"Kow neow" (Sticky Rice)
There are two types of Sticky Rice. One for desserts, and one for meals.
This particular recipe is intended for meals. It is normally served with
dishes from the Northeastern part of Thailand (E-Sarn). It is usually
a good accompaniment to Thai Barbecue Chicken, Lahb Gai, and other dishes
of this type.
4 cups Thai sticky rice
One steamer basket
Soak the rice for one hour before cooking. Line the steamer basket with
cheesecloth. Place the steamer basket with cheesecloth about five to six
inches over boiling water. Add in the rice, and cover. Steam for roughly
half an hour or until the rice becomes tender and sticky.
Can be served immediately or when cold.