Savoury Sticky Rice (kow neuw)

Traditionally a northeastern Thai delicacy, this sticky rice is so easy and tastes like the authentic sticky rice you would find in Thailand. You need glutinous (sticky) shortgrain rice for this recipe. If you can't get glutinous rice, you could substitute short-grain or pudding rice.

Preparation:

1. First calculate the quantity of rice needed. The dry rice should be calculated as 2½ fl oz (65 ml) per person.
2. First rinse the rice several times until the water runs clear. Then put the rice in a bowl and cover with water. Let it stand overnight.
3. Drain the rice and wrap it in muslin if possible. Put the wrapped rice in a steamer and cover. Steam over boiling water for about 45 minutes or until cooked. (Don't let the bottom of the steamer touch the boiling water!)

Useful tip:

You need glutinous (sticky) shortgrain rice for this recipe... more

There is a special bamboo steamer that is indigenous to northeastern Thailand, but really don't need to use one of these. You can get the same effect using a western steamer or a bowl you can set over a larger saucepan and some cheesecloth.