Sticky rice is a staple in Laos. The good little grains pinch together into little balls, perfect for dipping into sauces like jeow.
| Servings | Prep Time |
| 4 people | 5 minutes |
| Cook Time | Passive Time |
| 20-25 minutes | 8 hours |
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Sticky rice is a staple in Laos. The good little grains pinch together into little balls, perfect for dipping into sauces like jeow.
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Ingredients
- 2 cups glutinous rice (a.k.a. sticky or sweet rice)
- water , as needed
Servings: people
Units:
Instructions
- Rinse the rice well, about 4 times. Then soak in cool water overnight. Make sure to cover the rice by a few inches of water.
- Drain. You’ll find the rice has doubled in size.
- Bring water to boil in a wide pot or skillet (whatever you plan to use for the steamer). Line bamboo steamer with thin cotton cloth or cheesecloth.
- Add the soaked, drained rice. Steam vigorously for 20-25 minutes until rice is tender.