Does anyone know the recipe for (a Thai food) called sticky rice?

3rd of January 2011 3

Does anyone know the recipe for (a Thai food) called sticky rice?

I was once married to a Thai Girl 20 a few years ago, sometimes she had shrimp, hotpeppers, or sometimes nothing to add, it was always a great snack, usually rolled into balls bigger than a golf ball and they always stayed stuck Best answer:

Answer pyaarmusafir
I found this on the internet. I hope it is what you seek.

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3 great comment(s) for this post

  1. Angel****1 8:43 am 3/01 of 2011

    First, you need to get the correct type of rice. You need to purchase “glutenous rice”. Regular Jasmine rice or other types of regular rice will not work properly. Soak the glutinous rice in water for about 4 hours. Set up a steamer, wrap the rice in muslin, and steam for 15 minutes. Turn the muslin-wrapped rice over, and cook for an additional 15 minutes. Be careful not to over-cook the rice, or it will become quite mushy. The consistency you’re looking for is slightly sticky, but not watery. The rice should hold together, but individual grains can still be easily seperated.

    1 lb sticky rice
    1 tbsp salt
    3/4 cup sugar
    2 1/4 cup coconut milk

    Prepare the sticky rice as per our detailed instructions. Dissolve salt and sugar in the coconut milk, and heat stirring to prevent lumps. When coconut milk boils, remove from heat and set 3/4 cup aside to be used when serving. Place cooked sticky rice in a container with tightly fitting lid, and pour in remaining coconut milk. Stir vigorously, and cover, and set aside for awhile to allow coconut milk to mingle with the rice thoroughly. When serving, spoon some of the coconut milk set aside earlier over the rice before adding toppings (see below). Note: be sure to mix warm coconut milk with sticky rice immediately after the sticky rice is finished cooking.

    Shrimp Topping

    1 cup finely chopped shrimp
    1 cup grated coconut
    1 tsp finely chopped coriander root
    1 tsp pepper
    2 tbsp cooking oil
    2-3 tsp salt
    3 tbsp sugar
    2 tbsp finely chopped fresh kaffir lime leaves

    Chop shrimp and coconut together and add a little yellow food coloring. Pound pepper and coriander root in a mortar and pestle until ground and mixed thoroughly, and fry in the oil until fragrant, then add shrimp and coconut and fry until done, seasoning to taste with salt and sugar. Remove from pan and sprinkle with chopped coriander.

    Custard Topping

    1 cup coconut milk
    1/2 lb palm sugar
    4 eggs

    Mix coconut milk, palm sugar and eggs, beat and steam in double boiler over vigorously boiling water for 25-30 minutes.

    Candied Coconut Topping

    2 cups shredded coconut
    1 1/2 cups palm sugar
    1 1/2 cups water scented with jasmine essence

    Mix palm sugar with the water, heat until dissolved, add coconut and cook over low heat to a thick, syrupy consistency. Cool, then place in a lidded container scented with a fragrant candle.

  2. vivian l 9:13 am 3/01 of 2011

    The recipe is found at this link:

  3. Kuchiki Rukia 10:10 am 3/01 of 2011

    Sticky Rice with Mango
    1 cup uncooked soft jasmine rice
    1 can coconut milk
    2/3 cup sugar
    1/2 tsp salt
    1 mango

    1 Cover rice with cold water
    and rinse. Repeat until the
    water runs clear, about 3
    times, and drain.
    2 In a medium saucepan bring 1 & 3/4
    cups of water to a boil. Add the rice and stir
    briefly. Reduce heat to a low simmer and
    cover. Cook for 20-25 minutes or until the
    water is absorbed.
    3 In a saucepan, combine coconut milk,
    sugar and salt. Boil for 3 minutes, stirring
    frequently. Remove from heat.
    4 Pour the boiled coconut
    milk into the cooked rice. Stir
    5 Cover top of rice directly
    with wax paper or aluminum
    foil. Let rest for 30 minutes at
    room temperature.
    6 Peel the mango and cut
    into slices or squares.
    7 Spoon the rice, or scoop
    with an ice cream server
    onto a serving platter and
    decorate with mango slice


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