Sticky rice is typically eaten with Thai North Eastern dishes (e.g. Som Tum, Larb, etc). However, they’re normally a pain to make – they need to be soaked overnight, and cooked in a special bamboo container over a pot of water.
This is a very easy method – no overnight soaking, no special vessels required. It probably only works in small portions, but it works a treat!
Serves: 2
What you need:
- 1 cup sticky rice
- 1 cup kettle-boiled hot water
How to put this together:
- Wash & drain sticky rice
- In a microwave-safe container, soak sticky rice with hot water. Leave it soaking in hot water for 15 mins. Stirring with a fork once half way through, and once again at the end of soak time.
- Cover the container with cling film, and pierce a few holes
- Microwave on high (800 W) for 3 mins
- Very carefully peel off the cling film (steam burn is the least fun you can have in the kitchen). Stir with a fork.
- Put cling film back on. Microwave on high (800 W) for another 3 mins
- Stir with a fork again
- Put cling film back on. Microwave on medium (400 W) for 1 min
- Stir with a fork. Leave the rice to air un-covered for 3 mins before covering with a lid
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