Home How to Guide How to make sticky rice. How do you prepare sticky rice? Soak the rice g is a good quantity to serve four overnight in a bowl of covered cold water. This helps give the rice a softer texture. Drain the rice, shaking it in a colander to remove the excess water. How to cook sticky rice Steaming sticky rice Line a steamer basket with non-stick parchment this stops the rice sticking to the metal. Fill a large pan with a 3cm depth of water.
Sit the tight-fitting steamer on top, then bring to a simmer. Put the rice in the steamer and cook, covered, for mins or until sticky and tender. Keep covered with damp parchment to stop it drying out.
Added aromatics Kaffir lime leaves : Popping two-three fresh kaffir lime leaves into your rice when steaming gives it a delicious, fresh fragrant flavour, which works well with a Thai green curry. Lemongrass : Split a fresh lemongrass stalk in half and add before steaming.
Key points to remember Keep your rice covered with a damp piece of baking parchment once cooked. As soon as the rice hits room temperature, it will begin to harden.
Plate up just before serving. Our top sticky rice recipes 1. Easy beef and black bean sauce. Claim the offer. Catering For Groups Cat. Rice on one hand is a simple dish be it for risotto, making nice fried rice but cooking the perfect rice can also be tricky and complicated, especially if you are a beginner. We have some great links on how to take raw rice to cooked rice and beyond into making the rice a featured dish. Now back to just how much rice per person do you need for a big group at a tailgate event or a party.
Before you even start doing it, it is important to know who is coming to the event. Are they children or adults? Because basically, they have different serving sizes. But for this article, we will guide you on how to cook rice per person during an event that comprises adult guests, mixed with men and women — so an average serving of rice per guest and then we will give you a handy table for 10,20,50 and people. For a main -how much rice per person the use the average serving size of one cup.
The University of Hawaii says Americans eat 26 pounds of rice each year, compared to for Asians. The best way to cook rice is by using a rice cooker. Some may use different cookware but Asians, who consume rice as their staple food, know that rice cookers are the best way to use for cooking it.
The science behind cooking rice is explained by the fact that rice starches need both heat and water to form. The starches in the rice can be broken down by the right amount of heat, as well as water absorption. The rule for white rice is to double the amount of rice in order to get the amount of water you need — so one cup of rice and two cups of water.
But your rice maker may have different instructions, so read them carefully first. For example, some would require 3-cups of dry rice to have 2 cups of water only; while some require a ratio of Also, it is important to take into account what kind of rice you are using because some absorb water very well and some do not. You can also use your slow cooker to make cooked white rice — and again follow their instructions.
More recently the Instant Pot electric pressure cooker has also become a popular way to cook long grain rice or jasmine rice. See our recipe on how to cook rice in an instant pot and our video here.
If you are stuck for time — or maybe you need rice for one — you can always use instant rice cups which still produce loverly fluffy rice — but they are much more expensive.
We normally weigh water to rice, so g of water to 50g. The type of rice you are using and the equipment you are using will affect the amount of water you need. One the stovetop method — Bring it to a boil for 15 to 20 minutes or until the water is completely absorbed and the rice is tender. After that, turn off the heat, remove the lid, and fluff with a fork, and put the lid back on.
Do not eat immediately and let it rest for 5 minutes to allow the moisture to completely get into the rice.
For an instance, you have an uncooked 2 cups of uncooked long-grained white rice , use a ratio. Meaning, you need 4 cups of water.
After that, you have to bring it to a boil in a rice cooker and wait until it rises and gets enough moisture and the starch is taken care of. Some will add salt to it and cook in very low heat to prevent burn and scorching. If the heat or temperature is too high, the bottom of the pan can burn while the rice remains undercooked.
Start by washing the rice. To get rid of extra starch build-up from broken grains, drain the water from the rice 1 to 2 times with cold water and lightly rinse. I would love to see a recipe and video on how to make the durian dessert that goes with the sticky rice. Please please do one. I just subscribed to you, you, Ying and micah are amazing. I tried making sticky rice, bought the brand Botan at a local Meijer.
I usually make it in my electric rice steamer but decided to try SS steamer pan lined with cheesecloth. I think I rinsed all the goodness off.
I believe Botan, at least here in California, is a Japanese-style short grain rice. The rice you need is not easy to find. Good hunting! Thank you very much! I started making Laab at home and it has become a regular in our rotation. I am excited to have real Thai sweet sticky rice to go with it! The sticky rice turned out absolutely perfect!
