Sticky rice is the main event at the northern Thai table. Small bites of each dish are put on the diner's plate, then a walnut-size amount of rice is formed into a ball with your fingers and used to pick up a chunk of meat or vegetable. Individual handwoven baskets will keep the rice warm longer, but a large bowl also works fine.
Active time: 10 min Start to finish: 3 1/2 hr (includes soaking rice)
Ingredients
Makes 8 servings (as part of larger meal)
Special Equipment
Step 1
Cover rice with 2 to 3 inches cold water in a large bowl and soak at room temperature at least 3 hours.
Step 2
Drain rice and put in a steamer basket (see cooks' note, below) lined with cheesecloth. Steam rice, covered with lid, over boiling water until shiny and tender, about 20 minutes. Remove from heat and let stand, covered, 5 minutes. Serve hot, warm, or at room temperature.
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Reviews (3)
Back to TopI use bamboo leaves. They give the rice a little more flavor.
Anonymous
San Diego, CA
7/20/2010
I have made this a couple of times and it turns out perfect. It's super straight forward-just follow the directions. I love to roll it into little balls and dip it in thai dipping sauces. This recipe makes a lot-1/2 the recipe is enough for 4 servings.
linasia
6/6/2009
EXCELLENT DIRECTIONS!!! I've had Thai friends for many years, and this is EXACTLY how they do their "sticky rice!" This is truly "authentic" for us Americans. BRAVO for getting it right!
giotto54
Portland, ME & NYC
1/19/2006
