Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content
Steam Mode and the perforated pan imitate the cone-shaped bamboo steamer in which this Thai and Laotian staple is traditionally prepared.

KEEP SCREEN ON

Yield: 4-6 Servings

Cook Time: 15 Minutes

Ingredients
Ingredients
2 cups glutinous rice (sweet rice)

4 cups filtered water

RATE THIS RECIPE

Based on 1 ratings

Preparation Method

  1. Combine rice and water in a 2-quart container; do not wash or rinse the rice. Soak rice for at least 4 hours, ideally for 12 hours or overnight.
  2. Drain water from the rice; spread rice in an even layer on the perforated pan, keeping it within the perforated area. Place perforated pan with rice at rack position “2” and a solid pan at rack position “1.”
  3. Set the oven to 205°F Steam Mode. Steam 10 minutes. 
  4. Using a spatula or spoon, flip the rice and steam for another 5 minutes. It is nearly impossible to overcook the rice; steaming for 15–20 minutes per side is okay. 
  5. To hold rice before serving, reduce the temperature to 165–180°F Steam Mode. 
  6. Remove from oven only when ready to serve; the cooked rice will dry out quickly. Keep covered.