Khao Niao

Ingredients

• 300 g Glutinous Rice
• 1.5 l Water

Method

1. Rinse {glutinous_rice} in several changes of cold {water} until the water runs mostly clear, then cover with fresh {water} and soak at room temperature until the grains swell and turn opaque white throughout.
2. Drain {glutinous_rice} well and let it sit briefly in the colander so excess surface {water} drips away; this helps the grains steam up distinct and stretchy instead of waterlogged.
3. Set the drained {glutinous_rice} in a bamboo steamer or a cloth-lined steamer over brisk boiling {water}. Steam over high heat until the rice looks translucent, smells sweet, and feels tender and elastic when pressed; flip once halfway so it cooks evenly.
4. Turn the hot {glutinous_rice} into a bowl or rice basket and fluff gently to release steam without crushing the grains. Cover loosely and serve warm while supple and fragrant.