Steaming Glutinous Rice: A Step-By-Step Guide To Perfection

Glutinous rice, also known as sweet rice, is a versatile ingredient used in many forms of Asian cooking. It is often served as a side dish for grilled meats, spicy Thai salads, or other favorite Thai dishes. It is also used in dessert recipes. The key to cooking glutinous rice is to soak it in water for several hours before steaming it. This allows the rice to hydrate so that it cooks more evenly and have a nice tender texture. The traditional way to cook glutinous rice is to use a bamboo steamer, but it can also be cooked in a rice cooker or a pot on the stove.

Soak the rice for 4-10 hours

Soaking the rice is an essential step in cooking glutinous rice. It needs to be soaked for 4 to 10 hours, or even up to 24 hours if you want a softer texture. The rice should be placed in a mixing bowl or other deep container and covered with water. The water level should be at least 3 inches above the rice, as it will expand when soaking.

After the allotted time has passed, drain the water. There is no need to shake off the excess water. Then, you can move on to the next step of cooking glutinous rice in a steamer.

Use a colander or bamboo steamer

To cook glutinous rice in a steamer, you'll need to soak the rice for at least 4 hours, or overnight if possible. During this time, the rice grains will swell slightly.

If using a colander, place it inside a Dutch oven or large pot with a lid. Add water to just below the bottom of the colander. Drain the soaked rice and put it inside the colander. Bring the water to a simmer, cover with a lid, and steam the rice for 10 minutes.

Next, use a large spatula to flip the rice like a pancake. This will help it cook evenly. Put the lid back on and continue steaming for another 10-20 minutes, checking for doneness every few minutes towards the end.

If using a bamboo steamer, line it with a clean kitchen towel or parchment paper. Spread the soaked rice inside and place the steamer over a large pot of boiling water, with the lid on. Steam for 20-25 minutes, depending on how soft you like your rice, and let stand, covered, for five minutes.

Glutinous rice dries out and hardens quickly at room temperature, so it's best to serve it warm, within 10-15 minutes of preparing it.

Steam for 10-20 minutes

Once your glutinous rice has been soaked and prepared for steaming, it's time to cook it. The amount of time you steam your glutinous rice for will depend on your desired texture and consistency. For softer rice, you should steam for the full 20 minutes. If you prefer your rice to be a little firmer and chewier, 10 minutes should be enough.

If you are using a basic saucepan with a steamer, you should fill about a third of the saucepan with water and place it on a high heat. Once the water is boiling, reduce the heat to a simmer and place the steamer with the rice inside on top. Cover with a lid and steam for 10-20 minutes.

If you are using an electric steamer, you should fill the steamer with water according to the manufacturer's instructions. Place the rice in the tray, cover with a lid, and steam for 20 minutes. If your steamer is a little slower to develop steam, you may want to leave it for an extra minute or two.

If you are using a bamboo steamer, you will need to place it on top of a large pot of boiling water. Cover with a lid and steam for 20 minutes.

After the rice has been steamed, it is important to fluff it up to release any trapped steam. This will ensure that the rice doesn't become soggy.

Fluff the rice with a spatula

Once you've steamed your glutinous rice for 10 to 20 minutes, it's time to fluff it up! Use a large spatula to flip the rice, as if it's a pancake. Don't worry if it doesn't flip in one go – just keep working through the rice until it's all flipped.

Fluffing the rice is important as it helps the rice cook evenly. After fluffing, put the lid back on and continue steaming for another 10 to 20 minutes. Check the rice for doneness every few minutes towards the end of the cooking time. You're looking for rice grains that are separate and firm but stick together when rolled or pressed between your fingers.

Once the rice is cooked, take it off the heat but keep the lid on until you're ready to serve. Glutinous rice dries out and hardens quickly at room temperature, so it's best to serve it warm, within 10 to 15 minutes of preparing it.

Serve within 15 minutes

To serve glutinous rice within 15 minutes, you'll need to prepare it in advance. Glutinous rice, also known as Thai sticky rice, requires a few hours of soaking before it can be steamed.

Firstly, ensure you have the right type of rice. It should be labelled as glutinous rice or sweet rice. Place the rice in a bowl and cover it with water. The water level should be about one inch (25mm) above the rice. Soak the rice for 2-3 hours for most types of glutinous rice, but if you have old crop rice, you'll need to soak it for 6-8 hours or overnight.

Once the rice has soaked, drain the water and place the rice in a steamer. If you don't have a steamer, you can use a colander and a pot with a lid. Line the bottom of the steaming tray with a clean, damp muslin cloth. This will help to keep the rice moist during cooking.

Now, it's time to steam the rice. If using a steamer, fill it with water according to the manufacturer's instructions. Place the muslin-covered rice in the tray and put on the lid. Set the steamer to cook for 20 minutes, allowing a little extra time if it's slow to develop steam. If using a saucepan method, fill the saucepan about one-third full with water and bring it to a boil. Reduce the heat to a simmer and place the suspended perforated tray with the muslin-covered rice on top. Cover and steam for 20 minutes.

After 20 minutes, use the muslin to lift the rice out and tip it onto a flat surface. Fluff up the rice to release any trapped steam for a minute or two. Then, transfer it to your serving bowls or containers. It's best to serve glutinous rice warm, as it can dry out and harden at room temperature. Enjoy your sticky rice!

Frequently asked questions