Sticky Rice
| Cooking normal rice with rice cooker |
| Put 3 cups of rice (serves4) into the bowl with water over the rice to wash off any impurities. Drain by putting through colander. Put the rice into the rice cooker. Add the water for about 1 inch above the rice. Turn on the switch. The rice will be ready to eat in about 30 minutes. The cooker will switch itself off automatically. |
| Cooking Sticky Rice |
| Soak the sticky rice grains in the water (at room temperature) overnight. Drain the rice grains then wrap with cooton and put into the bamboo basket on the pot. Put the water into the pot for steraming. The water level should be 1 inch below the rice. Steam for about 30 minutes. When the rice is slightly soft and clearer in colour then it is done. Remove from pot and serve with the individual bamboo baskets. |
| Sticky Rice |
| The sticky rice and the black sticky rice are types of rice. They do not become sticky from cooking.
Sticky rice is the staple diet of the the Northern and North Eastern Thai people. The sticky rice is good to eat hot or cold and also used in dessert and savoury dishes. It is also used for making the Maekong and Sengtip whiskeys. |
| Bamboo basket for cooking sticky rice |
| The Bamboo basket will keep the sticky rice from drying out as the moisture is held within the bamboo. |
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