Sticky Rice Recipe

If you have ever walked into an Asian grocery store, the first thing you probably notice is the mounds and mounds of bags of rice, typically located near the entrance. They offer a variety of rice, and one of my favorites is the jasmine rice. We eat rice about once or twice a week at our house as the kids love it and I like using any leftover rice for making Filipino garlic rice in the morning, or a nice fried rice for dinner.

Thai Sticky Rice Recipe

But there is one rice that I really enjoy making, and I love watching my kids eat, and that is sticky rice. Sticky rice is typically made, or ordered as a speciality from any Thai kitchen. Something that is not listed in many menus, at least that I have seen. In the mounds of rice, you can find smaller bags of these thicker granules of rice known simply as sticky rice.

This is not your ordinary jasmine rice, and if you have doubts about what you are buying simply ask. In order to make this you will also need a bamboo funnel steamer, and a large pot, which you can buy at the same store for less than ten dollars. It’s all worth it, trust me.

Ingredients:

  • 1-2 cups Thai Sticky Rice
  • Steamer

How to make sticky rice recipe

Soak the rice overnight in a bowl of water. This softens the rice and shortens the time to steam. When the rice is ready, rinse the rice and place in a bamboo steamer. Cover and let steam for nearly 10-15 minutes per side. I say side because you will want to remove the bamboo steamer and knock it against the counter to loosen the rice after 15 minutes. Then you can toss it so it flips over. Sounds difficult, but it is not. Continue steaming the other side for ten minutes while covered.

How to make sticky rice

When the rice is ready. Take the ball out and place it on a cutting board as you will want to flatten it out a bit and begin to fan it, as to cool the rice. I purchased a bamboo container at the same market so that I can cover the rice. It was about four dollars.

Keep in mind that the rice should be served warm and cannot be saved for leftovers.

To serve, simply place the rice into a serving bowl, covered. Take a handful out, roll into little balls, and press down into whatever you are serving. I suggest making something like beef or chicken larb, or dip in a side of spicy Thai sauce. Our kids love rolling the rice into little balls, (we do not let them eat the sauce), making shapes, and then eating them as is. How do you eat your sticky rice?

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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