Steaming Sticky rice

Customarily, sticky rice is steamed instead of boiled, have firm, unbroken grains. This is done with a bamboo steamer, which is permeable to steam but doesn’t allow rice grains to fall through. With a conventional steel pot with steamer insert, the holes are too large. Parchment paper or cheesecloth can be used to line the bottom for steaming.

I found a new technique for steaming sticky rice that I want to try out. It uses those splatter guards, with their fine mesh acting as permeable cover. This blog article covers it in better detail than I can.

Bamboo steamers are uni-taskers and take up a lot of space. They also require a bit of care to maintain and clean up.

The splatter guard allows for uniform steam distribution and it can work with any pot or pan. All you need is a sauté pan (or pot) and a metal or glass bowl to serve as a cover. It ends up looking like some sort of tagine.