Served throughout China and Southeast Asia, sticky rice has become associated most closely with Thailand, where it is the equivalent of France’s bread, eaten at almost every meal. It’s addictive and easily made at home, as long as you plan ahead a bit. Sticky rice is one of the few grains—indeed, foods—that can be prepared without salt and still taste great.
Makes: 4 servings
Time: About 2 hours, largely unattended
1 cup sticky (glutinous) rice
1. Rinse the rice, then soak it in water to cover for at least 1 hour and up to 24 hours.
2. Drain, then wrap in cheesecloth and put in a steamer above boiling water. Steam for about 30 minutes, until tender.