Jan 9, 2010

How To Make Thai Sticky Rice

 















To see more photos of how to make thai sticky rice, go to: frankie makes thai sticky rice on facebook.  

Thai sticky rice is a specific type of rice, but the packaging rarely designates it as such.  It usually says “glutinous” or "sweet rice", and invariably features an animal on the bag.  Okay, I don't really know if that's true.  Anyway, sticky rice is steamed rather than boiled, so you'll need a rice steaming pot and basket.  You can find an apparatus specifically for this purpose for under ten dollars at an asian grocery.  Rinse the rice and soak it for at least two hours.  You can soak it all day or even overnight if you like, but you shouldn’t soak it for less than a couple hours.  When you’re ready to cook the rice, add about an inch of water to the boiling pot and transfer the soaked rice to the basket.  Find a lid that fits inside the basket to cover the rice.  Place the basket of rice over the boiling pot and onto the stovetop.  Once the water comes to a boil, let rice steam for about 5 minutes.  Remove the lid, pick up the rice basket and shake it to flip the cooking rice over.  If the rice doesn’t ball up so that you can flip it over as a single mass, then it’s not ready and needs to steam a little longer.  After flipping the rice, put the lid back on and steam it for another five minutes.  Transfer the finished rice to a bowl or serving basket and cover until you’re ready to eat.  Timing is approximate here, because it’s pretty hard to over steam sticky rice.  Don’t worry about it!  Something I really dig about this rice is that you can easily reanimate leftovers by popping the old rice back in the steamer for a couple minutes.

A simple dipping sauce: 

1/4 cup fresh lime juice
1 tablespoon fish sauce
1 tablespoon sugar1 minced thai chili peppers - careful with those, they're super hot! 

*note:  sticky rice is meant to be eaten with your hands.  When properly cooked, you should be able to pick up a wad and press it into a ball for dipping.

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