Foolproof Thai Sticky Rice Recipes

Steps:

• Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
• While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
• Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
• Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.

Steps:

• Soak the rice in a container that holds at least twice the volume of rice: Cover the rice with 2 to 3 inches of room-temperature water and soak for 6 to 24 hours. If you need to shorten the soaking time, soak the rice in warm (about 100 degree) water for 2 hours. The longer soak gives more flavor and a more even, tender texture, but the rice is perfectly edible with the shorter soak in warm water.
• Drain the rice and place in a steamer basket. Set the steamer basket over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water. Cover and steam for 25 minutes, or until the rice is shiny and tender. Turn the rice over after about 20 minutes, so the top layer is on the bottom. Be careful that your pot doesn't run dry during steaming; add more water if necessary, making sure to keep it from touching the rice.
• Turn the cooked rice out onto a clean work surface. Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead. This helps get rid of any clumps; after several foldings, the rice will be an even round lump. Place it in a covered basket or in a serving bowl covered by a damp cloth or a lid. Serve warm or at room temperature, directly from the basket or bowl. The rice will dry out if exposed to the air for long as it cools, so keep covered until serving.
• Soak the rice in a container that holds at least twice the volume of rice: Cover the rice with 2 to 3 inches of room-temperature water and soak for 6 to 24 hours. If you need to shorten the soaking time, soak the rice in warm (about 100 degree) water for 2 hours. The longer soak gives more flavor and a more even, tender texture, but the rice is perfectly edible with the shorter soak in warm water.
• Drain the rice and place in a steamer basket. Set the steamer basket over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water. Cover and steam for 25 minutes, or until the rice is shiny and tender. Turn the rice over after about 20 minutes, so the top layer is on the bottom. Be careful that your pot doesn't run dry during steaming; add more water if necessary, making sure to keep it from touching the rice.
• Turn the cooked rice out onto a clean work surface. Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead. This helps get rid of any clumps; after several foldings, the rice will be an even round lump. Place it in a covered basket or in a serving bowl covered by a damp cloth or a lid. Serve warm or at room temperature, directly from the basket or bowl. The rice will dry out if exposed to the air for long as it cools, so keep covered until serving.

Steps:

• Place rice into a mesh colander.
• Rinse the rice grains in two or three changes of cold water in a bowl until the water runs clear from the colander.
• Place the rice into a bowl and fill with cool water to 2 to 3 inches above the rice.
• Cover the bowl and allow the rice to soak for 6 to 8 hours.
• Drain the rice and transfer to cheesecloth-lined steamer or pasta pot basket.
• Set steamer on wok or pasta pot with boiling water; do not let rice touch boiling water.
• Cover pot and steam rice, checking water level often, adding more boiling water as need; cook for 20 minutes.
• Remove from heat and let stand, covered for 5 minutes before serving.