Sawaddee ka today I'm going to show you how to make sticky rice now a little bit
of a background on sticky rice it's most commonly eaten in the northeastern region
of Thailand which is what we call Isaan now it's a farming region and sticky rice is a
great energy source for farmers because it's so dense so it's easy for the farmers to take
it out to the farm with them and it's also got a lot of calories which allows it to sustain
the farmers all throughout the day now but at the same time if you're calorie-conscious
for the same amount sticky rice we'll have double the calories as those jasmine rice
so step one rinse and soak the rice now I've got here one cup of white glutinous rice when
you buy this at the store whips are products of Thailand it will ensure that it's the right
time so with cold water just going to swish it around and you see the water getting cloudier
and cloudier and that's we're washing away the excess starch and they just pour off the water
and we'll do this couple of times and then we're going to soak the rice for four hours or overnight
so this is the rice that has been soaking for about four hours now as you can see the rice
grains are all swollen up and it's about double the size of what it was before so now we're going
to cook it and the wok by steaming and the water that's already in the rice is going to
start cooking the rice so today I'm going to steam the rice using this traditional bamboo
steamer called what you don't need to use this I really want to stress you can use whatever
steaming apparatus you have the video steam it or work but today I'm going to use this
the bamboo steamer infused is a little bit of a bamboo aroma in the rice so it's really nice
and also you know want to show you what we use in Thailand so this I've soaked just briefly
in some in some water because when it's wet it transfers heat and steam a lot better and so
I'm going to transfer the rice into here just squirt it in and then we're going to get the
water there's about two inches of water in here and making sure that the comb does not
touch the water when it goes down so we're going to get this to a boil and then when this comes
to a boil we're going to put the rice line so the water is boiling now so we're ready
to put our rice over this steamer and they were just going to cover it with a lid any kind of
little fit it doesn't matter and then this is going to take about half an hour to cook
this next step only applies if you're using the cone bamboo steamer so about twenty twenty
minutes into the cooking process you want to flip the rice so what you do ever so carefully
take it out so the rice is you know almost done by now and what you want to do is you want to
start loosening it up I hope you can see this and then turn it until the rice is facing the
other way you can do this however many times it takes there and then you're gonna put it back
on for another ten minutes so that the total amount of time is about half an hour so it's
been thirty minutes and our rice is done now to be safe before you remove it turn off the
flame and let the steam and the heat dissipate a little bit to avoid steam burns and then when
you open the lid always open the lid away from you so you don't get any rush of steam in your
face and we are done now to remove it from here so you just kind of like toss it again
like you did earlier and you just kind of let it fall onto the plate there you go sticky rice