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How To Make Thai Sticky Rice (Khao Niao)

Thai Sticky Rice

Give glutinous rice the spa treatment splash and afterward steam-for straightforward Thai style sticky rice. Sticky rice, otherwise called “glutinous” or “sweet” rice, is a staple of northern and northeastern Thai cooking, where it is utilized for both sweet and exquisite dishes. Most rice arrangements that case to be “steamed” are deceiving, considering the grain is really being bubbled in water.

Sticky rice is a meal made from corn Thai rice that has been cooked until it is sticky and wet, and it is commonly infused with aromatics. It goes well with Thai red curries, green curries, stir-fry dishes, and even coconut milk sweets like our sticky rice and mango. Follow our simple instructions and then experiment with our favourite recipes.

What type of rice is used to make sticky rice?

Jasmine rice is the rice you need.It is called just after fragrant jasmine flower and also has begun to flourish in Thailand. It has a sticky glutinous texture and a slightly sweet, savoury flavour. Other lengthy grain varieties should be avoided.

Thai Sticky Rice

How do you make Thai sticky rice?

Soak the rice (450g is a decent quantity for four people) overnight in a dish of cool water. This adds to the softer texture of the rice.

In a colander, shake the rice to remove any extra water.

How to Cook Sticky Rice

Steaming sticky rice

  • To line a steamer basket, use non-stick parchment paper however,(this stops the rice from sticking to the metal).
  • Fill a big pan to a thickness of 3cm with water.
  • Place the tightly fitting steamer on top and bring to a simmer.
  • Steam the rice in a steamer for 35-45 minutes, or until sticky and soft. Cover with moist parchment to prevent drying.

Aromatics have been added.

Kaffir lime leaves: When steaming rice, add two to three fresh kaffir lime leaves for a delicious, fragrant flavour that pairs well with Thai green curry.

Freshly grated coconut adds sweetness to rice and pairs well with spicy dishes.For a sweet variation on sticky rice, make a creamy coconut & sugar combination and spoon it into the cooked rice. It’s great in our sticky rice and mango recipe.

Lemongrass: Before steaming, cut a fresh lemongrass stalk in half and add it.

Important points to remember

  • Once cooked, cover your rice with a damp piece of baking parchment. When the rice reaches room temperature, it begins to harden. Just before serving, plate up.
  • Sweaty the distributing spoon so that the rice comes off easily.
  • Sticky rice gets increasingly difficult to swallow as it cools.
  •  It’s best not to keep leftovers and to eat them cold.

Sticky Rice recipe

  1. Simple beef and black bean sauce for Thai sticky rice

Our easy beef stir-fry with black bean sauce is ideal for a wednesday household supper that everyone will appreciate. Use tender rump steak, crunchy vegetables, and plenty of warming ginger and chilli for a quick 30-minute supper. Serve with heaps of sticky rice and sprigs of fresh coriander.

  1. Passion fruit with mango rice with sticky coconut

For a wonderful Thai dessert, enjoy the sticky coconut rice mixed with mango and passion fruit. Combining rich and creamy coconut and zingy fruit is the ideal way to cap off a celebratory meal. To save time, make the mango sauce the day before.

  1. Simple teriyaki chicken

It only takes 20 minutes to make our quick teriyaki chicken, which is ideal for feeding the family on the go. This thick honey and soy sauce requires only a few minutes to prepare and tastes significantly superior to store-bought alternatives. Serve with steamed Asian vegetables such as pak choi.

  1. Thai red duck on sticky pineapple rice

Our Thai red duck over sticky pineapple rice serves two as a hearty meal. To incorporate further flavours, marinate the duck flippers in hot red curry paste and zesty lime before cooking. This vibrant and textured healthy meal choice will brighten up your weeknight menu.

All rice can become sticky, but Thai sticky rice is unique. It lacks one of the primary starches found in regular rice. Rice grains cluster together due to the carbohydrate content, culminating in “sticky” rice. Sticky rice is lower in nutrients than conventional rice but higher in protein.

On the other hand, sticky rice is steamed after being soaked and flushed in water. This results in delicate yet chewy rice, with individual grains that maintain their design while remaining intact. Sticky rice is ideal for tempering the heat of fiery sauces, soups, and dressings, and it goes well with barbecued or simmered meat and fish

How to Store Thai Sticky Rice?

Completed tacky rice will remain warm for around 60 minutes, whenever covered. Tacky rice can be warmed in the microwave cover and hotness on low power, actually looking at regular intervals, until warmed through.

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