• Andrew Zimmern Cooks: Sticky Rice


Sticky Rice

By Andrew Zimmern

Thai sticky rice is one of the great culinary treasures of the world. It’s easy to do at home as long as you have a few inexpensive pieces of equipment found at your local Asian market or online—a bamboo basket, sticky rice steamer, cheesecloth and the right type of rice. For the most satisfying snack I can think of, serve it with my Hunan-style peanut sauce.

Watch Andrew make this recipe:

Andrew Zimmern Cooks: Sticky Rice

Servings: 4 to 6


  • 2 cups Thai sticky rice (sweet rice)


Soak rice overnight in enough of a volume of water to cover the rice by 4 inches.

Drain well and place in a conical straw steaming basket for sticky rice lined with damp cheesecloth, set over a pot of boiling water. Cover the rice with the damp cheesecloth. Do not let the bottom of the sieve touch the water.

Steam for 25 minutes and let rice rest for 10 minutes.

Turn rice out into a bowl and immediately cover with a warm, damp cloth. Serve.

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