Cooking Thai Sticky Rice: Steamer-Free Techniques And Tricks

Thai sticky rice is a versatile ingredient used in many forms of Asian cooking. It is a different type of grain from other types of cooking rice and has a chewy texture and sweet flavour. While it is usually steamed in a bamboo basket, it can also be cooked without a steamer. Here are some alternative methods to cook Thai sticky rice without a steamer.

Splatter Screen

Soak one cup of rice for 2-3 hours or longer and drain it. Fill a large pot or deep pan with water and bring it to a boil. Place the splatter guard over the pot. 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. Cover the rice with a bowl or heavy lid and steam for 30-35 minutes.

Tinfoil

Create a faux steamer by tearing off a large sheet of tinfoil and wrapping it around the sides of your boiling water pot. Use a toothpick to puncture holes over the entire sheet. Follow the same steps as the splatter guard method, placing the rice in the middle and covering it with a bowl or heavy lid.

Strainer

Turn a regular, large-sized strainer upside down so it doesn't touch the boiling water. Push down the mesh to create a shallow bowl and place the rice inside. Place the strainer over the boiling pot and cover the rice with a bowl or heavy lid.

Pot

Place the rice in a pot with a lid. Rinse the rice a few times by running water over it, swishing it around, and draining out the water. Soak the rice in water for at least 4 hours or overnight. Bring the pot of rice to a boil and let it cook for about 12-18 minutes or until it's sticking together and cooked through.

Soak the rice in room-temperature water for at least 3 hours, preferably 4

Soaking the rice in room-temperature water for at least 3 hours, preferably 4, is an important step in the process of cooking Thai sticky rice. This step cannot be skipped or rushed, as it plays a crucial role in achieving the desired sticky texture of the rice. Here's a detailed guide on why and how to do it:

The soaking process is essential because Thai sticky rice is a type of glutinous rice with unique characteristics. It has a higher amylopectin content, a type of starch that easily breaks down when activated by hot water. Soaking the rice in room-temperature water allows it to absorb enough water and ensures that it doesn't overcook during the steaming process. This traditional method guarantees perfectly cooked sticky rice every time.

The minimum soaking time for Thai sticky rice is 3 hours. However, it is recommended to soak the rice for at least 4 hours, especially if your rice is older, to ensure it absorbs enough water. Soaking for longer, up to 12 hours, is also acceptable, but if it might exceed 12 hours, it's best to store the rice in the fridge to prevent any issues.

To soak the rice, simply place it in a mixing bowl or any deep container. Fill the container with room-temperature water, ensuring that the water level is at least 3 inches above the rice, as it will expand during soaking. Do not use hot water for soaking, as it will start cooking the rice too early.

After the rice has soaked for the recommended time, it's important to drain the water. There's no need to shake off the excess water from the rice. Then, you can proceed to the next step of steaming the rice, using one of the various methods available, such as a bamboo steamer, a regular steamer rack with a cloth, a metal sieve, or even a splatter guard.

Wash the rice in room-temperature water several times, draining the cloudy water in between

To cook Thai sticky rice without a steamer, it is important to wash the rice thoroughly before cooking. This is because the rice contains loose starch, which will make the rice gummy if it isn't washed off. To do this, place the rice in a large mixing bowl and cover it with room-temperature water. Swish the rice around aggressively with your hands to dislodge the starch. The water will become cloudy—pour it off and repeat the process several times until the water runs mostly clear. It doesn't need to be crystal clear, but you should wash the rice until the water is no longer cloudy.

Drain the rice and steam for 20-30 minutes

Once you've washed and soaked your rice, it's time to steam it. Drain the rice and place it in your steaming apparatus of choice. If you're using a traditional bamboo cone steamer, place the rice in the basket and put the basket on the pot, ensuring the bottom of the basket does not touch the water. If you're using a steamer rack, place the rice on a heat-proof plate or bamboo steamer lined with a wet cloth or natural steamer liner. For a splatter guard or tin foil setup, spread the rice out in an even layer on the screen or foil, respectively, and cover with a bowl or lid. Finally, if you're using a strainer or colander, place the rice in the strainer or colander and set it over the pot of boiling water.

Regardless of your setup, you'll want to steam your rice for 20-30 minutes. If you're using a bamboo cone steamer, you may need to flip the rice once or twice during cooking. If you're steaming a small amount of rice (less than 2 cups), steam for 20-25 minutes. For larger batches, steam for closer to 30 minutes. When in doubt, steam for longer, as over-steaming will not ruin the rice.

Use a splatter screen as an alternative to a traditional bamboo basket

If you don't have a traditional bamboo basket, a splatter screen is a convenient and space-saving alternative for cooking Thai sticky rice. Here's a step-by-step guide on how to use a splatter screen to cook perfect sticky rice:

Step 1: Soaking the Rice

Start by soaking one cup of Thai sticky rice in water for 2-3 hours or longer. This step is crucial as it allows the rice grains to absorb enough water, ensuring they remain whole and have a firm, chewy texture after cooking. After soaking, drain the water and set the rice aside.

Step 2: Preparing the Splatter Screen Setup

Fill a large pot or deep pan with water and place it on your stove. Turn on the heat and bring the water to a boil. Once the water is boiling vigorously, reduce the heat slightly to maintain a gentle simmer. Place the splatter screen securely over the pot, ensuring it covers the entire opening.

Step 3: Arranging the Rice on the Splatter Screen

Now, it's time to arrange the soaked rice on the splatter screen. Carefully spread the rice in an even layer on the middle of the screen, keeping the rice no higher than 3 inches (7-8 cm) for optimal cooking. Try to spread the rice grains out so they aren't piled too high, as this can affect cooking.

Step 4: Covering the Rice

Once the rice is arranged, cover it with a bowl or a heavy lid. The higher or more domed the cover is, the better it will trap the steam, creating a steaming effect. This is important because sticky rice needs steam to cook properly without drying out.

Step 5: Steaming the Rice

Let the rice steam for about 30-35 minutes. To ensure even cooking, it's a good idea to turn the rice over gently halfway through the cooking process. This will ensure that all the rice grains cook evenly and don't dry out.

Step 6: Removing the Rice from the Splatter Screen

After the rice has steamed for the allotted time, carefully remove the splatter screen from the pot, taking caution as both the screen and the steam will be hot. Gently scoop the rice into a bowl and serve it while it's still warm.

Using a splatter screen is an effective and innovative way to cook Thai sticky rice without a traditional bamboo basket. It may take some experimentation to perfect the technique, but with these steps as a guide, you'll be well on your way to enjoying delicious, chewy Thai sticky rice at home.

Use a rice cooker, but be aware that results may vary

If you have a rice cooker, you can use it to cook Thai sticky rice. However, be aware that results may vary depending on the model of your rice cooker. Here is a general method that should work most of the time:

Firstly, add the sticky rice to a mixing bowl or another deep container. Fill it with water so that the water level is at least 3 inches (7.5 cm) above the rice, as it will expand when soaking. Soak the rice for a minimum of 2 hours, but ideally for 6 to 24 hours.

Next, drain the rice and add it to your rice cooker pot. Add water so that it barely covers the rice. The water level should be about the same as the height of the rice in the pot. Cover the rice cooker, and press the "cook" or "start" button.

If you find that the rice is a bit undercooked after the rice cooker finishes, sprinkle in a little more water and turn it back on. Overly wet rice is harder to salvage, which is why the steamer method is generally preferred as it is much more foolproof!

If your rice cooker has a ""sweet rice" mode, this is meant for sticky rice and should work well. However, if your rice cooker only has a ""brown rice" function, it may be worth trying that out too.

Frequently asked questions