Cooking Sticky Rice: Steamer-Free Techniques For Perfect Results

Thai sticky rice is a delicious, sweet and chewy dish that is usually cooked in a bamboo basket or stackable steamer. However, if you don't have these tools, there are several alternative methods to cook sticky rice that work just as well. This paragraph will discuss some of these alternative methods, including using a splatter screen, tinfoil, a strainer, or a pot and lid. Each method has its own advantages and variations, but they all aim to achieve the perfect sticky rice texture and taste without the need for specialized equipment.

Soak the rice for 2-5 hours

Soaking the rice is a crucial step in achieving the perfect sticky rice consistency. The rice should be soaked in cold water for a minimum of 2 hours, but ideally for 4-5 hours or even overnight. The longer you soak the rice, the less steaming time will be needed. Soaking the rice helps to soften the grains and reduce the amount of heat required during cooking.

It is important to note that the rice should not be soaked for longer than 24 hours, as this will result in the grains breaking down and becoming mushy. After soaking, the rice should be drained and rinsed one last time to remove any excess starch before steaming.

While the rice is soaking, you can prepare the other equipment needed for cooking. This includes a pot or deep pan, a splatter guard or strainer, and a heat-proof bowl or lid.

Once the rice has finished soaking and has been drained and rinsed, it is ready to be steamed. Place the splatter guard or strainer over the pot or pan of boiling water, making sure there is a few inches of space between the water and the guard/strainer. Then, place the rice in the centre of the guard/strainer and cover with a bowl or lid. Steam the rice for 20-30 minutes, turning it over once or twice to ensure even cooking.

By following these steps and allowing the rice to soak for the recommended time, you will be well on your way to achieving perfectly cooked sticky rice without the need for a steamer.

Rinse the rice with cold water

Rinsing the rice with cold water is an important step in the process of making sticky rice. It is recommended that you rinse the rice multiple times, using your fingers to swoosh the grains around in the water and draining the water after each rinse. You will know the rice is ready for the next step when the water runs clear and is no longer cloudy white. This process is important as it removes the rice's starch and helps give the rice a soft and chewy texture once cooked. It is also important for removing any impurities from the rice grains.

When pouring the rice, it is helpful to use a strainer or splatter guard to catch the rice grains so that none are lost.

Use a splatter guard

If you're cooking for a few people, a splatter guard can be a great non-traditional method for steaming sticky rice. The fine mesh of a splatter guard keeps the rice from falling through while allowing steam to rise and cook the rice. It's also very easy to clean, as the rice doesn't stick to it.

To cook sticky rice with a splatter guard, start by soaking the rice. You'll need to soak one cup of rice in water for 2-3 hours or longer, and then drain it. Next, fill a large pot or deep pan with water and bring it to a boil. Place the splatter guard over the pot, and once the water is boiling, turn down the heat to a simmer. Place the rice in the middle of the screen in an even layer, ensuring that the rice is no higher than three inches for the best cooking results. Cover the rice with a bowl or heavy lid, and the higher/more domed it is, the better, as it will trap steam more effectively. Steam the rice for 30-35 minutes, and turn the rice over halfway through to guarantee proper cooking. Finally, gently remove the splatter guard and place the rice into a bowl.

Use a colander

If you're cooking for a crowd, steaming sticky rice in a colander is the way to go. This method can accommodate a larger amount of rice than other steaming methods, and it cooks faster, too. Here's how to do it:

First, you'll need to soak your rice. For perfect sticky rice, it's recommended that you soak 4 cups of raw sticky rice in room-temperature water for 4 to 8 hours. If you're short on time, you can get away with a minimum of 5 hours, but don't leave it any longer than 24 hours, or your rice will get too soft and mushy.

Once your rice has soaked, gently rinse it, being careful not to break the grains, until the water runs clear. Drain the rice through the colander in which you will cook it.

Next, set the colander on top of a pot, making sure that the bottom of the colander is at least 2 to 3 inches above the water level. Cover the rice with a lid and set the pot over high heat. When the water boils, lower the heat to medium-high.

Steam the rice, covered and undisturbed, for 15 minutes. Then, using a large rubber spatula, scoop up the whole batch of rice and flip it in one go. Replace the lid and continue to steam for another 15 minutes.

Check that the rice is done—all the kernels should be soft, sticky, and somewhat translucent with no parts that still look opaque white. If it's ready, eat the rice while it's still warm. To keep it warm during the meal, keep it covered inside the colander over the pot of steaming water on the lowest setting of the stove.

Use a pot and lid

Firstly, you will need to soak the rice. Place the rice in a bowl and cover it with room-temperature water. Leave it to soak for at least 4 hours, but no longer than 24 hours. The longer you soak the rice, the shorter the steaming time will be.

Next, rinse the rice. Wash and rinse the sticky rice in a large bowl with cold water. Drain the water and repeat this process 3-5 times, until the water is clear rather than cloudy. This step will remove the rice's starch and help give the rice a soft and chewy texture once cooked.

Now, fill a pot with water and place it on the stove. Bring the water to a boil. Once the water is boiling, add the rice. Cover the pot with a lid and reduce the heat to low. Simmer the rice for 9-11 minutes, or until all the water has been absorbed.

Finally, remove the pot from the heat and let it stand, still covered, for 2 minutes. Fluff the rice with a fork and serve. If the rice still seems too hard, add another 1/2 to 1 cup of water and simmer for a few more minutes.

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