So welcome to Hot Thai Kitchen .
So today , I am so excited to be sharing with you all the ways that I know to make Thai sticky rice .
Now , I've made sticky rice a few different ways over the past several years on the show .
But today I want to do a complete round up a complete guide of seven different ways that you can do it .
Yes , seven .
So it doesn't matter if you don't have this tool or that gadget you don't have time or you have time .
One of these ways is going to work for you before I start .
If you've never experienced the joy of Thai sticky rice or what we call , you have got to try it .
It is so good .
And so Thai sticky rice comes in a bag like this and it's usually labeled glutenous rice or Thai sweet rice , even though it's not sweet .
You wanna make sure that it is from Thailand and the grains are gonna be sort of medium length and opaque .
Let's get started .
So regardless of which method you choose , the first step is exactly the same for all of them and is absolutely necessary .
And that is washing the rice , you wanna wash out the excess starch that's left there by the milling process and then switch it around pretty vigorously .
So see how cloudy that water is .
If you don't wash it , it would be like cooking rice with a pinch of flour in it .
So you can imagine how that might gum up your rice , right ?
So you wanna rinse that off and do it a few times until the water runs relatively clear .
So now that our rice is washed , let's move on to the cooking methods .
Now , the seven different methods can be divided into two categories , the soak and steam methods and the no soak method .
So let's start with the soak and steam methods because that's the more traditional way .
Mm I just love the smell of rice even when it's not cooking , it smells so good to me .
All right .
So soaking the rice , you just wanna take room temp or cold water .
You wanna do this for a minimum , absolute minimum of three hours .
I like to do four because if your rice is old , for example , it might be a little drier , might need a little extra time .
You can do it overnight up to 12 hours .
However , if you go long when you're done , the , the soaked rice will be quite brittle .
So you have to kind of handle it gently when you're going to cook it afterwards .
All right .
Now , if you can leave it out at room temperature , it'll be totally fine .
But if you're nervous and you're gonna go like eight hours , 12 hours , you can stick it in the fridge , not a problem at all .
So the first one is to use a traditional bamboo cone steamer or we call .
So this is made specifically for making sticky rice even though you could steam whatever you want inside of this .
You wanna add just a little bit of , of water in here .
You don't want to add too much because this cone goes in pretty deep and you wanna leave a good amount of space between the water and the cone .
So that when it's boiling vigorously , it doesn't touch the bottom of the rice .
So I would say like 1.5 inch of water is plenty .
And with the bamboo cone , you wanna soak this in water first for like 10 minutes or so just to get it wet so that it will not stick to the rice when it's done .
And the great thing about this method is it doesn't matter how much rice you use .
So you'd have to measure any water .
You don't have to use cups , use finger method nothing .
You just put an amount of rice in there and that's it .
I'm gonna be making a lot of rice today .
So I'm only gonna do a little bit per method .
Otherwise , to have rice out the wazoo by the end of this , if you have a bamboo type lid .
It will be better because this will not condensation will not drip back onto the rice .
But like pot lids are totally fine .
So once the water is vigorously boiling , this goes on top and you put your lid on and it could be this lid and then we're gonna steam this for about 25 minutes , but we're gonna flip it halfway through and I'll show you how that's done when the time comes .
So the rice is kind of partially done .
Now , there we go .
Try to like OK , there we go .
Hey , and then we put it back on for another 10 minutes .
And then that is beautifully cooked sticky rice .
You just loosen it up and then roll it onto a plate which is a cute little lump of rice .
Oh my God .
Look how beautifully perfect that is .
Oh , it's perfect .
Look at that .
The grains beautifully intact .
There's no soggy grains anywhere nice and dry .
This is why the bamboo cone steamer is the traditional method .
It really makes perfect rice .
One power tip .
Once you're done with this , you want to get it soaking in water immediately .
There's a little bit of gooeyness from the rice left on there .
If you leave it to dry , it will be impossible to clean off .
So this do not delay the cleaning .
If you don't have a fancy bamboo steamer , any steaming rack will do .
It can be one of these , it could be one of these .
This is a rice cooker insert , actually any steaming rack .
So you're also gonna need some sort of a cloth .
So I use Muslin .
Uh you wanna use natural fiber because it's food , it's gonna be steamed .
You're probably gonna eat some lin .
So you know , you don't wanna use synthetic materials .
You wanna soak this first , which I almost forgot to do .
You wanna get this wet .
Otherwise it will stick to the rice when it's done , which I learned the hard way .
I actually like to do a doughnut trick which means I put a little shot glass or something in the middle and then I put the rice on and then you take the cup out .
Yes , that says Adam's bar .
Adam doesn't actually have a bar .
It doesn't have to be perfect .
