INGREDIENTS

INSTRUCTIONS

Soak the rice in cold water to cover by 2 inches for 3 hours up to
overnight. Drain the rice and transfer to a bamboo sticky rice steaming
basket, or a colander or steaming basket which can be suspended over
boiling water. Set aside. Fill a wok or saucepan with water. Place a rack
or tray at least 1 inch above the water, cover the wok, and bring the water
to a boil over high heat. Uncover the wok and place the rice-filled
steaming basket on the rack over the steam. Cover and reduce the heat to
maintain a steady steam, and cook until the rice is sticky enough to be
squeezed into small lumps, about 30 to 45 minutes. Add boiling water to the
pan as needed to maintain the original level. When the rice is done, turn
it out onto a large baking sheet. Wet a wooden spoon and quickly and gently
spread the rice out into a shallow layer to help release some of the steam.
When the rice is cool enough to touch, gather it into a large lump and
place it into a basket or on a serving plate. Serve hot, warm, or room
temperature. This recipe yields 5 cups; about 4 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1A10 broadcast 09-26-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-22-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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