On 17 Feb 2005 06:52:25 -0800, "sffleague" >
wrote:

>We recently had a chance to eat at a Thai restaurant for the first time
>and really loved the sweet/sticky rice. I've tried to read up as
>much as I can on cooking it, but there seem to be quite varied
>approaches (soak it, don't soak it, steam it, don't steam it, etc.,
>etc.)
>
>I've got the sweet rice. As of now, don't have a rice cooker or
>bamboo steamer or anything of that nature-- but could certainly pick
>one up if it would make a big difference. In any case, does someone
>have suggestions on how to cook the rice-- either with a basic
>pan/stovetop setup, or else with a rice cooker or steamer?
>
>Thanks!
>



Go he
http://www.thaifoodandtravel.com/recipes/bstickr.html

Black or white sticky rice is prepared in the same way. Kasma
Loha-unchit has written some excellent cookbooks for Thai food and she
is considered an excellent resource. I was fortunate to take a cooking
course from her and her methods are tried and true.

Good luck
Ginny