Thai sticky rice, also known as glutinous rice or sweet rice (Khao Niew in Thai), is a type of rice that becomes sticky when cooked. Unlike regular long-grain rice, sticky rice has a unique texture and flavor that makes it a staple in many Southeast Asian cuisines, particularly in Thailand, Laos, and parts of Vietnam.
A Thai sticky rice steamer is a traditional kitchen tool used to cook sticky (glutinous) rice, a staple in Thai cuisine. The steamer consists of two main components:
1. The Pot: This is a metal pot, usually made of aluminum, that holds water. It’s shaped like a cone or a cylinder and is placed on the stove. The pot is designed to hold the basket without letting it touch the water.
2. The Basket: This is a woven bamboo basket that sits atop the pot. The basket is where the sticky rice is placed after being soaked in water for several hours. The basket allows the steam to circulate evenly around the rice, cooking it to a perfect, sticky consistency.
How It Works:
1. Soaking: Before steaming, the sticky rice is typically soaked in water for 4-6 hours or overnight to ensure it cooks evenly.
2. Steaming: After soaking, the rice is drained and placed in the bamboo basket. The pot is filled with water and brought to a boil. The steam rises and cooks the rice in the basket without the rice ever coming into direct contact with the water.
3. Serving: Once cooked, the rice is typically served in a lidded bamboo container to keep it warm and sticky.
This steamer is an essential tool in Thai households for making perfectly cooked sticky rice, which is often enjoyed with a variety of dishes, such as Laab (a spicy meat salad) or with mangoes as a dessert (Mango Sticky Rice).
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