Steaming Perfection: Bamboo Steamer For Sticky Rice

Sticky rice, also known as glutinous rice or sweet rice, is a popular variety of rice across Asia. It is used in both savoury and sweet dishes, including mango sticky rice, champorado, kue lupis, zongzi, and mochi. To make sticky rice at home, you will need a bamboo basket, a sticky rice steamer, cheesecloth, and the right type of rice. The process involves soaking the rice in water overnight, draining it, and then steaming it for around 20 minutes. The end result is a fragrant, sticky, and chewy rice that can be enjoyed as a side dish or dessert.

Soak the rice for at least 5 hours or overnight

Soaking the rice is an essential step in the process of cooking sticky rice. It is recommended that you soak the rice for at least 5 hours, or preferably, overnight. This step allows the rice kernels to fully hydrate, which will ensure they cook more evenly and give them a softer, chewier texture. Soaking the rice will also reduce the active cooking time, as the rice will have already absorbed plenty of water.

To soak the rice, measure out 2 cups of glutinous rice and place it in a medium to large-sized bowl. Add enough water to cover the rice by several inches. The rice will expand as it soaks, so make sure the bowl is big enough. Cover the bowl with a lid or towel and let the rice soak for at least 5 hours or overnight.

After the rice has soaked, it will have doubled in size. Drain the rice in a colander or sieve, but there is no need to rinse it or shake off the excess water. The rice is now ready to be steamed.

If you are using a bamboo steamer, line it with parchment paper, cheesecloth, or a clean kitchen towel. Add the soaked, drained rice to the steamer and put the lid on. Place the steamer in a pot or deep skillet with an inch or two of water and bring it to a boil. Once the water is boiling, reduce the heat to a simmer and steam the rice for 20-25 minutes, or until it is tender.

Your sticky rice is now ready to be served and enjoyed!

Rinse the rice well before soaking

Rinsing the rice is an important step in the process of making sticky rice. It ensures that the rice is free of any impurities and helps to remove excess starch, which can affect the texture of the cooked rice.

To rinse the rice, place it in a fine-mesh strainer or sieve and rinse it under cold running water for a few seconds. Gently rub and swish the rice grains with your hands while rinsing to help dislodge any dirt or debris. Another method is to place the rice in a bowl and fill it with water. Swish the rice around with your hand, then drain the cloudy water. Repeat this process 3 to 4 times until the water runs clear.

After rinsing, it is essential to soak the rice before cooking. Soaking allows the rice grains to absorb enough water, ensuring they cook evenly and become tender during steaming. It also helps to reduce the cooking time and results in plump and chewy rice grains.

To soak the rice, cover it with cool water by a few inches. The recommended soaking time is overnight, but if you are short on time, aim for at least 5 hours. After soaking, drain the rice and proceed to the next step of steaming.

Remember, do not skip the rinsing and soaking steps, as they are crucial for achieving the desired soft, sticky texture of the rice.

Line the bamboo steamer with parchment paper or cheesecloth

When cooking sticky rice with a bamboo steamer, it is important to line the steamer with parchment paper or cheesecloth. This is because the bamboo steamer on its own is not sufficient to cook the rice properly. The parchment paper or cheesecloth creates a barrier between the bamboo and the rice, allowing the rice to steam evenly without sticking to the bamboo.

To line the bamboo steamer with parchment paper, cut a piece of parchment paper that is slightly larger than the base of the steamer. This will ensure that the rice has enough space to spread out and cook evenly. Place the parchment paper inside the steamer, and then add the soaked and drained rice. Be sure to trim off any excess paper that hangs over the edges of the steamer to avoid it catching fire during cooking.

If using cheesecloth, start by rinsing the cheesecloth under cold water until it is thoroughly damp. You may also want to wring out any excess water to prevent it from dripping. Take your bamboo steaming basket and line it with the damp cheesecloth. Add the soaked and drained rice to the basket.

Whether using parchment paper or cheesecloth, be sure to follow the same cooking instructions as previously outlined. Bring water to a boil in a deep skillet or pot, ensuring the water level is about one inch high. Place the bamboo steamer in the centre of the pot, ensuring that the bottom of the steamer does not touch the water. Close the lid and cook over medium-high heat. Once the water is bubbling, reduce the heat to a simmer and continue cooking for 20-25 minutes, or until the rice is tender and chewy.

Steam the rice for 15-25 minutes

Now that your rice is soaked and your bamboo steamer is prepared, it's time to steam the rice. The steaming process will take between 15 and 25 minutes, depending on your desired level of softness.

First, bring a large pot of water to a boil. The amount of water will vary depending on the size of your pot and steamer, but ensure there is enough water to last throughout the steaming process. Place your bamboo steamer in the centre of the pot, ensuring that the water does not touch the steamer. Close the pot with a lid and turn the heat to medium-high.

Once the water is bubbling, reduce the heat to a medium-low setting to maintain a gentle bubbling simmer. Keep the lid on and cook the rice for 20 minutes. If you are using a colander instead of a bamboo steamer, ensure that the water in the pot does not touch the colander.

After 20 minutes, taste the rice to check if it is ready. It should be chewy, tender, and sticky, but not mushy. If it is still chalky or crunchy, continue steaming for an additional 5 to 10 minutes. You may need to add more water to the pot at this point. Keep tasting the rice at intervals to determine if it has reached your desired texture.

Once the rice is cooked to your liking, transfer it to a bowl and cover it with a kitchen towel. Sticky rice dries quickly, so it is important to keep it covered at all times.

Serve immediately or store in an airtight container

Once your sticky rice is cooked, it's best to serve it immediately. However, if you have leftovers or want to prepare your rice in advance, you can store it in an airtight container in the refrigerator for up to 4-6 days.

To store your sticky rice, let it cool down to room temperature. Make sure it's covered with a lid or kitchen towel to prevent it from drying out. Then, transfer the rice to an airtight container or ziplock bag and place it in the fridge.

When you're ready to enjoy your stored sticky rice, you can reheat it in the microwave. Place the rice in a microwavable bowl, add a few drops of water, and cover it with a damp paper towel. Reheat in 30-second intervals to prevent overcooking and drying out.

You can also freeze sticky rice to extend its shelf life. Place the rice in an airtight ziplock bag, press out as much air as possible, seal, and freeze for up to one month.

Frequently asked questions