Top Rated Sticky Rice Recipes
This dish is simple to make, but it's all about having the right ingredients. I learned to make this during a cooking class in Chiang Mai, Thailand, and have recreated it stateside several times since — with varrying results. This time, I got it right, by searching out the most authentic Thai ingredients. It's possible to substitute in brown sugar and a different kind of rice, but it just won't yield the same results. To get the most out of this delicious dessert, visit a Thai grocery store in your area to make sure you are getting the right products.
Thai iced tea has a deep, reddish, smoky flavor that when mixed with half-and-half and sweetened condensed milk makes perfect ice cream. Years ago for my final project at the French Culinary Institute I created this recipe by adapting one for tea ice cream from "The Ultimate Ice Cream Book" by Bruce Weinstein. After a few tweaks involving strengthening the tea and substituting condensed milk for sugar, the end result was great. I served it with black coconut sticky rice and fried wonton wrapped bananas — deep, complex flavors with cool, sticky, and crispy textures. But it's tasty enough to stand on its own. The first step is finding the tea. You can score some at your local Asian market, but it's also readily available online. Click here to see Recipe SWAT Team: Thai Dishes
Green papaya salad is incredibly popular in Thailand, so next time you're hankering for a salad, switch it up with this recipe.This recipe is courtesy of About.com.
This Is The Best Rice For Sticky Rice
General Tsao's chicken, beef and broccoli, shrimp lo mein — everyone has their go-to Chinese takeout order. But no matter what dish you prefer, there's one thing every fan of Asian cuisine can likely agree on: No meal is complete without a heaping serving of sticky rice. Sometimes called sweet rice or glutinous rice, The Spruce Eats explains that the dish consists of rice that, as the name suggests, is sticky and almost gluelike. The idea is that the rice clumps together so much that it's easy to eat with chopsticks or, as in traditional Thai culture, rolled up and eaten with your hands, according to Thai Ginger.
While you can order sticky rice at almost any Thai, Chinese, or Japanese restaurant, you can also make it fairly easily at home. The key isn't a fancy rice cooker or special tool but rather the rice itself. You really just need the right kind of rice, not just the white rice you have lying around in the pantry.
A Foolproof Method for Cooking Sticky Rice
Cooking sweet rice or glutinous rice is somewhat different than cooking regular rice. You need less water to cook it, which makes steaming a better option than a pot of simmering water.
Some more high end Chinese and Japanese rice cookers have special settings for it, but most don’t have that feature. More importantly, those rice cookers can be expensive!
We prefer to cook glutinous rice with a foolproof soaking and steaming method. Not only does the rice come out perfectly every time, each kernel stays relatively separate (rather than having the grains meld into one big sticky block, which can sometimes happen in a rice cooker).
No more mushy, soggy or undercooked sticky rice. And no special equipment required! All you need is a large, deep pot with a lid, an empty tuna can (or a steaming rack if you have it), and a heat-proof dish. If you have a bamboo steamer (my favorite steaming tool) or a metal steamer , that works too.
Check out my other article on steaming food for more info on how to set up a steaming apparatus without special equipment!
How rice wrappers are made?
Traditionally, they are made of rice, water, and salt. Here is how they make rice paper by hand the authentic way. Let me keep it simple and explain it quickly.
- Rice is soaked overnight.
- Next day they grind the soaked rice to a milk-like consistency.
- They add salt and a dash of water if needed.
- They spread the spoonful of paste on a piping hot stove to form a round shape.
- After a couple of seconds they use a rolling pin to transfer the ultra thin rice paper to a bamboo or other woven mat to dry them one by one.
- Traditionally, they dry it in the sun.
This video shows a more industrialised approach though.
You can also try making them at home with a less than traditional way. Here is an easy to follow homemade rice paper recipe using rice flour, potato starch, salt and water. You can make one in a microwave in a nick of time if you are up for it.
Sweet Sticky Rice with Mangoes
Cover the rice with several inches of fresh water. Allow rice to stand for 30 minutes. Drain off water so that rice is covered by 1/4 inch of water.
Place the rice in a microwave oven, cover, and cook on High until the water has mostly absorbed but the rice is still wet, about 10 minutes stir and cook until almost dry, an additional 4 minutes.
Mix half the coconut milk and 1 cup of sugar in a bowl, stirring to dissolve the sugar. Pour the mixture over the rice and stir to coat rice with the mixture. Cover and allow the rice to stand at room temperature for 20 minutes.
Pour the remaining 1/2 can of coconut milk into a saucepan and whisk in 1 tablespoon of sugar, salt, and cornstarch until smooth. Bring the mixture to a simmer over medium heat, whisking constantly, and simmer until thickened, about 2 minutes. Remove from heat and allow to cool.
To serve, scoop the rice into individual serving bowls and top each serving with about 2 tablespoons of the coconut sauce and several pieces of mango.
