White Glutinous Rice
A traditional staple food of Cambodia, Laos, and northern Thailand. Steamed for a pleasantly chewy texture, it is commonly eaten by hand.
Ingredients
white glutinous rice (see page 19)
2 cups
Instructions
1
Step 1
Rinse the rice once (see page 37). Place in a large bowl and add enough water to cover the rice by 2 inches. Soak for at least 4 hours, preferably 12 hours. (Like beans, the longer the rice soaks, the shorter the cooking time.) The rice grains will absorb water and swell, becoming soft enough to break apart when pressed with a finger.
2
Step 2
Prepare a steamer (see page xv for other steaming options). Add half a pot of water to the steamer pot and bring to a boil over high heat. Just before steaming, reduce the heat to medium.
3
Step 3
Drain the rice and spread the grains evenly in a dish with edges, ensuring the dish does not touch the sides of the steamer basket when placed inside. Place the dish of rice onto the steamer basket or rack. Bring the water in the steamer pot back to a boil. Set the steamer basket or rack over the pot. Cover and steam over medium heat until the rice grains are translucent and tender with a chewy texture, about 20 to 25 minutes.
4
Step 4
When steaming is complete, turn off the heat and wait for the steam to clear before lifting the lid. Lift it away from you to prevent water droplets from landing on the rice and to avoid burns. Carefully take the rice out of the pot. Enjoy hot alongside Southeast Asian dishes such as Lao sausage (page 168), Thai basil pork (page 174), or Lao chicken herb salad (page 185).
