Sticky Rice Many dishes in Thailand are made with Sticky Rice. Not only is sticky rice a staple for dinner and lunch, but for breakfast and dessert as well. The particular dish I learned how to make with Sticky Rice was called "Khao Neeow Sung Kai Ya". However, I figured I would first make a blog post explaining the basic principles of sticky rice first as it has it's own special cooking methods.
First you need to soak the sticky rice in cold water over night. If you are in a hurry you can soak it for an hour, but most people who I ask tell me you should soak it over night.
After the sticky rice has soaked in water you need to start boiling water in a pot [like this one, however if you don't have one like this I'm sure you could use any pot that would fit]. You need to transfer the sticky rice into the wooden basket [or another pot that fits over top of your larger pot] and steam it for 30 minutes to an hour with a cover. Check it, but not too often until it has a sticky but soft consistency.
This is what sticky rice is supposed to look like when it is finished. In Thailand they use a wide wooden circular plate, but I'm sure you could use any sort of plate to spread out the Sticky Rice and let it cool down before you put it away. You can eat it right away [I love sticky rice with salt] or you can save it [at room temperature]. In Thailand they use small baskets to store their Sticky Rice. If you happen to have something like that lying around the house, that would be your best bet. If you have any other storage container, that would probably work as well.You can eat sticky rice by itself with salt, or with other meals. I like to eat it with Som Tam and I dip it in the sauce that is on the Som Tam. It is also very popular to eat sticky rice with pork or fish :)
