Prep time: 1 day
Cook time: 1 hr
After cooking this lotus steamed sticky rice for a friend one time, his response was simply “that rice is insane.”
I find sticky rice to be an incredibly comforting staple item. It is equally satisfying fresh or cold as a leftover. Just grab a portion at a time and enjoy it plain or dip it some chili-garlic sauce or soy sauce.
This simple steamed rice is inspired from the Cantonese dish Lo Mai Gai, in which chicken, Chinese sausage, mushroom, and rice is typically steamed in a lotus leaf. However, this recipe just focuses on the rice as it slowly steeps in the green tea aroma of the lotus leaf and develops a beautiful golden crust.
Lotus Steamed Sticky Rice
- 2 cups sticky rice, (sweet rice)
- Water, (for soaking and steaming)
- 2-3 tsp salt, (or to taste)
- 1 Lotus Leaf
- To start, rinse the rice in a few changes of water and remove any debris that floats to the surface. Then, let it soak in water for 4-24 hours (if soaking for more than 4 hours I recommend putting it in the refrigerator). Soaking the rice is a necessary step for this steaming method.
- 30-45 minutes before cooking place the lotus leaf in a clean sink filled with enough hot water to cover. You can put a plate on top if it’s floating.
- Once your ready to cook put about 4-5 cups of water in a wok or other large pan and bring to a simmer.
- Meanwhile, place the soaked lotus leaf into a bamboo steamer (there should be about half of the leaf hanging over the side). Drain the rice and lay it out on the lotus leaf in the steamer.
- Arrange the rice as flat as it can go before falling over the sides of the leaf. Sprinkle some salt over the rice and fold the other half of the leaf over and tuck it in. It’s ok if the leaf is a little loose or crumbling a bit.
- Place the steamer onto the wok and steam for 1 hour. Let it sit for about 5 minutes after steaming and serve it in the lotus leaf.
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