Sticky Rice or Sweet Rice (Kao Neal)

By Penn Hongthong, Cookbook Author & Instructor

1cup of rice per serving

Soak the rice in warm water at least 2 hours. Fill the pot with water up to 3 inches from the bottom and place on the stove over high heat. Make sure the rice does not touch the water when the steamer basket is inserted. Strain the rice in the steamer basket, rinse well, drain out the excess water, and place the basket on the steamer pot. Steam with a cover on high heat for 20 minutes until the rice is cooked. Take the basket off the pot, wet a wooden spoon and stir the rice for a minute to cool then transfer to a bamboo rice keeper.

To Reheat the Rice: Fill the pot with water up to 3 inches from bottom and place it on the stove over high heat. Wet the steamer basket, break the rice in small pieces, replace it in the basket, and steam until the rice is soft, about 10 minutes. When the rice is reheated, it cooks faster and tastes softer.

The rice stays good in a room temperature for a couple of days, but must be reheated within 24 hours otherwise it will dry up. Place the cool leftover rice in a plastic bag and refrigerate until ready to reheat.

To pop the rice: Cooked dried rice can be fried and it will pop like rice cakes. Rice must be completely dried before frying. Dry the leftover cooked rice in the sun until completely dried, for 3 to 4 days. Fill a medium pot with oil 3 inches from the bottom. Turn the heat on high. Wait until the oil gets very hot. Add dried rice, the rice will pop in a second, stir constantly until golden brown. Scoop the rice out onto a large bowl with layers of paper towels to absorb the access oil. Sprinkle with salt and/or eat as a snack.