How to Steam Thai Rice

My children love steamed rice. It is so sticky and fun to eat. I use black and white glutinous rice and they roll it into balls and call it “purple snowballs”. Yes! I know it is gross to play with your food… but it is also lots of fun!!

So here’s how to pick your rice:

If you don’t want to run out to the nearest Asian market then choose a rice that is sticky (a short or medium grain). A good indication is if the rice breaks apart when cooked too long. The rice that has worked for me is glutinous or Jasmine rice, but I think Calrose might work.

Here are some pictures of the rice before and after steaming. (Follow the directions in the recipe below for prepping and steaming your rice)

Before Steaming- ready to be soaked

Wrapped and in the steam basket

After Steaming

 If your kids don’t dive into the rice right out of the steamer than try this fantastic dessert…

Thai Sticky Rice Dessert

1 1/2 cups glutinous white rice

1/2 cup glutinous black rice

1 can coconut milk

4 oz palm sugar

1/4 cup sugar

Dash of Salt

Mango pieces

Mix the rice together. Fill the bowl with water and let sit for 4-12 hours.

Drain the water off and wrap the rice in a cheesecloth. Place in a Thai basket and set over a steamer. Steam for 45 minutes or until the rice is completely cooked. Remove from steam basket and put rice in a large bowl.

Melt the milk and sugars in a small saucepan. Pour the sweetened milk over the cooked rice and let sit for 30 minutes. This allows it to soak up the liquid.

Serve with mango pieces on top.