How to make sticky rice (Thai street food style)

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Rating: 4.0; Vote: 1

Follow this recipe to learn how to make sticky rice the authentic Thai way. Get more details here: In Thailand, sticky rice, known as khao neow ) is the staple in the northern and northeastern regions of the country. Many Thais that originate from sticky rice regions, eat sticky rice multiple times a day, for breakfast, lunch, dinner, and even snack. For this sticky rice recipe, Im going to be making it the same way they make it in Isaan and other parts of Thailand, and Im going to be cooking it right on my Thai street food cart. Sticky rice is often eaten with salads and grilled meats, dishes like som tam (green papaya salad, laab (minced meat salad, and all sorts of grilled meats and fish. Along the streets of Thailand, nearly everywhere you look in Bangkok, youll find food vendors grilling up skewers of pork called moo ping, and they always (unless they run out) also have sticky rice. The combination is one of the ultimate snacks combinations of Thailand. In parts of Thailand where sticky rice is the staple, its typically cooked in the morning for the entire household, and then transferred to what is called a kratib khao neow, a basket that is specifically made to hold sticky rice - its just a cylinder bamboo basket with a lid, and it keeps the sticky rice moist without getting crusty throughout the day. When meal times roll around, all participating eaters grab a handful portion of sticky rice and proceed by taking a ball of sticky rice about the size of an olive, dipping it into the dressing of one of the side dishes at the table, and consuming. How to make sticky rice: It takes a little time and some thinking ahead to make sticky rice, because just like cooking beans, you have to soak the rice before you cook it. Its best to actually soak your sticky rice overnight, and then cook it the next day, but if you dont have that amount of time, of if you wake up one morning and all of a sudden decide you want to cook sticky rice, you should soak it for at least four to five hours. All you have to do is put the raw sticky rice is a bowl or tub, and submerge it in room temperature water, and allow it to sit. You dont even need to rinse the rice, just let it sit and soak. After the rice has been soaked, it will become a little swollen and much softer, so that it wont take too long to steam. After soaking the rice, I then transferred it to a cone shaped basket used for steaming. The rice then needs to steam in a pot with a few inches of water at the bottom for 15 to 20 minutes, but usually it just takes 15 minutes for me - that is if I soak the rice overnight. If you soak the rice for less time, it may take a little longer to steam. To steam, make sure the rice is elevated above the boiling water, then cover it somehow so the steam remains within the rice. After 15 minutes you can remove the lid, and check to see if the rice is fluffy and not crunchy at all. If its still a little crunchy, just put the lid back on the basket, or whatever steamer youre using, and allow to steam for a few more minutes. For this Thai sticky rice recipe I used one kilo of raw rice, but you can really use however much you want, and the exact same directs and steps will still apply. If you soak your sticky rice overnight, then follow this recipe, youll have beautiful, hot and fluffy sticky rice every time and it tastes amazing Be sure to check out the full recipe and lots more details here
Date: 2019-08-19

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Comments and reviews: 10

Tim O'donnell
I just wanted to share a great method for fast sticky rice. I only soaked it 1 hour and wrapped the rice in a clean damp cloth that was the thickness of a scarf, although i imagine using a clean dish cloth will give the same result. Tie a knot in the cloth so the rice is enclosed like a ball. Use about a inch to inch and a half water in a standard pot and bring to boil and turn to a simmer. Put your cloth ball in the pot but only so it is being held between the pot lid and rim of the pot, and so the ball doesn't contact the water. Leave for 20 to 25 mins and turn off heat and let it sit there for another 5 to 10 minutes. The result is just how sticky rice should be. Of course the longer soaking of the rice is always the best advice but honestly you are unlikely to notice a difference when trying this method.
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Roving Punster
Thanks, that was very helpful. esp how you cover the traditional woven bamboo steamer basket and storage container. Since I dont have those I have to use a chinese nested steamer, along with a buttercloth bag (which I also use for making the occasional batch of nut or soymilk. Question (to anyone who knows) is there a difference in suggested soaking and steaming times between medium and short grain glutinous rice? Thai cuisine seems to favor medium grain, whereas korean and japanese rice cakes favor short grain. I used short grain just now. 6 hr soak, 15 min steam, and while fully cooked it seemed denser than expected. Im wondering if short grain needs 20 mins instead of the 15 for med? Also, what about salt?
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Valynn Sorensen
We just returned from Thailand a couple of days ago. Are you Thai? I am in love with the Thai people now. Your facial expression warms my heart because I feel like that is how all of the Thai people look. They were the most kind, humble, and friendly people I have ever come across in all of my travels. I LOVE Mango and Sticky Rice and I really want to learn how to make it. Thank you Mark for this video.
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Row Deo
What type of rice and can it be purchased in the USA say Pittsburgh Pa otherwise small towns will not have groceries available I need to impress my daughterinlaw ( just kidding) so I need some recipes I can cook any suggestions? I can only make some chinese type items. I am afraid my gut will rebel if I eat too spicey a dish. Heartburn is my middle name. Love your shows.
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joseph iseri
I found that my basket had a strong odor and in turn transferred a different, unpleasant taste to the rice. Any suggestions? Also how do you clean the steaming basket? I found a small amount of the rice getting stuck in between the woven material on the bottom. Great vids, thank you. Have made wonderful Som Tam thanks to you.
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G Smith
Neat to see this video. I grew up on sticky rice in TX. We used short grained rice, rinsed it well, and are it hot with butter and sugar like oatmeal, cream of wheat and grits. Sometimes we added cinnamon and raisins (shortcut rice pudding. Have it with bacon, toast and scrambled eggs and you have a yummy breakfast
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Sabine Rufié
Thank you for this tutorial Im in love with sticky rice. I bought all the basket and stuff. I put banana leaf inside the basket. I saw that in a restaurant dont know what for though but it seems to preserve it warmer. Ive got a question. How do you wash your basket? Thank u.
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wayne chaston
Well dont you wash the rice before you leave it overnight thats how I was taught to prepare it. And once cooked while the rice is still in the basket roll it into a ball by swirling the basket Makes it easy to pick up and put in the container
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Funkifymeup
God bless you Sir What type of rice is sticky rice? Here in UK in our large stores we commonly have Pilau rice which is mainly for indian dishes - I will try and source as I want to make Sesame Chicken style - your rice looks delicious
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DanTheMan 92
Thanks for the nice videoI want to get one of those bamboo rice steamers with the pot combination, I just have one question, can you cook every type of rice like this? Like for instance Basmati or jasmine rice? Thank you
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