2 cups sweet rice
Khao Neow

Sticky rice
Serves 4

Thai cooks traditionally prepare sweet rice, also called glutinous rice, in a special cone-shaped steamer basket set over a pot of boiling water. They believe that cooking sweet rice directly in water renders the grain mushy. A chinese bamboo steamer, lined with cheesecloth, can also be used. Unlike long-grain rice, which is meant to be fluffy and seperate, sticky rice is meant to be sticky, with the grains adhering to each other. Sweet rice can be found in Asian food markets.
Soak rice in cold water to cover overnight. Rinse in several changes of cold water until water runs clear.

Line a 10 to 12 inch bamboo steamer with enough cheese cloth to hang over the sides. spread soaked rice evenly over the cheesecloth. Using your index finger, make 7 to 9 holes randomly in the rice to create steam vents. Fold the cheesecloth overhang over the rice to cover it completely. Cover the steamer with lid.

In a pot over high heat, bring 1 inch of water to boil. Place covered steamer on pot and steam over high heat for about 15 minutes, or until rice is cooked.

It is meant to be formed into small balls that you make with your fingers. Then dip it in a spicy sauce or dish.
Conversion chart
1/5 teaspoon = 1 milliliter
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters
Serving suggestions:
Chicken satay
Papaya salad
Barbeque pork
Grilled chicken