Steamed Sticky Rice

Delightfully chewy, the northern Thais use this to scoop up fiery papaya salads, spice enriched curries and to make sticky rice with mangos. Soaking the rice overnight gives the best results but a short bath in the tepid water will suffice. I use a traditional cone-like bamboo steamer in my kitchen, but any tight lidded steamer will do. Use your thumb and two fingers to gently knead the cooked rice, then it can be used efficiently to scoop up saucy salads and curries.

Serves 4–6
 Preparation time: 5 mins
 Cooking time: 30–45 mins

2 cups (450 g) uncooked long grain sticky rice (glutinous rice)

1 Generously cover the sticky rice with room temperature water and soak at room temperature overnight or in lukewarm water (100ºF/40ºC) for 1 hour, drain well.

2 Transfer the drained rice to a steamer and if need be, line the steamer with cheesecloth to prevent the rice from falling through. Cover and steam over high heat with copious amounts of water boiling for 30 to 45 minutes until cooked through.

Jasmine Rice

Jasmine rice is so easy to cook, especially if you have a rice cooker! Thai jasmine rice is special, so much so that the Thai government has secured the name Thai Ho Mali rice to preserve it’s distinction from others. Jasmine rice has a naturally occurring aromatic compound called 2-Acetyl-1-pyrroline, now don’t be scared, it’s also present in other favorites like popcorn, and pandanus leaves.

Serves 4–6
 Preparation time: 5 mins
 Cooking time: 30 minutes plus resting time (if not using a rice cooker)

2 cups (450 g) uncooked jasmine rice

2 ½ cups (625 ml) water

1 Place the rice in a strainer, rinse until almost clear—about 30 seconds.

2 Transfer to the rice cooker and add the water, press the button and you’re done. If you don’t have a rice cooker, grab a small saucepan with a tight fitting lid. Combine the rice and measured water (plus two more tablespoons water), bring to a boil over medium heat. Once boiling, cover and lower the heat to lowest setting and simmer for 20 minutes. Remove from the heat and rest (DO NOT OPEN) for 10 minutes.

3 Gently fluff the rice and serve.

Jasmine Rice

Jasmine rice is so easy to cook, especially if you have a rice cooker! Thai jasmine rice is special, so much so that the Thai government has secured the name Thai Ho Mali rice to preserve it’s distinction from others. Jasmine rice has a naturally occurring aromatic compound called 2-Acetyl-1-pyrroline, now don’t be scared, it’s also present in other favorites like popcorn, and pandanus leaves.

Serves 4–6
 Preparation time: 5 mins
 Cooking time: 30 minutes plus resting time (if not using a rice cooker)

2 cups (450 g) uncooked jasmine rice

2 ½ cups (625 ml) water

1 Place the rice in a strainer, rinse until almost clear—about 30 seconds.

2 Transfer to the rice cooker and add the water, press the button and you’re done. If you don’t have a rice cooker, grab a small saucepan with a tight fitting lid. Combine the rice and measured water (plus two more tablespoons water), bring to a boil over medium heat. Once boiling, cover and lower the heat to lowest setting and simmer for 20 minutes. Remove from the heat and rest (DO NOT OPEN) for 10 minutes.

3 Gently fluff the rice and serve.