STICKY RICE TO GO RECIPES

Steps:

• In a large bowl, rinse the rice with room temperature water three times.  Use your hand as a whisk and swirl in one motion while occasionally squeezing the rice into a ball under the water.  The water should become cloudy as the outside layer of the starch is removed.  You should be able to see through the water with the third rinse. Have the rice sitting under two inches of water from the surface level.  It will soak up the water slowly and soften the rice to be cooked.  Ideally, soak the rice for at least 12 hours.  If you are crunched on time, you can soak the rice for one hour with warm water.  The longer you soak the rice, the more fluffy it will be.  Don’t try soaking the rice in less than an hour because you will get hard granules. Bring out your huat khao sticky rice cooker or general steamer and fill it up with water at least 4 inches high.  Bring it to a boil.  Dump all your soaked rice into the bamboo basket and rinse it once while it's in the basket so all the rice pieces are at the bottom.  Put the bamboo basket on top of the boiling pot and place a lid on top.  Let it cook for 15 minutes.  Take the bamboo basket off the metal pot and toss so the bottom of the rice is on top.  Place it back on the metal pot and finish steaming for another 15 minutes.   Take the rice off the metal pot and place the hot sticky rice on a non-stick surface.  Fan and fold the rice a few times so the steam leaves the rice and lets it cool down.  Once you can touch the rice with your bare hands, roll it into a ball and place it into a thip khao sticky rice basket. Serve the rice immediately.  It will be perfect for the next meal in a few hours.  Or break up the sticky rice and re-steam it for 5 minutes the next day. 

Steps:

• Put rice in a bowl and rinse several times in cold water until water is clear, not milky, then drain. Cover rice with cold water and let soak for at least 2 hours or up to 24 hours.
• Drain rice using a fine-meshed sieve or colander (line with cheesecloth if colander holes are too large). Place rice over a pot of rapidly simmering water (don’t allow water to touch sieve) and steam, covered, for 15 minutes.
• Remove lid and flip rice over. Continue steaming, covered, for 10 minutes, until rice is translucent and glossy. Taste to make sure rice is completely cooked; it may take up to 10 minutes more. Turn off heat. Fluff rice with a wooden spoon, then cover and let rest for 5 minutes.
• While rice cooks, put coconut milk, sugar and salt in a small saucepan over low heat. Cook, stirring, just until sugar is dissolved. Set aside.
• Put warm rice in a serving bowl. Pour coconut milk mixture over rice and stir well. Leave for 10 minutes to let absorb, then stir in coconut cream. Serve warm or at room temperature with mango slices.