Burmese Purple Patchwork Sticky Rice

1. Drain Soaked Rice

Begin by draining the soaked white and optional black sticky rice in a fine-mesh sieve.

2. Prep the Steamer

Pour approximately 3 inches of water into the bottom of your steaming setup, making sure the water level is below the steamer basket and will not make contact with the rice.

3. Line and Load

Line the steamer basket with cheesecloth for easy removal of the rice. Evenly spread the drained rice onto the cheesecloth.

4. Seal and Steam

Secure the steamer lid if using a traditional steamer, or cover loosely with a lid if using a conical basket.

5. Boil and Simmer

Place the steamer over high heat until the water boils. Then, reduce the heat to maintain a vigorous simmer.

6. Steam to Perfection

Allow the rice to steam until it becomes tender, glossy, and has a delightful chewiness, which should take about 35 minutes.

7. Mold and Serve

Empty the steamed rice onto a clean, damp surface. Use a wet spoon or spatula to spread the rice out, then fold in the edges to form a mound. Gather the sticky rice with dampened hands.

8. Keep Moist

Transfer the rice into a serving basket or deep bowl. Cover it with a damp kitchen towel to retain moisture.