Vietnamese sticky rice, or glutinous
rice, called xoi nep, required a long soak in water before being cooked in
bamboo steamer. It is used for savoury and sweet rice cakes, such as banh
chung and Hue com sen. It is enjoyed as a sweet, filling
snack with sugar and coconut milk and, as it is fairly bulky, it is also
served with dipping sauces, light dishes and vegetarian meals. Sticky rice
is available in Chinese and Asian stores, as well as some supermarkets.
The measured quantity of rice grains doubles when cooked.
Put the rice into a large bowl and fill
the bowl with cold water.
Leave the rice to soak for at least 6
hours, then drain, rinse thoroughly, and drain again.
Fill a wok or heavy pan one-third full
with water. Place a bamboo steamer, with the lid on, over the wok or pan
and bring the water to the boil.
Uncover the steamer and place a dampened
piece of muslin (cheesecloth) over the rack.
Tip the rice into the middle and spread it
out a little.
Fold the muslin over the rice, cover and
steam for about 25 minutes until the rice is tender but firm.