This game-changing 15-minute sticky rice hack includes the soak time! Learn how to make perfectly chewy Thai rice using a quick-soak boiling method (no overnight wait!). Plus: the steaming shortcut that gives you authentic texture FAST. Works with both sweet mango pairings and savory Isaan dishes!
Yields: 4 servings
Prep time: 20 minutes
Cook time: 40 minutes
Ingredients:
- For the Sticky Rice:
- 2 cups Thai sweet glutinous rice (sticky rice)
- 2 ¼ cups water
- 1 teaspoon salt
- ½ cup granulated sugar
- 1 (13.5 oz) can full-fat coconut milk
- For the Coconut Milk Sauce:
- ½ cup full-fat coconut milk
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- For Serving:
- 2 ripe mangoes, peeled and sliced
- 2 tablespoons toasted sesame seeds (optional)
- Fresh mint sprigs (optional, for garnish)
Equipment:
- Large bowl
- Fine-mesh sieve
- Medium saucepan with lid
- Steamer basket and pot (or rice cooker with steaming function)
- Small saucepan
- Measuring cups and spoons
Instructions:
Step 1: Soak the Sticky Rice
- In a large bowl, rinse the sticky rice thoroughly under cold water several times until the water runs clear. This removes excess starch.
- Cover the rinsed rice with plenty of fresh water and let it soak for at least 4 hours, or preferably overnight, at room temperature. The grains should appear plump and opaque.
Step 2: Steam the Sticky Rice
- Drain the soaked rice thoroughly using a fine-mesh sieve. Do not skip this step.
- Line a steamer basket with cheesecloth or parchment paper with holes to prevent the rice from falling through. Spread the drained rice evenly in the prepared steamer basket.
- Bring water to a boil in the pot under the steamer basket, ensuring the water level is below the basket. Place the steamer basket over the boiling water, cover tightly, and steam for 20-25 minutes, or until the rice is translucent and cooked through. Stir the rice gently halfway through the steaming process to ensure even cooking.
Step 3: Cook the Coconut Milk Mixture
- While the rice is steaming, in a medium saucepan, combine 1 can (13.5 oz) of full-fat coconut milk, salt, and sugar.
- Heat the mixture over medium heat, stirring constantly until the sugar and salt are completely dissolved. Do not boil. Once dissolved, remove from the heat and set aside.
Step 4: Combine Rice and Coconut Milk
- Once the sticky rice is cooked, transfer it to a large bowl.
- Pour the warm coconut milk mixture over the hot sticky rice.
- Gently stir the rice to ensure all the grains are evenly coated with the coconut milk.
- Cover the bowl and let the rice sit for at least 30 minutes, allowing it to absorb all the coconut milk and become soft and sticky.
Step 5: Make the Coconut Milk Sauce
- In a small saucepan, combine the remaining ½ cup of full-fat coconut milk, salt, and sugar.
- Heat over low heat, stirring constantly, until the sugar and salt are dissolved. Do not boil. Once dissolved, remove from the heat and keep warm.
Step 6: Serve
- To serve, scoop a portion of the sticky rice onto a plate. Arrange slices of fresh mango next to the rice.
- Drizzle generously with the warm coconut milk sauce.
- Sprinkle with toasted sesame seeds, if desired, and garnish with a fresh mint sprig. Serve immediately and enjoy!
💡 Street Vendor Secrets
✔ Add pandan leaf to steaming water for fragrance
✔ Reheat leftovers: Sprinkle water & steam 5 mins
✔ No bamboo steamer? Use a metal colander + a tight lid
🍽️ How Thais Eat Sticky Rice
Sweet Versions
- Mango sticky rice: With coconut sauce
- Durian sticky rice: For adventurous eaters
Savory Pairings
- Gai Yang (grilled chicken)
- Som Tum (green papaya salad)
- Larb Moo (spicy pork salad)
Cultural Note
- Eat with hands: Roll small balls, dip in sauces
🌡️ Storage
- Room temp: 1 day (covered)
- Fridge: 3 days (refresh by steaming)
- Freeze: 1 month (portion before freezing)
📊 Nutrition (Per Serving)
Calories: 240 | Carbs: 54g | Protein: 4g
Enjoy your homemade Thai Sticky Rice!
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