Is it makes the rice cook more evenly because I find if you make a big pile , sometimes the middle will be a little bit undercooked .
And this way it'll cook faster too .
And then you wanna make sure you leave space around the edges .
So don't block the entire rack so that you have plenty of room for steam to come up and then you just steam this for again , about 25 minutes , 30 minutes if you're doing a lot .
And with this method , especially with the doughnut trick , you don't have to flip it like we do with the cone steamer .
It's hot and the good thing about the S and steam method is you can't really overcook it in a bad way .
Like if you let it go a little too long or whatever , like nothing bad is going to happen .
So it's a really great foolproof method .
Look at a sticky rice doutt , the bottom of the rice where it's touching the cloth can get a little bit gummy .
But I don't find , like , once you fluff it up and mix it in , I don't find that's a big deal at all .
Ha ha ha .
And if you really don't have any steaming implements , you surely have some sort of a sieve .
Well , a metal sieve anyway , don't do this with plastic sief .
And again , you put a little bit of water at the bottom , make a little divot on the , on in the bottom .
So that , you know , the rice is more evenly distributed .
Close that up and off , you go to the stove , same deal , plop that a little bit less graceful .
A little bit stuck here on the , just look at the bottom .
Oh , that's not too bad .
It turned out really well .
Sometimes I find this method has a bit of a soy bottom as well , but this one worked out really well .
So there you go three different methods for any kind of equipment .
So there is 1/4 soak and steam method that produces extra soft sticky rice .
And this involves just one little extra step of steeping your soaked rice .
So this is soaked , washed and drained and you just pour off the boil water over it and then you let it steam for about 10 minutes before draining .
And then just steaming as usual .
And you can steam this any way that we discuss .
And this is a really useful method if you know that you're gonna serve this rice at room temp .
So maybe it's like a pot lock where food's gonna kind of be sitting out or a picnic or something sticky rice when you just steam it dries out really quickly .
So this is a really handy method for this .
The rice will stay soft even if it's not warm anymore .
And this works because you're basically forcing the rice to absorb just a little bit more water .
So when it cooks up , it's more tender .
Let's take a look if we can see any difference between the one that's been steeped .
So I don't know if you can see this on camera , but you can , to me it's very obvious that the rice grains are a little bit bigger and it's softer .
I prefer it to be a little bit on the chewier side .
But again , if you're not gonna eat that hot , this is the way you wanna do it because this will not go hard or dry if it cools down .
So at this point , I just wanna touch on why we like to soak and steam sticky rice and not just stick it in a pot with water , like you do any kind of rice .
So the reason is sticky rice can only absorb a small amount of water .
That's why it's so dense when it's cooked , right ?
And so if there's any extra water that it can't absorb , sitting there , it'll turn the rice mushy really quickly .
It's also really sensitive to boiling water .
So if you boil a pot of water , put the rice in the outside will mush before the inside cooks the root .
So by soaking the sticky rice , you allow the rice to absorb all the water that it possibly can .
You take it out of water and then steam it .
So this way , there's no chance you can overcook it because you can't add too much water to that , right ?
So to look at another way with regular say , jasmine rice , the rice absorbs water and cooks at the same time .
But with sticky rice , you let the rice absorb the water first and then you cook the water that's already in the rice .
Having said that it is possible to cook sticky rice in water .
It's just a little bit trickier .
But these are the methods we're gonna look at next before we move on .
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So the first No SOK method is what I call the steam , the bowl method .
And I got this idea actually from my mom who used to use it to cook her own personal bowl of brown rice when the rice cooker was busy with white rice .
So what you want is a steamer for this .
But instead of the rack steamer , I just wanna show you an alternative way .
If you have a big stock pot , you can get one of these steamer racks .
You can get at a grocery stores for like a couple of bucks .
Now you can use a regular pot lid , but I like the bamboo lit because then there's no risk of condensation falling into the rice .
Uh You can also just cover the rice bowl with foil or something .
The rice has already been washed again .
You wanna wash all the rice and drained .
Really , really , really , really well , not just like pour it off .
Yeah , that's good note , you wanna drain and shake and make sure there's no extra water .
And then you wanna add water at the ratio of one part rice to two thirds water .
So less water than rice .
So the water is boiling , I'm gonna um turn it off .
So I don't steam burn myself because I have to put this bowl and this will take a little bit longer .
Oh , so 25 to 30 minutes for this one .
So the top of it you can see looks a little bit mushy and the no silk method is always gonna be less ideal than the silk method .
We look at the bottom .
Yeah , it's a little bit softer .
I could probably add a little bit less water to this one .
But that's the thing with cooking sticky rice in water is you have to be super precise and not a little bit more .
Or you make the rice a little bit too soft .
