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Tuesday, September 11, 2018

Steamed Sticky Rice, Thai Style

Steamed Sticky Rice, Thai Style
Steamed Sticky Rice, Thai Style

MAKES: 4 servings
TIME: About 2 hours, largely unattended

In Thailand, among other places, sticky rice is eaten at just about every meal, like bread. It has substance, flavor, and chew, and almost everyone who tries it loves it. And it’s easy to make, though it takes some planning. You’ll find the right rice in Asian markets (and make sure you
have some cheesecloth in the house).
11/2 cups sticky rice 
Salt and freshly ground black pepper or soy sauce
Rinse the rice, then soak it in water to cover for 1 to 24 hours. Drain, then wrap in cheesecloth and put in a
steamer above boiling water (to rig a steamer, see page 20). Steam for about 30 minutes, until tender. It’s almost impossible to overcook sticky rice, so you can keep it warm over low heat for an hour longer or even more. (You can even cook the rice in advance: Keep it tightly wrapped and refrigerated and resteam just before serving.) Sprinkle with salt and pepper or soy sauce before serving.
 Sticky Rice with Soy Sauce and Coconut Milk. Toss the cooked rice with 1 cup coconut milk (to make your own, see page 389) and 1 tablespoon soy sauce. Rewrap and steam (or microwave) for a few minutes
to reheat.
Sticky Rice with Shallots and Peanuts or Coconut. While
it’s cooking, toast about 1/2 cup peanuts or shredded unsweetened coconut in a dry skillet over medium
heat until fragrant, about 2 minutes. Chop the peanuts (you don’t have to chop the coconut), then
toss with 1/4 cup chopped shallot or scallion, 1/4 cup chopped fresh cilantro leaves, 1 tablespoon soy sauce,
and 2 teaspoons freshly squeezed lime juice. Toss with the cooked rice and rewrap and steam (or microwave) for a few minutes to reheat.

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