Thai Coconut Sticky Rice
Soak Thai glutinous rice for at least four hours before steaming it until translucent. Fold the hot rice into a mixture of thick coconut milk, sugar, and salt, then let it sit until the liquid is fully absorbed, resulting in a glossy, firm, and clingy texture.
Commit to the soak
Do not attempt this with standard jasmine or long-grain rice; only short-grain glutinous rice will give you the necessary chew. You must soak the grains long enough so they soften through, or the centers will remain hard even after steaming.
- bamboo steamer
- cheesecloth or fine mesh steamer liner
- mixing bowl
- saucepan
What goes in.
- 2 cupsThai glutinous rice (sweet rice)
- 1 cupfull-fat coconut milk (canned)
- 1/2 cupgranulated sugar
- 1 tspsea salt
Timing the soak
The rice needs to absorb the coconut cream while it is still steaming hot. If the rice cools, it won't swell or absorb the sugar and salt properly.
The method.
Soak the rice
Rinse the rice until the water runs clear. Cover with two inches of cool water and let stand for 4 to 6 hours.
Steam the grains
Drain the rice and spread it over cheesecloth in your steamer. Steam over boiling water for 25 to 30 minutes until the grains are translucent and tender.
Prepare the syrup
While the rice steams, warm the coconut milk, sugar, and salt in a saucepan over low heat. Stir only until the sugar dissolves; do not let it come to a boil or the coconut oil will separate.
Combine
Transfer the hot rice into a mixing bowl and pour the warm coconut mixture over it. Stir gently to coat every grain.
Rest
Cover the bowl and let the rice sit for 20 minutes. It will look soupy at first, but the grains will swell as they drink up the liquid.
Other turns to take.
Mango Topping
Serve with slices of ripe, chilled Nam Dok Mai mango.
Crunchy Garnish
Top with toasted mung beans or roasted sesame seeds for a contrasting texture.
When it doesn't go to plan.
Always check the water level in the steamer pot so it doesn't boil dry.
If the rice seems too dry after resting, add one tablespoon of warm coconut milk at a time.
Avoid over-mixing the rice; you want the grains to remain distinct and whole, not mashed into a paste.
The ones that keep coming up.
Can I cook the rice in a standard rice cooker?
Standard rice cookers do not reach the necessary temperature or airflow for glutinous rice. Use a bamboo steamer for the traditional, separate-grain result.
How do I know the rice is done?
The rice should transition from opaque white to a glossy, translucent state. If you bite a grain, it should be firm but yield easily without a chalky center.
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