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You may not be talking about sticky rice. That is usually served in Laotian, Vietnamese or Thai restaurants, not Chinese. Do you mean that you want the rice to clump together, to make it easier to eat with chopsticks?
If so, proceed thusly:
Buy Thai jasmine rice. It tastes better.
Pour some in a pot with straight sides. Don't wash it.
Add water to cover by about 5/8ths of an inch. I use the thickness of a finger, as a gauge.
Bring to a boil and boil a minute or two.
Reduce the heat to medium and boil it slowly until the water level drops below the top of the rice. You should see some small pockmarks in the top of the rice.
Cover, reduce the heat to it's lowest setting for about 5 minutes.
Kill the heat and let it sit for another 5 or 10 minutes.
Eat.
JR
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