Many Thai dishes are not complete without a serving of sticky rice. In this video I will teach you a simple technique that will have you making perfect Khao Niew every time. | | | Ingredients:2 cups of Glutinous riceWaterEquipment:Filter clothThere are a few different tools available for steaming sticky rice but the core techniques of turning the rice and double steaming (20 min + 5 mins) will still apply regardless.In this video I use an asian type of steamer that can be found in Asian supermarkets. These come in different sizes and cost $25-$40. I picked the smaller size so it would fit my portable Primus gas stove. There are similar products available in western stores.You can also find inserts that fit your existing cooking pots to allow steaming of vegetables etc.Some electronic rice cookers come with a programme for making sticky rice.And then there's of course the traditional method which utilizes a cone shaped woven basket, also called an "earthen steamer".Technique:Soak the Glutinous rice in cold water for at least two hours, or until the rice grain is soft enough to break when you pinch it (like I display in the video).Transfer the rice from the water to the steamer, distributing it evenly on the filter cloth.After 20 mins of steaming you must open up the cloth and turn the rice over/mix it up. If it looks too dry at this point, add a little of the leftover water you used to soak the rice earlier. Close up the cloth again and steam for an additional 5 mins. Take the rice out of the steamer immediately after completion, and put in a bowl before serving.Best served immediately but you can keep your sticky rice in room temperature for many hours. The English spelling of Thai words are often arbitrary, and the following versions are commonly used: Khao Niew, Khao Niao, Khao Neow.Music from Epidemic sound.Gear used:Fujifilm X-T4Primus gas stove
