2 cups sweet rice
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.
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