{"id":27393,"date":"2019-03-27T02:06:57","date_gmt":"2019-03-27T09:06:57","guid":{"rendered":"http:\/\/iamafoodblog.com\/?p=27393"},"modified":"2020-10-29T18:57:44","modified_gmt":"2020-10-30T01:57:44","slug":"how-to-make-thai-sticky-rice-in-a-steamer","status":"publish","type":"post","link":"https:\/\/iamafoodblog.com\/how-to-make-thai-sticky-rice-in-a-steamer\/","title":{"rendered":"How to Make Thai Sticky Rice in a Steamer"},"content":{"rendered":"

I like rice. As a super picky kid it was the one thing I would consistently eat, aside from dry cereal. I became a connoisseur: I knew when it was overcooked and mushy, I knew when it was cooked perfectly al dente, and I definitely knew sticky rice.<\/p>\n

I loved the texture of sticky rice back then and I still love it now. Sticky rice is a bit different from regular rice, in that it\u2019s steamed, instead of boiled. It also tastes different – it\u2019s fragrant with a delightfully sticky texture. Usually, you find it alongside Thai food, like larb, soup, grilled meats and fish, or chili paste. It\u2019s also used for things like sticky rice desserts, savory leaf wrapped steamed rice dishes, and mochi.<\/p>\n

We don\u2019t really make sticky rice at home much, because we always forget to soak it overnight. Soaking the rice over night is key – it lets the kernels of rice hydrate, so they cook more evenly. Soaking also ensures a nice tender texture when you steam it. There are lots of recipes that don\u2019t require soaking, but if you don\u2019t, you don\u2019t really get that soft, sticky texture when you think of sticky rice. You want the rice to be sticky, and squishable into a small ball, which is how Thai people generally eat it.<\/p>\n

Once you remember that you need to soak sticky rice before you cook it, you\u2019re gold. I could eat this stuff every day!<\/p>\n

\"How<\/p>\n

\"How<\/p>\n

\"How<\/p>\n

\"How<\/p>\n

How to Make Thai Sticky Rice in a Steamer<\/strong>
\nmakes about 1.5 cups rice<\/span>
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