How to Make Really Sticky Sticky Rice

Ever crave the stick-to-your-teeth-sticky sticky rice from Thai restaurants at home? I do. There is an easy way to make sticky rice at home, and with items you probably already have.

You'll need:
Long-grain thai rice or other asian white rice
cheesecloth
large shallow pot

I love making rice this way because it doesn't require specific ratios of water to rice, and your rice should turn out perfectly cooked every time- not mushy with too much water or dry with too little. The first step is to soak your rice overnight. Add about a half inch more water over the level of the rice as it will expand while soaking.

The next day when you are about 30 minutes out from your meal, drain the soaking rice. Next, stretch some cheese cloth over a large, medium shallow pot and secure.

Add about an inch of water to the pot. The amount is not critical because the rice will not be in the water, but suspended on the cheesecloth above. This is the magical part- we are just using the steam from the water to cook the rice, so no need to use a rice/water ratio. If we were cooking the rice directly in water at this point, it would be difficult to figure out how much water to use because of the soaking method.

*Edit: I have found that if you'd like to soak your rice and directly cook in water, it is possible to measure the proper amount of water. After soaking and thoroughly rinsing the rice, simply fill the water line about half a centimeter above the rice. Bring to a boil, then simmer on low at once for about 10-15 minutes. Just make sure you keep your eye on the rice so you can stop cooking when the water runs out, but before your rice begins to burn.

Place your rice on top of the cheesecloth and cover with pot lid. With our cheesecloth contraption, we are essentially imitating the classic bamboo rice steamer. Bring up to heat that gently simmers the water and notice the steam rising and cooking the rice.

Periodically check your rice for doneness after steaming for 10 minutes. It should be moist yet fluffy. If cooked but not sticky enough, you can make it more sticky by "paddling it" with a large wooden spoon after cooking.

Keeps refrigerated for about a week, resuscitate by breaking up rice grains and adding some water to the bottom of a bowl, and microwave on high for 1 min.