Steamed sticky rice (Khao niao)

1. Wash the sticky rice in a bowl of cold water until the water runs almost clear.

2. Cover with plenty of fresh water and soak for at least 4 hours, preferably overnight.

3. Drain and spread it in a bamboo or metal steamer basket lined with damp muslin or baking paper.

4. Bring water to the boil in a pan, set the steamer on top, cover and steam for 20-25 minutes; halfway through, flip the rice over in one piece so it steams evenly.

5. The rice is ready when the grains are translucent, soft and sticky but not mushy.

6. Serve in a lidded basket or wrapped in a tea towel to keep it warm; eat with your hands, rolling it into small balls.

Tip: The everyday staple of northern and north-eastern Thailand, rolled into balls by hand and dipped into sauces and salads. Don't skip the soaking – without it the rice stays mushy outside and hard inside.