Shrimp Thai Sticky Rice

Shrimp Thai Sticky Rice


1.Place the rice in a large bowl and add water to cover by at least 2 inches. Soak the rice for at least 4 hours, but preferably overnight.
2.Add enough water to the base of a sticky-rice steamer to reach 1 to 2 inches below the bottom of the bamboo basket. Bring the water to a boil over high heat.
3.Drain the rice and rinse it thoroughly in a fine-mesh sieve. Toss the rice with the dried shrimp until the shrimp are well distributed.
4.Place the rice into the V-shaped bamboo steamer basket and set it over the boiling water. Cover with a lid or heatproof plate that will fit inside the bamboo basket and rest at least 1 inch above the rice. Reduce the heat to medium-low and steam for 30 to 40 minutes, until the rice is tender and very sticky. Be very careful when you remove the lid—the steam is very hot.
5.The rice can be kept warm, covered, in the bamboo basket over barely simmering water for up to 1 hour. It can also be placed in a large bowl, cooled, then tightly covered with plastic wrap, and refrigerated for up to 48 hours. Resteam it for 5 minutes to reheat, or serve it cold or at room temperature.Shrimp Thai Sticky Rice