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Nutrition Facts
Serving Size 1 (329g) Recipe makes 4 servings
Calories 342
Calories from Fat 4		(1%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 11mg		0%
Potassium 71mg		2%
Total Carbohydrate 75.5g		25%
	Dietary Fiber 2.6g	10%
	Sugars 0.0g
Protein 6.3g		12%
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Foolproof Thai Sticky Rice

Recipe #380046 | 50 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Galley Wench
Jul 2, 2009

Thai sticky rice is slightly sweet and rather sticy, and fun to eat; children love it. The traditional way to eat sticky rice is to gently gather a clump of it into a ball and dip into a sauce. Do NOT use American long grain or Chinese short/medium grain. Here's an explanation of Thai sticy rice: http://importfood.com/stickyrice.html . Time indicated does not include soaking time for the rice. Although I've posted recipe to use with my Bamboo Steamer, a pasta pot (with a deep basket) lined with cheese cloth will work just as well

SERVES 4 (change servings and units)

Ingredients

2 cups thai sticky rice (long grain)
1 quart water

Directions

1
Place rice into a mesh colander.
2
Rinse the rice grains in two or three changes of cold water in a bowl until the water runs clear from the colander.
3
Place the rice into a bowl and fill with cool water to 2 to 3 inches above the rice.
4
Cover the bowl and allow the rice to soak for 6 to 8 hours.
5
Drain the rice and transfer to cheesecloth-lined steamer or pasta pot basket.
6
Set steamer on wok or pasta pot with boiling water; do not let rice touch boiling water.
7
Cover pot and steam rice, checking water level often, adding more boiling water as need; cook for 20 minutes.
8
Remove from heat and let stand, covered for 5 minutes before serving.