Super Special / Riz Gluant Thaïlandais / Thailand
Glutinous rice (also called sticky rice or sweet rice) is preferred in Northern Thailand, where it is called Khau Niaw. Simply steamed, it is pretty much too sticky to eat with utensils, and is eaten out of hand.
Traditionally it is steamed in a conical basket over a vase-shaped vessel called a Laotian pot. Allow about 1/2 cup of rice per person. Soak rice for at least several hours or overnight. Drain rice, wash it thoroughly and it pile into the dampened steamer basket. Cover with a saucepan lid and steam for 25 to 35 minutes until cooked – the rice should be lustrous and tender with no raw starch taste. Flip the mass of rice once or twice during cooking (see photo at southchinaseas.ca) to ensure it cooks evenly. Tip it out onto a tray or flat basket and spread it out to help it cool fairly quickly – if left in a solid mass, it will become gooey. When cool enough, serve warm or at room temperature in individual baskets or bowls.
Sticky rice may also be cooked in a pot. Presoak 2 cups of rice in 3-1/2 to 4 cups of water, and then bring to a boil over medium heat. Cook, partially covered, just until there is no free water left in the pot. Turn off the heat, cover fully, and let steam for at least 10 minutes and up to an hour.