With my husband being Korean and both of us being foodies, Thai food is right up our alley! Thanks again for the history, connection to family, and the recipes! Thank you for the great recipe and direction. When I come to Thailand, I will let you know and try to find your street cart and say hello and thanks in person! Next up: Mango sticky rice… wish me luck!
Great article thank you! The past two sticky rice orders that I placed in restaurants were, though tasty, disappointing because the rice was more like mashed rice than the photos you show. And I used to cook sticky rice back at home, before moving abroad. Now that I have my bamboo steamer, and following your simple instructions, my rice if just fluffy, sticky and just a wee bit crunchy at the surface.
Thank you for a great informative article that put sticky rice in a cultural perspective. Oh I forgot! I usually use aluminium foil to create a sort of pocket.
What are the alternatives? My first batch this morning! I am storing in an airtight container until I get the Thai baskets. Wonderful insight on sticky rice. Thanks for sharing! I only wanted to know about how to make sticky rice not the history behind it. You should of put sticky rice recipe above all else your story and everything else tbh it was really irritating scrolling through and searching for the actual recipe. Change your format so the actual subject people are looking for are first and then add whatever other content next.
Rating this a 2 star because of the format. Before you scroll through so much horrid info, try clicking on the back button on your browser. There are plenty of links for sticky rice to choose from! Damn, I thought i was a prick. Its good to know i am not as bad as you. I thought his article was very informative.
You never know what path it will lead you down. If nothing else you came out more knowledge than you were before. On a deeper level you may find yourself doing more research about the culture and traditions and find similarities of your own.
Food is a universal language that everyone can relate too. I feel if you are a true foodie, not only does good food appease your appetite, but respect for ones culture too. I appreciate the extra time Mark takes in describing the history, taste, qualities, and so on. Family, friends…togetherness. You will get the same results in your food product. Mark, thank you for your efforts and we appreciate all the time and effort you put into it. We loved how the sticky rice turned out!
It was absolutely perfect! Oh please! Take your petty annoyance elsewhere. Laziness personified. Hey Mark, Thanks for another excellent video. I have now invested in one of these traditional rice steamers and it works brilliantly. I was wondering why you put a cloth beneath the lid.
I have noticed that not everyone does this. Is it to stop the rice sticking to the lid, or for some other purpose? Hey Jason, awesome to hear that, and good news about the sticky rice steamer. Well, it was actually my mother in law who instructed me to, hehe! Hey your videos are excellent you make us understand to the point thank you.
Can we not make sticky rice in the rice cooker? Hi Mark. Excellent video and article. My wife now knows the trick for making the rice soaking overnight and we are always busy working so it is great to know how to use as a super energy food.
Thank you very much for the information again. Joey n Jessica. Loved the sticky rice we had in Thailand, where or what rice can I use here in the uk, thank You For!
Hi June, glad you enjoyed sticky rice in Thailand. Sometimes they call it Thai sweet rice or Thai sticky rice, and it should be available at any Asian supermarket, under many different brand names.
There are a number of sellers selling sticky rice on Amazon! Hey Ashlin, great to hear from you, thanks for reading this post and the blog. Hope you have a great time and enjoy the food! Thanks for sharing this. I have made sticky rice a couple of times recently and had researched the best methods of cooking it. My first attempt was part of a Lor Mai Kai recipe and from what I had read the best way to prepare sticky rice was by steaming it above a Wok on a splatter guard, covered with a bowl.
The Lor Mai Kai recipe said to steam the rice for 30 mins, remove add the meat filling and steam for a further 30 mins. The rice was still very underdone, basically inedible. Last night I had made a chicken dish with chilli onion and an chilli, mushroom and chicken broth like sauce and made some sticky rice to go with it.
Using lessons learned from the failed Lor Mai Kai attempt. I had steamed the sticky rice for an hour this time using the Wok and splatter guard method, turning the rice every 15 minutes to ensure even cooking as the grains at the bottom picked up more moisture. The results were excellent on this occasion. Although the grains are sticky they are still noticeably separated. Trial and error is key.
After living in Thailand over 10 years, there are tons of food I miss and took for granted. Thanks for posting, as your recipes are authentic which is rare. As for your story about sticky rice and curry, I hope you still eat them together. It will give the hens something to Bok about lol.
