Author Notes
After my trip to Chiang Mai, Thailand, I became hooked on coconut sticky rice from street vendors. Upon arriving back in the states, I started fiddling with ingredients until I was able to recreate the experience. —Alana Uhl
Ingredients
- Thai Coconut Sticky Rice
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1 1/2 cups
Thai sticky rice
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1 1/4 cups
Full fat coconut milk
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1/8 cup
White sugar
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3/4 teaspoon
Sea salt
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5 pieces
Fruit (mango, strawberries, etc.)
- Thai Coconut Sticky Rice Pudding
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1 1/2 cups
Thai sticky rice
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1 cup
Full fat coconut milk
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1/8 cup
White sugar
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3/4 teaspoon
sea salt
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5 pieces
Fruit (mangos, strawberries, etc.)
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Water to cover
Directions
- Thai Coconut Sticky Rice
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How to Cook Sticky Rice in the Microwave:
Soak the rice for 2-18 hours. For short periods of soaking use hot water. It is best to soak the rice in a microwave proof bowl and lid. I use a porcelain bowl with a glass lid.
For 1½ cups of sticky rice, pour the majority of the water out so the water just covers the top of the rice. Microwave for 12 minutes. This is the method I use and I find the most reliable. Differences in microwaves may cause additional time as noted below.
For 1 cup of sticky rice, pour the majority of the water out so the water just covers the top of the rice. Microwave for 6 minutes, and then check. Check to see if the rice is down my stirring it and looking for rice kernels that are still white. When the rice is done, it should we translucent, defined and sticky. If your rice is mushy instead of defined, too much water was most likely added.
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Immediately after the rice is done cooking in the microwave, mix in the coconut milk, sugar, and salt. For a healthier option, the sugar can be substituted with honey or agave syrup, but white sugar is best to ensure the rice doesn't have an off color. Add slices of your choice of fruit on the side.
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Feel free to adjust the ingredients to taste. However, the addition of too much coconut milk will take away from the stickiness of the rice. The difference between this dish and a rice pudding are the clearly defined flavored rice kernels. Serves 5. (Picture on right.)
- Thai Coconut Sticky Rice Pudding
-
How to Cook Sticky Rice in the Microwave:
Soak the rice for 2-18 hours. For short periods of soaking use hot water. It is best to soak the rice in a microwave proof bowl and lid. I use a porcelain bowl with a glass lid.
For 1½ cups of sticky rice, pour the majority of the water out so the water just covers the top of the rice. Microwave for 12 minutes. This is the method I use and I find the most reliable.
For 1 cup of sticky rice, pour the majority of the water out so the water just covers the top of the rice. Microwave for 6 minutes, and then check. Check to see if the rice is down my stirring it and looking for rice kernels that are still white. When the rice is done, it should we translucent, defined and sticky. If your rice is mushy instead of defined, too much water was most likely added.
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Once the rice is done cooking in the microwave, transfer it to a pot and add water until the water level is just above the rice. Simmer, and stir for about 10 minutes or until all the water is absorbed and the rice kernels are no longer defined. If all the water is absorbed, but the rice kernels are not 'mushy' and are still defined, feel free to add more water.
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While hot, add the coconut milk, sea salt, and sugar to the rice. Mix until dissolved. Serve with slices of fruit. Serves 5. (Picture on left.)
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