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Sticky Rice
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Keith Floyd
Published 1991
Sticky rice – pearly white and aromatic – is always steamed. But you can steam it in your microwave if you prefer: check it out in your particular microwave book. But don’t forget to rinse the slightly greasy grains several times, to remove the starch.
Ingredients
225 g 8 oz
Method
Rinse the rice several times until the water runs clear. Cover with cold water and soak for 12 hours or overnight, then drain.
Line a saucepan steamer or bamboo basket with muslin and put in the rice. Steam for 45 minutes, until the rice is tender and translucent (remembering to top up the water level in the pan with boiling water as necessary). Remove from the heat and fluff up the ric