- 1 ½ cups uncooked short-grain white rice
- 2 cups water
- 1 ½ cups coconut milk
- 1 cup white sugar
- ½ teaspoon salt
- ½ cup coconut milk
- 1 tablespoon white sugar
- ¼ teaspoon salt
- 1 tablespoon tapioca starch
- 3 mangos, peeled and sliced
- 1 tablespoon toasted sesame seeds
Combine the rice and water in a saucepan bring to a boil cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat bring to a boil remove from heat and set aside. Stir the cooked rice into the coconut milk mixture cover. Allow to cool for 1 hour.
Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan bring to a boil.
Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.
If you didn’t season your sushi rice with rice vinegar, as well as sugar and kosher salt, you would have an extremely bland piece of sushi. The subtle tang from the rice vinegar, along with the hint of sweetness and salt make a perfect bite of sushi. It doesn’t require a lot of vinegar but if you want the best tasting sushi roll, don’t skip out on it!
- Only use sushi rice. Sushi rice, which is a form of short grain rice and that is what makes it so sticky. (This brand is my personal favorite). Don’t try to use the standard long grain rice you already have in your cupboard or your roll will not work. At all. Not to mention the texture will be much too mushy.
- Rinse your uncooked sushi rice well. It may seem odd or an unnecessary step, but be sure you rinse your rice until the water runs clear. This step is skipped by people in a rush but if you do, you will end up with more of a rice paste than anything. Nasty!
- Sticky rice comes as it cools. Allow the finished rice to come to room temperature before using it. As the finished rice cools, it becomes even stickier so don’t rush this process. If you are in a rush, you can always transfer your cooked sushi rice into a shallow pan and allow it to cool faster.
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Spiciest of all is the brilliantly-named fiery chicken laab with extinguishing salad. Inspired by the cuisine of northern Thailand and Laos, this ultra-hot minced chicken dish is served with a cooling, crunchy salad and a scattering of roasted rice.
Ultimately, Smith hopes that Crave will “facilitate the intuitive pleasure of cooking and eating what you fancy, whatever the reason you fancy it”. Now that’s a food philosophy we can get on board with.
The Sticky Traditions
Sticky rice is staple rice used in many Asian cuisines. It also plays an important role in many of traditional cuisines and desserts in several Asian countries.
In Laos, sticky rice is known as khao niao, and is part of their meals everyday. Sticky rice is traditionally eaten by hand and the rice is cooked by steaming using a bamboo basket.
Laotian sticky rice is actually a national dish and no wonder why they know this recipe by heart. In fact they consumer 345 pounds of sticky rice per year. That’s a lot!
In Thailand, mango sticky rice is a traditional dessert that spread all throughout the SouthEast. Thais use sticky rice in various savory dish and for making sweets and desserts.
Khao niao mamuang or mango and sticky rice is a popular dessert during the summer season. There are so many versions of Thai mango sticky rice when you visit other parts of this country.
Sticky rice is predominantly used in Chinese cuisines and is traditionally part of symbolic dishes served during Chinese holidays.
It is used in sticky rice cakes, stir-fries, noumi ji or sticky rice with chicken wrapped in lotus leaf and ba bao fan, a sticky rice dessert with sugar, lard and eight varieties of nuts or fruits.
Known as mochigome, sticky rice is ubiquitous in various Japanese recipes.
It is used in making mochi, a well-loved Japanese traditional rice cake and in dishes such as sekihan, sticky rice with red beans and okowa, steamed glutinous rice mixed with vegetables and meat.
Other Asian countries that are known to use sticky rice in different scrumptious dishes and desserts include Burma, Bangladesh, Cambodia, Korea, Philippines, Indonesia, Malaysia and Vietnam.
Sticky Rice in a Rice Cooker
Who says you can’t cook sticky rice in a rice cooker? Cooking sticky rice in a rice cooker is way easier compared to the traditional method and even the stove-top.
It is less hassle and time-efficient too.
What you need:
How to Cook:
- Place 2 cups of sticky rice in the rice cooker and soak it in 2 and ½ cups of water for about 30 minutes or more. TIP: the longer you soaked the rice, the stickier and the better
- After the allotted soaking time, add a pinch of salt to the rice, cover the lid and let it cook
- When the rice cooker turns to its automatic keep warm mode, let it stand for 5 minutes
- Fluff the rice with spatula or fork
- Serve warm!
How to Make Sticky Rice in the Rice Cooker
To make your glutinous rice in the rice cooker, you have to wash the rice and drain the rice very thoroughly. If you don’t do that, the result is going to be a mushy mess. Add 1 cup of glutenous rice with 2/3 cup of water. Use either the “sweet” or “brown” rice cooker setting to cook your sticky rice.
Turn on the rice cooker and let it cook the rice automatically. Once the rice cooker shuts off, let the rice sit for a few minutes, then fluff it up with your rice paddle before serving.
Depending on your rice cooker, the amount of water you need to use may vary, so feel free to experiment until you get it just the way you want!