is a tasty, sweet rice that does a great job of filling the stomach--but be careful not to eat too much... According to Thai tradition sticky rice can put you fast asleep if more than a couple handfuls are eaten. It is meant to be formed into small balls that you make with your fingers. Then dip it in spicy sauce and let it soak up like a sponge. See recipes below for meals served with sticky rice. Widely enjoyed throughout Thailand and Laos, sticky rice is gaining popularity as more people come to know it's unique delicous taste--see us mentioned in New York Times Style Magazine. We're currently offering a low price for a convenient 5 lb bag of Thai sticky rice, and you can purchase the essential cookware for about $20.00.

Note that Thai sticky is a particular variety of sweet rice, and you must not substitute other varieties with this method. We also offer Thai purple (black) sticky rice, and we have Thai jasmine rice.

Method: Rinse rice 2-3 times, until water runs clear. Place rinsed rice in a bowl and fill with cool water so the water is approximately 2-3 inches above the rice (see Step 1). Let the rice stand in water for 6-8 hours. Drain the rice, place it in a cheesecloth, wrap it up and put the cheesecloth inside bamboo steamer. Put 6-8 cups of water in sticky rice steamer and bring to a boil. Then place bamboo steamer inside sticky rice steamer (see step 2). Be sure the bottom of the bamboo steamer does not touch the boiling water. Place a standard 8 inch lid loosely over the top of the bamboo steamer (see Step 3). Steam the rice for 45 minutes (or until tender). Enjoy!

Cheesecloth: Many stores carry cheesecloth but it's expensive and the pieces are long strips only 5 inches high, which doesn't work very well for sticky rice. We now offer a nice large Thai cheesecloth for sticky rice prep, it's 36" x 40" and will last for years. Hint: after sticky rice is cooked remove from cheesecloth promptly.