Thai sticky rice

I probably have to make it up to you for posting about the chicken feet.  Coming up is one of my favourite dishes of all time: Thai sticky rice!  

Considering how close the Thai border is from here (I could probably drive there in under 2 hours), Penang has a pitiful selection of Thai food.  Sticky rice is the stuff of dreams.  It's a daily treat whenever we're in Thailand, and this stuff is definitely good enough to hop on a plane for.  I had tried making sticky rice a time or two before, but I never was successful until I got a bamboo steamer.  This little thing is the secret to perfect sticky rice.   First, I soak the rice (it's glutinous, short grain) overnight.  The rice goes in the steamer, the steamer goes in a pot with some water on the bottom.  Cook for 15-20 minutes. Steaming the rice makes all the difference.  I followed the recipe here

Now it's time for the best part: the sweet coconut sauce.  On the side I heated up some coconut milk with some sugar and a little bit of salt.  This gets poured over the freshly cooked rice, so it can soak up that deliciousness.  Some of the coconut sauce is reserved to pour over the rice when it's served.  It's traditionally served with mango, but we didn't happen to have any on the day I made this.  What we did have was a delicious nectarine.

Words can't describe how much I love this.  I guess, to you, it just looks like white rice.  It's not!  I am going to work on perfecting this so maybe I can make it for ya'll on our next trip to the U.S. :)

No comments

Post a Comment

© Reuben + ErinMaira Gall