How to Make Thai Sticky Rice (So It's Fluffy and Moist) from www.eatingthaifood.com
Description
Thai sticky brown rice is a traditional dish in Thailand, and it is also known as "Khao Niew." This dish is made with sweet brown rice that is cooked until it becomes sticky and chewy. It is usually served with a variety of Thai dishes, such as curries, stir-fries, and grilled meats.
Prep Time
Preparation time for this dish is around 30 minutes, and it involves soaking the rice overnight before cooking.
Cook Time
Cooking time for this dish is approximately 40-45 minutes.
Ingredients
The ingredients you will need to make Thai sticky brown rice are: - 2 cups of sweet brown rice - 2 1/2 cups of water - 1/4 cup of coconut milk - 1/4 cup of sugar - 1 tsp of salt
Equipment
The equipment you will need to make Thai sticky brown rice are: - A large pot - Wooden spoon - Fine mesh strainer - Steaming basket - Rice cooker (optional)
Method
1. Rinse the rice thoroughly and soak it in water for 8-12 hours. 2. Drain the rice and put it in a large pot with 2 1/2 cups of water. 3. Bring the water to a boil and then reduce the heat to low. 4. Cover the pot and let the rice simmer for about 30-35 minutes until the water is absorbed. 5. In a small saucepan, combine the coconut milk, sugar, and salt. 6. Heat the saucepan over medium heat and stir until the sugar is dissolved. 7. Remove the pot from the heat and let it sit for another 10 minutes. 8. Fluff the rice with a wooden spoon and then pour the coconut milk mixture over the rice. 9. Stir gently until the rice is well coated with the coconut milk mixture. 10. Cover the pot and let it sit for another 10 minutes. 11. Serve the Thai sticky brown rice warm.
Notes
- Make sure to rinse the rice thoroughly to remove any excess starch. - Soaking the rice overnight is important to ensure that it cooks evenly and becomes sticky. - Using a rice cooker is an easier way to cook Thai sticky brown rice.
Nutrition Info
This recipe serves 4 people and has the following nutritional values per serving: - Calories: 305 - Fat: 4g - Carbohydrates: 68g - Protein: 5g - Fiber: 3g
Recipe Tips
- You can add pandan leaves or lemon grass to the rice while it is cooking to give it extra flavor. - If you don't have coconut milk, you can use regular milk or cream instead. - Leftover Thai sticky brown rice can be stored in the refrigerator for up to 3 days.
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