Asian > Thai > Rice

Thai Sticky Rice with Coconut Milk Recipe

Ingredients with Measurements:
- 2 cups glutinous rice
- 2 cups water
- 1 can (13.5 oz) coconut milk
- 1/2 cup sugar
- 1/2 tsp salt
- 1 pandan leaf (optional)

Special equipment needed:
- Bamboo steamer basket
- Cheesecloth

Step-by-step instructions:

1. Rinse the glutinous rice in cold water until the water runs clear. Soak the rice in water for at least 30 minutes.

2. Drain the rice and place it in a cheesecloth-lined bamboo steamer basket. Add 2 cups of water and the pandan leaf (if using). Cover the basket with a lid and steam over high heat for 20-25 minutes, or until the rice is cooked through.

3. In a saucepan, combine the coconut milk, sugar, and salt. Heat the mixture over medium heat, stirring constantly, until the sugar dissolves.

4. Remove the pandan leaf from the steamed rice and transfer the rice to a large mixing bowl.

5. Pour the coconut milk mixture over the rice and stir to combine. Let the rice sit for 10-15 minutes to absorb the coconut milk.

6. Serve the Thai sticky rice warm or at room temperature.


Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Steaming temperature: High heat
Coconut milk mixture temperature: Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 365
Fat: 16g
Carbohydrates: 54g
Protein: 4g
Sodium: 240mg
Sugar: 26g

Substitutions for ingredients:
- Pandan leaf can be substituted with a few drops of pandan extract or omitted altogether.
- Brown sugar or honey can be used instead of white sugar.

Variations:
- Add sliced mango or other fresh fruit on top of the rice for a fruity twist.
- Toasted sesame seeds or shredded coconut can be added to the rice for extra texture and flavor.

Tips and tricks:
- Use a cheesecloth to prevent the rice from sticking to the bamboo steamer basket.
- Do not over-soak the rice, as it can become too soft and mushy.
- Stir the rice gently to avoid breaking the grains.

Storage instructions:
Leftover Thai sticky rice can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the rice, add a splash of water or coconut milk and microwave for 1-2 minutes or steam for 5-10 minutes.

Presentation ideas:
Serve the Thai sticky rice in individual bowls or on a platter. Garnish with fresh fruit or toasted sesame seeds.

Garnishes:
Fresh fruit, toasted sesame seeds, shredded coconut

Pairings:
Thai sticky rice pairs well with spicy curries or stir-fries.

Suggested side dishes:
Thai cucumber salad, stir-fried vegetables, or grilled meats.

Troubleshooting advice:
- If the rice is too dry, add more coconut milk or water.
- If the rice is too wet, steam it for a few more minutes to evaporate the excess moisture.

Food safety advice:
- Make sure to rinse the rice thoroughly before cooking to remove any impurities.
- Store leftover rice in the refrigerator and reheat it thoroughly before consuming.

Food history:
Thai sticky rice with coconut milk, also known as khao niao mamuang, is a popular dessert in Thailand and other Southeast Asian countries. It is often served with fresh mango slices and is a staple of Thai street food.

Flavor profiles:
Sweet, creamy, and slightly nutty.

Serving suggestions:
Serve the Thai sticky rice as a dessert or a side dish.

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Region: Thai

Taste: Sweet, Savory, Creamy, Nutty, Fragrant