(Thai Sticky Rice)
If you have never tried sticky rice, you are in for a unique treat. Thai sticky rice, sometimes called "sweet rice" or "glutinous rice," is opaque-white when raw, unlike most other rices, and when cooked has a wonderful scent and distinctive texture. Make sure to buy long-grain Thai sticky rice, not the Chinese-style short-grain or the kind grown in the Untied States, which lack the aroma and texture of the Thai variety. On the label look for the words pin kao or gao nep.
There are a few options for steaming sticky rice: If you live near a Thai, Lao, or Vietnamese market, chances are it sells the large, conical baskets used for cooking sticky rice as well as the lightweight pot the basket rests in as the rice steams. Otherwise, use a large sieve lined with cheesecloth or muslin and put it over a large kettle of water
In Thailand and Laos, cooked sticky rice is kept warm and moist during the meal by serving it in small covered baskets, which can also be found in some Southeast Asian markets.
This recipe was created to accompany Grilled Beef Salad , Charred Chili Salsa , Thai Grilled Chicken , Thai Eggplant Salad and Chicken Stir-Fry with Holy Basil .
