Served throughout China and Southeast Asia, sticky rice has become associated most closely with Thailand, where it is the equivalent of France’s bread, eaten at almost every meal. It’s addictive and easily made at home, as long as you plan ahead a bit. Sticky rice is one of the few grains—indeed, foods—that can be prepared without salt and still taste great.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Rinse the rice, then soak it in water to cover for at least 1 hour and up to 24 hours.
Step 2
Drain, then wrap in cheesecloth and put in a steamer above boiling water. Steam for about 30 minutes, until tender.
Sticky Rice with Nam Pla and Coconut Milk
Step 3
Making a good thing better: Toss the cooked rice with 1 cup coconut milk, homemade (page 584) or canned, and 1 tablespoon nam pla (Thai fish sauce; see page 500). Rewrap and steam (or microwave) for 5 more minutes to reheat.
