Cooking rice

Cooking rice in a large rice cooker
Put 1 kg of rice in a bowl with water to wash off any impurities. Put through a colander and place the drained rice in your lice cooker. Add enough water so that the water level is about 4 cm above the rice. Turn on the switch. The rice will be ready to eat in about 30 minutes. The rice cooker will switch itself off automatically.

Cooking sticky rice
Soak sticky rice grains in water overnight, about 1 kg of rice to 2 ½ liters of water. Drain the rice grains and put in a large sticky rice basket for cooking with water. The water level should be 1 cm above the rice. Steam for about 30 minutes. When the rice is slightly soft and clearer in color then it is done. Remove from pot and serve in smaller individual baskets. If you are cooking rice for a dessert such as mangoes and sticky rice then you need only soak the rice for about five hours.

Sticky rice
Sticky rice and black sticky rice are types of rice. They do not become sticky from cooking. Sticky rice is the staple of the North and North Eastern peoples. Usually sticky rice is cooked in a bamboo basket specifically for this purpose. This keeps it from drying out as the moisture is held within the bamboo. It is used for sweet and savory dishes and is good to eat hot or cold. It is also used to make the infamous Maekong and Sengtip whiskeys.