Sticky Rice Cafe in Knoxville is a beloved spot known for its comforting, homestyle Thai and Lao dishes, with sticky rice as the star. This recipe recreates the cafe’s signature sticky rice, a staple that pairs perfectly with their famous papaya salad, grilled meats, and curries. The key to its perfect texture—tender, slightly sweet, and with a satisfying chew—lies in the steaming method, which yields fluffy, separate grains that are ideal for eating with your hands or as a side to any Southeast Asian meal.
Ingredients
- 2 cups (400 g) Thai sticky rice (also called glutinous rice or sweet rice)
- Water, for soaking and steaming
- 1/2 teaspoon salt (optional)
Instructions
- Soak the rice: Place the sticky rice in a large bowl and cover with cold water by about 2 inches (5 cm). Soak for at least 1 hour, or up to 4 hours for best results. The rice will absorb water and become slightly translucent.
- Drain and rinse: Drain the rice in a fine-mesh strainer and rinse under cold running water until the water runs clear. This removes excess starch and prevents clumping.
- Prepare the steamer: Fill a pot or wok with about 2 inches (5 cm) of water and bring to a boil over high heat. If you have a traditional bamboo steamer basket, line it with a clean kitchen towel or cheesecloth. If using a metal steamer, line the basket with parchment paper or a steamer liner that allows steam to circulate.
- Steam the rice: Place the drained rice in the prepared steamer basket in an even layer, about 1 inch (2.5 cm) thick. Set the basket over the boiling water, making sure the water does not touch the rice. Cover with a lid and steam over medium-high heat for 20-25 minutes, or until the rice is tender and translucent. Check the water level occasionally and add more boiling water if needed.
- Rest the rice: Once the rice is cooked, remove the steamer basket from the pot. Let the rice rest, covered, for 5-10 minutes. This allows the grains to firm up slightly and become easier to handle.
- Fluff and serve: Using a wooden spoon or rice paddle, gently fluff the rice. If desired, sprinkle with salt and toss to combine. Serve warm, traditionally in a small basket or on a plate. Sticky rice is meant to be eaten with your hands, forming small balls to scoop up curries or grilled meats.
Tips
- Soaking is essential: Do not skip the soaking step. It allows the rice to hydrate evenly, resulting in a tender, chewy texture. A minimum of 1 hour is okay, but 3-4 hours yields the best results.
- Use the right rice: Thai sticky rice (glutinous rice) is different from regular jasmine or long-grain rice. It is available at Asian grocery stores or online. Do not substitute regular rice; the texture will be completely different.
- Steaming, not boiling: Sticky rice must be steamed, not boiled in water. Boiling will make it mushy and sticky in the wrong way. If you don’t have a steamer basket, you can improvise by placing a colander over a pot of boiling water, making sure the colander doesn’t touch the water.
- Keep it warm: Sticky rice dries out as it cools. Keep it covered with a damp cloth or in a covered container until ready to serve. If it does dry out, sprinkle with a little water and re-steam for a few minutes.
Serving Suggestions
Sticky rice is a versatile side dish that shines alongside many Southeast Asian dishes. Serve it with grilled chicken (gai yang), spicy papaya salad (som tum), larb (a minced meat salad), or any Thai or Lao curry. It’s also delicious with mango and coconut milk for a sweet dessert. In Laos and Northeast Thailand, sticky rice is traditionally eaten with your hands, rolled into small balls and used to scoop up food.
Variations
- Mango Sticky Rice: For a dessert version, serve warm sticky rice with sliced ripe mango and a drizzle of sweet coconut sauce (made with coconut milk, sugar, and a pinch of salt).
- Black Sticky Rice: Use black glutinous rice instead of white for a nuttier flavor and chewier texture. Soak it for at least 4 hours and steam for 30-40 minutes, as it takes longer to cook.
- Coconut Sticky Rice: Replace the soaking water with coconut milk (or add coconut milk to the steaming water) for a richer, slightly sweet rice that pairs beautifully with grilled meats or fruit.
- Herbed Sticky Rice: Add a pandan leaf or a few kaffir lime leaves to the steaming water for a subtle, fragrant aroma.
Storage and Reheating
Store leftover sticky rice in an airtight container in the refrigerator for up to 3 days. To reheat, place the rice in a steamer basket over boiling water for 5-7 minutes, or microwave it in a covered bowl with a damp paper towel for 1-2 minutes. The microwave method is quicker but may make the rice slightly softer. You can also freeze sticky rice for up to 3 months; thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Can I use regular rice for this recipe?
No, regular rice (jasmine, long-grain, etc.) will not work. Sticky rice is a specific type of glutinous rice that becomes sticky and chewy when steamed. Using regular rice will result in a different texture and flavor.
How long should I soak the rice?
Soak for at least 1 hour, but 3-4 hours is ideal. Soaking overnight is also fine. The longer soak helps the rice cook evenly and achieve the perfect chewy texture.
Can I cook sticky rice in a rice cooker?
Yes, you can use a rice cooker designed for sticky rice, or a regular rice cooker with a steaming basket. Follow the manufacturer’s instructions. Soak the rice first, then place it in the rice cooker with the appropriate amount of water (usually about 1:1 ratio of rice to water).
Why is my sticky rice mushy?
Mushy sticky rice is usually caused by too much water or boiling instead of steaming. Make sure you drain the rice well after soaking and steam it over boiling water, not in it. Also, do not stir the rice while it’s steaming, as this can break the grains.
How do I keep sticky rice from drying out?
Keep the cooked rice covered with a clean, damp cloth or in a covered container. If it dries out, sprinkle with a little water and re-steam for a few minutes. Serve it warm for the best texture.
Is sticky rice gluten-free?
Yes, sticky rice is naturally gluten-free. However, be sure to check any sauces or seasonings you serve with it, as some may contain gluten.
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