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Steamed Sticky Rice
- Serves
4
- Difficulty
Easy
By Ken Hom
Published 1995
In this recipe, the rice is suffused with many seasonings which are slowly steamed along with it. This is a dish my mother used to cook for me on those days when she could not be home to prepare lunch. She would make the dish and then set it in the warm steamer, where all the ingredients would slowly marry.
Ingredients
- glutinous or short-grained rice to fill a measuring jug to
450 ml 15 fl oz 100
Method
Put the rice in a large bowl, cover with water and leave to stand for 4 hours or overnight. Drain well. Set up a steamer or put a rack inside a wok or large, deep pan. Pour in about
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