How to Make Steamed Sticky Rice
Rinse the sticky rice in a bowl with cool water, swishing it around with your hands.
Drain and repeat until the water runs mostly clear.
Cover the rinsed rice with plenty of fresh water and let it soak for at least 1 hour, or up to 24 hours. The longer it soaks, the better the final texture.
Drain the rice thoroughly in a colander.
Line a steamer basket with a large piece of damp cheesecloth, leaving enough overhang to fold over the top.
Place the drained rice in the center of the cheesecloth and fold the edges over to cover the rice completely, forming a neat parcel.
Set the steamer basket over a pot of boiling water, ensuring the water level is below the basket.
Cover the pot and steam for 30 minutes, or until the rice is tender, translucent, and chewy.
Carefully remove the rice parcel.
Serve immediately, seasoned with a sprinkle of salt and pepper or a drizzle of soy sauce.
For Soy & Coconut Sticky Rice
Once the sticky rice is cooked, transfer it to a bowl.
Pour the coconut milk and soy sauce over the hot rice and toss gently to combine.
Return the rice to the cheesecloth-lined steamer, rewrap, and steam for another 3-5 minutes to allow the flavors to meld.
Serve warm.
For Shallot & Peanut Sticky Rice
While the rice is steaming, toast the peanuts or coconut in a dry skillet over medium heat for 2-3 minutes until fragrant. If using peanuts, give them a rough chop.
In a large bowl, combine the toasted peanuts/coconut, chopped shallot, cilantro, soy sauce, and lime juice.
Add the hot, freshly steamed sticky rice to the bowl and toss everything together until well combined.
For the best flavor, return the mixture to the steamer for 2-3 minutes to heat through before serving.
For Sticky Rice with Vegetable Filling
Once the rice is cooked, turn it out onto a clean surface or parchment paper.
While it's still warm, flatten it into a rectangle.
Spread about a cup of your desired filling (tossed with a little soy sauce) down the center of the rice rectangle.
Carefully fold the rice over the filling to enclose it, like a burrito.
Rewrap the filled rice in the cheesecloth and steam for another 5 minutes to heat everything through before serving.
Don't Skip the Soak: Soaking is a non-negotiable step. A minimum of one hour is required, but soaking the rice for 4 hours or even overnight yields a superior, more tender, and evenly cooked result.
