutes, or until rice is shiny and tender.

 

Transfer rice to a basket or bowl, breaking it up into smaller lumps, and

immediately cover with a lid or clean kitchen towel. (Rice dries out if

exposed to air as it cools, so keep covered until serving.)

 

Serves 6.

 

Gourmet

April 1996

Rudy Leon

PhD Student

Department of Religion

Syracuse University

 

releon

(315) 425-8171

fax: (707) 982-1780