BAMBOO STEAMER

1. Place the rice in a medium or large size bowl and fill with water until it’s several inches above the rice.
2. Soak overnight or for at least 5 hours.
3. Drain the rice but do not shake off the excess water.
4. Line a bamboo steamer with parchment paper and cut off the pieces that are too long. Alternatively, you can use the liner the bamboo steamer came with but I find that the clean up is easier with parchment paper.
5. Add about an inch of water to a pot or deep skillet (deep enough to be able to put a lid on top of the bamboo steamer), and place the steamer in the center of it.
6. Turn the heat to medium high and when the water bubbles, lower the heat to medium low (bubbling simmer) and close with a lid. Cook for 20 minutes.
7. Taste the rice – if it’s chewy, it’s ready. If it’s still chalky and crunchy, steam for an additional 5-10 minutes. You might need to add more water to the pot at this point. Keep tasting your rice and adding more time if it needs it.
8. Transfer the rice to a bowl and cover with a kitchen towel. Sticky rice dries very fast so it’s very important to keep it covered at all times.

RICE COOKER

1. Place the rice in a medium or large size bowl and fill with water until it’s several inches above the rice.
2. Soak overnight or for at least 5 hours.
3. Drain the rice but do not shake off excess water.
4. Place the rice in the rice cooker’s inner pot and add 2 1/4 cups water. Stir.
5. Close the lid and press start.
6. Once the cooking process is finished, leave the rice for 5 minutes before opening the lid.

INSTANT POT

1. Place the rice in a medium or large size bowl and fill with water until it’s several inches above the rice.
2. Soak overnight or for at least 5 hours.
3. Drain the rice but do not shake off the excess water.
4. Pour 1 cup of water in the Instant Pot bowl.
5. Drain the rice and transfer it to a steamer basket or insert.
6. Place the steamer basket or insert with the rice, in the Instant Pot bowl. Make sure there is space between the water and the basket as you don’t want the rice to directly touch the water.
7. Close, lock the lid and choose the Pressure Cook setting. Manually set the timer to 12 minutes (on natural release).
8. Quickly release any steam that might be left.
9. Unlock the lid and slightly open it. Leave for 5 minutes and serve.