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Prep time
20 minutes
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Cook time
25 minutes
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Serves
6
Author Notes
This is the type of dish you’ll fall in love with at a Filipino or Thai restaurant, without suspecting that you could make it at home in your rice cooker as part of your everyday cooking. I learned how to properly cook sticky rice from a Tibetan cook named Karjaham, who made the dumplings at The Cecil. Most people rinse the rice seven times, he told me, but it all depends how creamy you want it. The more you wash it, the less creamy it will be. (His MO was three rinses.) In this recipe, you’ll want the cooked rice to be similar in consistency to porridge or stiff grits. I love this rice with fish, braised short ribs, or lamb shanks. Or if you’re invited to a potluck, this is the dish that no one expects but that ends up being everyone’s favorite thing on the table. —Food52
Test Kitchen Notes
Excerpted from The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table by JJ Johnson. Copyright © 2023, Flatiron Books —Food52
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Watch This Recipe
Veggie Coconut Curry With Sticky Rice From JJ Johnson
Ingredients
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2 cups
dried Thai sticky rice
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2 1/2 cups
water
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Kosher salt (preferably Diamond Crystal), to taste
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2 tablespoons
vegetable oil
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1
large onion, diced
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1 tablespoon
fresh ginger, minced
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2 teaspoons
garlic powder
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2 tablespoons
curry powder
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1 tablespoon
ground coriander
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Zest of 2 limes
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2
bay leaves
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1/4 cup
white miso paste
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2
(15-ounce) cans full-fat coconut milk
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20
large fresh basil leaves
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Soy sauce, for serving
Directions
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Rinse the rice in a large bowl with cool running water until the water runs clear. Drain in a fine-mesh sieve and shake off the excess water.
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Add the rice, water, and ½ teaspoon salt to a rice cooker. Allow the rice to soak in the cooker for 40 minutes to soften the hard exterior. Then set the rice cooker to steam and cook for 25 minutes, or according to the manufacturer’s instructions.
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Meanwhile, add the oil to a large skillet set over medium heat. Add the onion and sauté until softened, about 3 minutes. Stir in 1 teaspoon salt, the ginger, garlic powder, curry powder, coriander, lime zest, bay leaves, and miso paste and cook, stirring occasionally, for about 2 minutes, until the spices bloom and become very fragrant.
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Stir in the coconut milk and basil leaves. Reduce the heat to low, cover the skillet, and simmer for 20 minutes.
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To serve, spoon the steamed rice into individual serving bowls (discard the bay leaves) and ladle the hot coconut curry over it. Season to taste with soy sauce at the table.
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