Khao Lam

Step 1

Rinse the sticky rice under cold running water in a fine-mesh strainer, stirring gently with your hand for 30 seconds until the water runs mostly clear—this removes excess starch so the rice stays separate.

Step 2

Pour the rinsed rice into a medium pot, then add 2.5 cups of water and stir once to combine.

Step 3

Set a large pot or wok on the stove and fill it with 3 inches of water; this will be the steaming vessel for the bamboo.

Step 4

Bring the rice and water in the medium pot to a boil over high heat, stirring once about halfway through—the water should come to a rolling boil, about 5 minutes.

Step 5

Reduce the heat to low and cover the pot with a tight lid, then simmer for 15 minutes without lifting the lid—the rice will absorb all the water and become tender.

Step 6

Remove from heat and let the covered pot sit for 5 minutes—do not lift the lid, as this allows the rice to finish cooking in the steam.

Step 7

While the rice cooks, pour the full can of coconut milk into a small saucepan and stir in 0.25 cup sugar and 0.5 teaspoon salt over medium heat until the sugar and salt dissolve completely, about 2 minutes—do not boil.

Step 8

Remove the coconut mixture from heat and let it cool for 2 minutes, then measure out and set aside 0.75 cup to mix into the rice later.

Step 9

Fluff the cooked rice with a fork, breaking up any clumps, then pour in the reserved 0.75 cup of coconut mixture and stir gently until the rice is evenly coated and creamy.

Step 10

Pack the coconut rice firmly into each bamboo section or parchment-lined cup, filling from the bottom and pressing down with the back of a spoon so the rice is compact and smooth on top.

Step 11

Bring the large pot of water to a steady boil over high heat, then carefully place the filled bamboo sections upright in the boiling water (they will float; that's correct).

Step 12

Steam for 5 minutes until the bamboo is hot and the rice is warmed through—you will see steam rising around the bamboo.

Step 13

Carefully remove the bamboo sections from the water using tongs and place them on a plate to cool for 2 minutes before serving.

Step 14

Drizzle the remaining warm coconut mixture over and around the bamboo sections just before serving.