Sticky Rice

This recipe serves:  4

3 cups long grain Thai sticky rice
water
1. Put the rice in a large bowl, cover with 2 to 3 inches of cold water and soak overnight, or rinse under cold water for a few minutes.

2. Drain the rice and place in a steamer basket or a large sieve, lined with cheesecloth.

3. Set the basket over several inches of boiling water in a large pot or wok. NOTE: The rice should not touch the water.

4. Cover and steam for 25 minutes or until the rice is shiny and tender. Add additional water if the pot runs dry, but don't immerse the rice.

5. Turn the rice out into a basket or a bowl and cover with a cloth or lid. The rice will dry out if exposed to the air, so keep it covered until serving.

Serving Size: 1 cup

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