Best Thai Sticky Rice With Nam Pla And Coconut Milk Recipes

SWEET COCONUT STICKY RICE

Steps:

• Don't skip this step! Soaking the rice will allow the grain to swell slightly and is key to creating authentic sticky rice.
• To do this, simply add your rice to a large bowl and submerge with water for 4-5 hours, or overnight. In a pinch, you could try to soak for two hours - but I definitely wouldn't go below that.
• Once soaked, drain and rinse thoroughly. The soaking water can be used to water plants.
• Depending on the size of your cooking pot, you need to add enough rice to come to around 2 inches below where the bamboo steamer basket is. I used three cups of water.
• Then line the steamer basket with either a cheesecloth or banana leaf and place the rice on top of it.
• Place a lid over the pot and steam for around 20 minutes, until soft but with a slight 'bite.' See the video and photo's for more guidance. Once ready, remove from the steamer and set aside in a bowl.
• In a small saucepan, combine the coconut milk, cane sugar, salt, and pandan leaves (or lime leaves) and heat on low for a few minutes. Then pour half of the liquid in with the rice and mix well.
• Place the sauce back over the heat. Meanwhile, in a small bowl, combine the starch and water and mix well, making sure it's lump-free.
• Add the starch mixture to the remaining milk and continue heating on low until the sauce thickens. Then you're ready to serve (read the post for serving options).
• Keep any leftover coconut sticky rice in an airtight container in the fridge for up to three days. To reheat, you can re-steam or microwave, until warmed.

STICKY RICE WITH COCONUT MILK AND MANGO

Steps:

• Rinse sweet rice until water runs clear. Soak rice in warm water, 2 to 4 hours. Drain.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Line the steamer with cheese cloth and spoon rice into cheese cloth; steam until thoroughly cooked, about 20 minutes. Remove steamer from heat and transfer rice to a bowl.
• Mix coconut milk, sugar, and salt together in a saucepan; bring to a simmer. Pour 3/4 of the coconut milk mixture over rice; cover bowl and let sit for 5 minutes.
• Pour remaining coconut milk mixture over rice and top with mango slices.

THAI STICKY RICE WITH NAM PLA AND COCONUT MILK

Steps:

• Rinse rice. Soak it in water to cover for at least 1 hr and up to 24.
• Drain, then wrap in cheesecloth. Put in a steamer above boiling water. Steam for about 30 minutes until tender.
• Toss cooked rice with coconut milk and nam pla. Rewrap and steam (or microwave) for 5 more minutes to reheat.

THAI COCONUT-MANGO STICKY RICE

Steps:

• Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.
• It should be fairly dry when you finish cooking it, without any liquid visible in the pot.
• Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
• Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.
• Presentation: Arrange the cooked coconut rice in a bowl or plate with the mango slices in some kind of pretty formation and dribble a bit of the sauce over the whole thing.