HOW TO STEAM STICKY RICE
In Thailand we soak and steam sticky rice if served as plain rice (traditionally along some side dishes).
Remind, sticky, sweet or glutinous rice all refer to the same kind of rice and because of a different starch composition, soaking sticky rice before steaming is essential so the rice grains can absorb enough water.
You can line a finely woven, breathable cloth in a sieve and have it rest over a large pot with steaming water, but at home I use a Lao-style bamboo basket and steamer.
Another option worth considering, is a stainless steel steamer. Thanks to its fitting lid the whole process becomes easier. Steaming time is around 40 minutes as well.
Put 2 cups of our Heirloom Highland Black Sticky Rice in a container covered with 2-3 inches of water. Soak for at least 6 hours up to an overnight.
Either place the soaked rice directly in the bamboo basket or line a finely woven, breathable cloth (ie. cheesecloth) into the bamboo basket (or sieve) and place the soaked rice in the cloth and close.
Add about 0.9 gallon (3.3 liter) of boiling water to a large steamer pot and place the bamboo basket over it. Make sure that the water doesn't touch the basket. Cover with lid and steam for 40 minutes.
To avoid the texture to bee too crunchy, pour a cup of hot water around the top of the rice. Be careful not to use cold water as this would make the grain hard. Shake the bamboo basket a few times so the rice can cook thoroughly and steam for another 10 minutes.
Taste again. At this point it should be fluffy and soft. Turn the heat off.
One more tip: keep the rice covered, warm and moist until serving.
Serving sticky rice in a small basket is a pure joy! Pick up a bit of rice (by hand, the rice won't stick) and gently squeeze before dipping into a sauce or adding a piece of meat or salad.