The next method is the rice cooker method .
What if you can do it in the rice cooker ?
Why do we bother with anything else at all ?
Well , that's because not all rice cookers can do a good job .
It will work if your rice cooker cooks at a slow and gentle pace .
So I had one years ago that did an OK job with a little bit of crispiness at the bottom .
And then the previous one that I had did not do a good job at all .
But then this one that I have the Zoi Rushi , which I've done a review for um I'll link to that below .
Does a perfect dog .
I was so surprised how well it does and it has a special function for that .
The sweet rice function and sweet is just another term for sticky rice .
You start with washed rice obviously , but you have to drain it really , really , really well , the ratio is the same two thirds part of water going in there .
One very important note , you do not use the sweet rice line in the pot because that is meant for Japanese short grain sticky rice .
If you've got a cooker that has a brown rice function , it might work better .
So try that we choose the sweet function .
And then so this you'll notice takes a quite a long time for that amount .
It takes 35 to 40 minutes .
But that's why it turns out so well .
Because it cooks at such a slow and gentle pace .
Let's take a look .
Oh , the grain looks perfect .
It's almost steamer good .
The bottom of the pot has a , the bottom of the pot has a little bit of like a little bit of like a whiteness , like parts .
That's a little less translucent .
Once you fluff it and mix it in , you can't really tell because it's so slight .
It's pretty amazing .
Like , if you didn't tell me , I thought you just cook this in a steamer .
This rice cooker does a really , really good job .
It's a little bit , maybe a little bit softer than the sulk and steam method here .
Adam , what do you think is a tiny bit more moist than the traditional method .
The first method , it's a little bit more dry than the bowl method .
Got it .
Last and actually at least because this is the least ideal method and that's the microwave .
It works .
But I find it kind of fussy more so than all the other methods .
And also each microwave is a little different .
So this is something you're gonna have to play around with your machine a little bit .
So I've got my rice here , washed and drained and the first thing we're gonna do is we're gonna do a quick soak in hot water .
So I'm just gonna cover it and let it sit at , let it sit for 15 minutes .
It has been 15 minutes .
I'm gonna drain this rice again .
Really , really , really , really well .
And then I'm gonna add fresh water at the same ratio of one part rice to two thirds of water .
Now , could I have just measure the water and use that soaking water and just microwave it directly without draining and adding new water .
Yes , you could .
Um , you're probably gonna add , need to add a little bit more water than that .
which I haven't tried .
Here's the trick I have never used this microwave before at my place with a 900 watt microwave .
I do it for three minutes .
Two minutes , stir and then one minute and then it's done .
So 321 .
This is an 1100 watts .
So , who knows ?
So I'm gonna do 221 and then see what happens .
You wanna cover it with something .
Some people use saran wrap , but I don't like the idea of microwaving saran wrap .
So a plate will work just fine .
So the rice is gonna be still raw , obviously .
But I'm gonna give it a stir just to redistribute .
Looks like it .
This could have also done a three minute initially , but that's all right .
We'll do two more minutes .
Oh , that's a lot of steam inside .
Oh , it's looking all right .
You can see that it's dried up a little bit , but you can see some whiteness on the inside of the grain .
So you wanna fold the bottom up to the top .
I think one more minute and this should be good .
I think I could use another minute .
So maybe I should have done a 321 after all .
But I'm gonna do a stir .
Oh , but the bottom , the bottom looks good though .
So maybe all it really needs is to just like be stirred and just sit and you know , rest in its own heat .
So this is the microwave rice that's been sitting for a few minutes .
So , let's see .
Some reason it's less flavorful than the other rice .
I don't know , the microwave zapped flavor out of it or something .
I don't know .
It just feels that way .
Yeah , I don't like it as much as the uh the one we just did .
I can't explain why .
Honestly , it feels like the outside is softer , like it's not overcooked , but the outside is a little bit gummier .
You're right .
And that goes to show you what I was talking about about the rice really needing gentle heat .
Otherwise the outside will be mushy before the inside cooks through .
But with the microwave it's pretty quick , right ?
It's like pretty high heat in there .
So that's why you get this like sort of gummy situation between the rice grains .
So it's , it's not ideal but it works .
And that is it .
I am now so hungry because I've been making sticky rice all morning and eat nothing of it .
So I'm gonna go and eat sticky rice with these chicken wings , which by the way , sticky rice goes great with wings , with fried meat , grilled meat , anything that you use your hands , skewers of stuff , even Thai salads and you just dip the rice in the salad .
I'll link to some recipes that go well with sticky rice below .
If you have other sticky rice making male that I don't know about .
Please share with us in the comments below and subscribe to the show if you like it and I will see you next time for your next delicious Thai meal with hopefully less sticky rice .