Hey TJ, great to hear from you. But I still find it interesting to think of things from a local perspective. Hey Mark, Maybe a complete stupid side question, but this basket you make the rice in as well as the kratib khao neow…how do you clean this after use? I put Padang leaves in the steaming water per a chef who owns a wonderful Thai resto in Novato Calif Going to have it tonight with your chicken basil recipe.
I know I know. Thanks a lot for the contribution!!!! Loved your post! My sister-in-law is from Laos, so I have been spoiled with sticky rice and Thai food. Keep on making sticky rice, enjoy! Mark, excellent job in presenting these detail. I recently visited Bangkok on work related matters. Needless to say I fell inlove with the sticky rice. So now, I have this comprehensive knowledge of the history, traditions an cultural cuisine. Thank you so much Mark.
Hello Nigel, great to hear from you and thank you very much for your kind words. Thank you for reading the blog and hope you can come back to Thailand again soon!
Well after 80 pages you reveal the snake to sticky rice. Hey Bob, feel free to skip down to the recipe in the box. I prefer to offer a little bit of history and local context in my recipes as well. Hi Mark! I love your recipes and of course Thai food as well! I recently made the papaya salad watching your video.
It turned out delicious! Thank you for your awesome videos???? Great site! Really enjoying your recipes. My mother and her million relatives are from Chiang Mai, and this tastes like home-cooking.
At the supermarkets here in China, there are different types of rice to choose from; northern, southern, long grain, glutinous, etc. HI Mark, I love your video. Interesting about the cheesecloth…. I had no idea that it was such a cultural thing. I thought it was dumb but your video helps me make sense of it. Thanks so much for the detailed article! I grew up with a very close Laos family as friends and have great memories of sticky rice.
I remember as a snack, we would grab a handful of sticky rice and lightly salt the rice or dip in salt and it was better than a handful of chips! Loved your video. Have fantastic Thai market right next to work. Never dared to try sticky rice, but now I will! Wondering how you clean your steam basket with all that sticky rice on it?
Hey Alex, thank you very much, glad this is helpful. But to clean it you can just lightly wash it normally with a sponge and soap. Loved your video, simple, easy to understand, and to the point. I live in Chiang Rai and tend to just buy my cooked sticky rice from the lady on the corner ranges between baht per kilo. However with that said, even though it is pretty convenient, nothing takes away the satisfaction of making something yourself.
My only issues with cooking in Thailand is that it is soooo inexpensive go out and buy a meal for a dollar or two, I get wrapped up in the convenience of it all, lol. Hey Scott, I fully understand, living in Thailand is so convenient.
But yah, making it yourself is fun as well. I love how you not just provided the recipe, but the background of the rice. Thank you. It was great information. Loved it! Hello Mark, Today I made some sweet sticky rice and coconut ice-cream. Now am waiting for the ice-cream to be ready. I always love sticky rice. I made mine slightly sweet coconut milk plus sugar and a pinch of salt, cooked on low heat and pour onto steamed sticky rice.
Let it soak for 30 mins. I have just realised that now I have 2 desserts waiting! Sweet sticky rice with some leftover cooked coconut milk sauce and also coconut ice-cream with sticky rice plus crushed nuts!
Hi Mark, thanks for a great post. Hi Deb, great to hear from you, thank you very much for sharing — that sounds great and nice to occasionally have a quicker way to make sticky rice. How long does it take to steam? I am also sensitive to MSG. Hi Robert, good to hear from you. Love your website. My husband and I were in stitches watching you ecstatic facial expression when you taste those delicious looking dishes. I will enjoy reading your blog and watching your videos. Thank you once again.
Hey Suzie, great to hear from you, thank you very much for your support, really appreciate it. Sounds delicious, hope you enjoyed the gai yang and khao neow! Usually sweeten is often eaten with various Thai desserts.
However the unsweetened version is also quite tasty and great with Issarn food. If you can find it…. Thanks, yes black sticky rice is awesome, when available at restaurants in Thailand, I almost always choose it. First of all, excellent sticky rice post and video, I really enjoyed it! Shows you what I know cause sticky rice with green curry sounds great!! One question though….. Thanks again Mark….
If you look at the packages of rice, it may say either sweet rice, glutinous rice, or sticky rice, but probably it will be a product of Thailand — and it will be long grain. Hope you can find some. Voonderbar Mark thanks for the info!!
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