Thai sticky rice (also sometimes called glutinous or sweet rice) is the perfect side dish for grilled meats, spicy Thai salads, or your other favorite Thai dishes. Use these step-by-step instructions for the stovetop (no special equipment required) or Instant Pot to make sticky rice that will easily roll into
balls. Show
Today, let's round out a beloved Northeastern Thailand meal which started with Gai Yang and Green Papaya Salad. We’re talking sticky rice! Throughout much of Thailand, dishes are served with Jasmine Rice, but in Northeastern Thailand (or with meals from that region), sticky rice is used like a utensil. Instead of a fork and spoon, sticky rice is rolled into balls and pinched between your fingers to scoop up salads, sauces, or enjoy with bites of grilled meats.. The individual grains of rice cling to one another, hence the “sticky” in the title. For the five years that Frank and I lived in Bangkok, sticky rice made a frequent (almost daily) appearance. Here's how to make authentic sticky rice at home! What Makes Sticky Rice “Sticky”?Three things give sticky rice that unique sticky texture:
Is it Necessary to Pre-Soak Sticky Rice?Yes. Sticky rice must be soaked in water for 4 to 10 hours before steaming. During this time, the rice grains will swell slightly. When I first started testing this recipe, I came across a bunch of recipes on the internet that insisted you could make sticky rice with out soaking it first. I tested those methods and never had success in creating the authentic sticky rice that I know and love. Many of those recipes also had you cook the rice directly in water, instead of the traditional method of steaming the rice over simmering water. Through all of our testing for this recipe, Frank and I agreed that soaking for 4 to 10 hours and steaming were both necessary to achieve that stickiness and roll-ability we look for in authentic Thai-style sticky rice.
How to Make Sticky Rice in the Instant Pot / Pressure Cooker
Thai Recipes to Serve with Sticky Rice
Favorite Tools for Making Sticky Rice
How to Make Sticky Rice (Stovetop or Instant Pot)Thai-style sticky rice is the perfect side dish for grilled meats, spicy Thai salads, or your other favorite Thai dishes. Use these step-by-step instructions for the stovetop (no special equipment needed) or Instant Pot to make sticky rice that will easily roll into balls. Prep Time4 hrs Cook Time30 mins Total Time4 hrs 30 mins Course: Side Dish Cuisine: Thai Keyword: instant pot, sticky rice Servings: 6 servings Calories: 227kcal Cost: $3.00
If cooking on the stovetop:
Not all varieties of rice will make sticky rice. Look for rice labeled “glutinous” or “sweet” which is available at the Asian / international market. Calories: 227kcal | Carbohydrates: 53g | Protein: 4g | Sodium: 16mg Reader InteractionsCan you use regular rice for sticky rice?Glutinous or Sweet Rice - Start with the right variety of rice. It is labeled “glutinous” or “sweet”. Other types of rice (like jasmine rice) will not work. Soaking in Water - Before cooking, the rice must be soaked in water for 4 to 10 hours.
How do you make sticky rice with dry rice?If your rice is already stickier than you'd like, you could try rinsing it under cold water to remove some of the excess starch. After rinsing, spread the rice onto a sheet tray and place in the oven at 350°F for about 10 minutes to dry it out a bit.
How is sticky rice different from regular rice?Composition. Glutinous rice is distinguished from other types of rice by having no (or negligible amounts of) amylose, and high amounts of amylopectin (the two components of starch). Amylopectin is responsible for the sticky quality of glutinous rice.
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