Sticky Rice (Glutinous Rice / Kow Neyo)

From: Peachie Keene

On Oct 26, 2009

Interesting method (new to me) - I had to Americanize it quite a bit since my kitchen lacks the proper equipment for true Thai sticky rice. I did the quick soak method (abiding by another viewers suggestion to remove the boiling water from the stove). Afterwards, I placed it on some cheese cloth and then carefully transferred it to a broccoli steamer (you know, the metal ones that fold up or out). The broccoli steamer was put inside a large pan on the stove - and the rest of the directions were followed to the -t-! The end result was Thai Mango with Sticky Rice (Mamuang Kao Nieo). Yum!!!!!

From: Tiny kitchen, big chef

On Dec 22, 2008

I use a bamboo basket over a narrow mouthed pan and turn the rice halfway through. In Asian markets you can find this rice, it is sometimes called Sweet Rice and is very short grained. When my daughter was a toddler she would wander around the house will a ball of sticky rice as a snack.

From: Chef #189563

On Jan 22, 2005

I make it every week, and I live in Thailand. You must presoak this rice... 30 minutes, I say, in warm water. 6-8 hours in cold. (My preferred way) I use a bamboo steamer, rice wrapped in Muslim, maybe 1-2 inches thick. 15 minutes, then turn, and give it 15 more minutes. Remove from steamer and partly unwrap to stop the cooking. If your rice is really sticky, like pieces break off, and it feels 'pastey', it's been overcooked. Properly cooked sticky rice actually has a bit of a dry feel on the outside, while still being rolled oe squeezed in a ball easily. It should also break off into whole chunks easily, not like taffy

From: Alej24601

On Feb 15, 2004

Followed the recipe, but I discovered that the shortcut in step one means that you have to bring the water to a boil, remove from heat, then soak the rice. If you boil it for 15 minutes it doesn't come out right. (My first try.)