Thai sticky rice (also known as sweet rice or glutinous rice) is a delightfully interactive grain that can be shaped into little balls and scoops that are perfect for dipping. The sticky stuff is usually made with a fancy basket, but you can make it with your colander.
We’ve previously discussed making Thai sticky rice using a spatter guard, but Food 52 argues that a colander is even better. Not only does it hold more rice than a spatter guard, but it’s a much more common kitchen item. (I don’t know about you, but I don’t have a spatter guard.)
Cooking the rice is pretty simple, but the most important part is buying the correct rice. Don’t overthink it, just know that Jasmine rice is not what you’re looking for; look for a rice (preferably a Thai brand like Three Horses) with words like “Thai,” “sweet rice,” and “glutinous rice,” on the packaging.
Once you have purchased the correct rice, grab a pot (with a lid or some foil to cover) and a colander. Any colander will do, just make sure the holes aren’t bigger than the grains, for obvious reasons. Food 52 can walk you through the process in a more detailed manner, but it’s as simple as steaming. Simply fill the pot with water (you want it to be a few inches below the bottom of the colander), set the colander on top of the pot, cover, bring to a boil, lower the heat, and them steam for about fifteen minutes. You now have delicious sticky rice, ready to be dipped in as many delicious sauces as you can make.
Photo by Seba Della y Sole Bossio.