Making Sticky Rice

A family favorite around here is sticky rice. I’m not going to go into great detail on how to make it. I’m not feeling particularly long-winded, go figure. I may at a later time. It’s a staple around our house. We have it all the time. The kids love it because they can eat it with their hands. They can literally play with their food, and it’s okay.

Another reason I’m not going to go into minute detail about how to make it is because you can’t get it anywhere outside of an Asian store. I know. I’ve looked. And Neighbor Yvonne has looked. So that’s bad news if we run out. I drive to civilization to get it. Around here that means, an hour drive or more. If you ask, and if I know you personally and if you live within 10 minutes of me, I’ll get you some the  next time I’m at either of those places. Just let me know.

That was the worst grammar. Mrs. Brush  my old English teacher is turning in her grave. At least I think she’s dead. She was pretty old when I was in high school. Anyway…moving on…

If you happen to be out and are looking for it, make sure you buy the package that says “Sweet Rice”. It’s not Jasmine rice, or short grained rice, or any other kind of rice except sweet rice.

Soak the rice in some water for about an hour. Sometimes I’ll put it in water in the morning then go do what I need to do the rest of the day. That way it will be ready when it’s time to cook dinner.

I also have this contraption that I bought at a Vietnamese store specifically to steam the rice in. I think you can just use a regular pot though.

Fill it with water and then put the rice in a bamboo steamer thingy. I don’t know what it’s called.

I told you I wasn’t going into great detail. I have no idea what some of these things are. I just have them. You can probably use any bamboo steamer. You can buy those anywhere. Just remember that it has to be porous but the pores have to be small enough so that the rice doesn’t fall through. But I probably didn’t have to say that, duh.

It takes about 7-10 minutes to steam. Just keep checking it. If you steam it too long it will get soggy and too sticky. Once it’s done, I dump it all onto my counter top and spread it out to let it cool. Then I put it into a bamboo rice keeper thingy.

I’m going to let my mother demonstrate the dumping out process since I couldn’t take pictures while I did it. Really. Just dump it onto the counter.

My mom blows on it too, to help the heat dissipate.

pssst…these photos are from last Thanksgiving.

My mom has a nicer collection of rice keepers.  Every time she goes to Thailand she gets a couple of pretty ones. Almost everyone at the table has their own.

Once I argued with a street vendor in Chaing Mai, Thailand over how much I was going to pay for a rice keeper. She wanted $4.25 and I thought it was too much money so I didn’t buy it. The husband said “Do you know you were haggling over 25 cents?” It’s the principle.

I know that you’re not going to rush out and make this after this dense explanation. I may have a sticky rice making party. Yes, I think that’s a great idea. Hmmm…

We’re not having sticky rice for dinner tonight. We’re having lemon chicken and pasta instead. The boys are watching the hockey game which is in over-time right now. That’s why I have time to write this post. If the game isn’t over soon, I’m going to eat without them.