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

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Yield: 4-6 Servings

Cook Time: 15 Minutes

Ingredients
Ingredients
2 cups glutinous rice (sweet rice)

4 cups filtered water

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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.

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