Sticky rice

sticky_rice

Thai sticky rice, or Khao Niao, is a staple food in Thailand and neighboring Asian countries. This simple, tasty and filling dish can be served alone, with stir-fried vegetables, meat or fish, and is an essential component of many Thai desserts. It’s easy to make and requires only a few ingredients: glutinous rice, water, salt, sugar, and coconut milk.

Sticky rice is called glutinous rice because it releases a sticky substance when cooked. The rice is soaked for several hours, boiled and steamed until it becomes sticky and chewy. The cooking process is essential to achieve the right texture and taste. Traditionally, sticky rice is cooked in a bamboo steamer, which enhances its aroma and flavor.

Thai people often eat sticky rice with their hands by forming it into small balls and dipping it into different sauces or dishes. One of the most popular ways to serve sticky rice is on a platter with several different dishes of flavored meat and vegetables such as papaya salad, grilled chicken, or pan-fried fish. The rice can also be wrapped in banana leaves to enhance its flavor and aroma, making for a more authentic Thai experience.

To make sticky rice, start by soaking the glutinous rice for 3-4 hours in a large bowl of water. Rinse the rice well several times until the water runs clear, and then drain it. Next, place the rice in a steaming basket or colander and leave it to steam for approximately 20-25 minutes. While the rice is cooking, mix sugar and salt with coconut cream in a pot and heat until the sugar and salt are dissolved. Once the rice is cooked, transfer it to a large mixing bowl and pour the coconut cream over the top, stirring well until all the grains of rice are coated evenly.

Thai sticky rice is an important part of Thai cuisine, and it has become a popular dish around the world. Thai sticky rice is gluten-free and an excellent carbohydrate source that can easily be paired with protein-rich dishes for a balanced meal. The traditional method of cooking sticky rice can seem daunting at first, but it’s worth the effort to get the perfect texture and flavor. However, it is very important to use the correct type of rice, which is glutinous and not the same as regular long-grain rice. It’s important to note that you don’t necessarily need a bamboo steamer to make it – plenty of substitutes, like a colander, work just fine.

In conclusion, Thai sticky rice is a simple, tasty, and filling staple food in Thailand. It is easy to make and essential to many Thai dishes, either as a base or a side dish. This recipe is perfect for those who want to try something different and are looking for healthy and nutrient-rich options. Whether eaten alone or paired with meats, vegetables, or sauces, Thai sticky rice is a versatile and delicious dish that will leave you feeling satisfied and content.

Ingredients:

  • 2 cups Thai sticky rice
  • 2 1/2 cups water
  • 1/2 cup coconut milk
  • 1/2 tsp salt
  • 1 tbsp sugar

Instructions:

  1. Rinse the rice in cold water until the water runs clear. Soak the rice in water for at least 1 hour or overnight.

  2. After soaking, drain the rice and transfer it to a steaming basket or a cheesecloth-lined colander.

  3. In a saucepan, mix the coconut milk, salt, and sugar together until they are dissolved. Set this mixture aside.

  4. Pour 2 1/2 cups of water into a large pot or wok and bring it to a boil.

  5. Place the steaming basket or colander with rice over the boiling water and cover it with a tight lid. Steam the rice for about 25-30 minutes or until it is tender and fully cooked.

  6. Once the rice is cooked, remove the steaming basket from the pot/wok and transfer the rice to a mixing bowl.

  7. Gradually pour the coconut milk mixture over the rice, stirring gently with a spoon until the rice absorbs all the liquid.

  8. Let the rice cool down for 5-10 minutes before serving it.

  9. To serve the rice, scoop it into a small bowl or form it into balls using a wet spoon.

Enjoy your delicious Thai sticky rice!