Ingredients:

  • 2 cups (400g) Thai glutinous rice
  • 4 cups (950ml) filtered water
  • 1 tbsp (15ml) low-sodium soy sauce
  • 1 tsp (5ml) toasted sesame oil
  • 1 clove (3g) garlic, finely minced
  • 1/2 tsp (3g) fine sea salt
  • 1 tsp (2g) toasted sesame seeds

Instructions:

  1. Rinse the glutinous rice in a fine mesh sieve under cold running water, agitating the grains until the water runs completely clear. Submerge the rice in a bowl of fresh water and soak for at least 8 hours or overnight.
  2. Line a bamboo steamer or perforated tray with cheesecloth and spread the soaked and drained rice in an even layer. Bring water to a boil in the base pot, set the steamer on top, cover tightly, and steam over medium-high heat for 20 minutes until grains are translucent and springy.
  3. Immediately transfer the steaming hot rice into a bowl. Drizzle in the low-sodium soy sauce, sesame oil, and minced garlic, then gently fold the mixture using a rice paddle or spatula until the rice takes on a pale golden, mahogany-tinted hue.