Sticky Rice Greenacres is a fragrant, coconut-infused take on Thai sticky rice, named for the lush, green herbs that are blended into the cooking liquid. It’s a versatile side dish that pairs beautifully with grilled meats, spicy curries, or simply fresh mango. The rice comes out perfectly tender, with a subtle sweetness and a beautiful pale green hue, making it a standout addition to any meal.
Ingredients
- 2 cups (400 g) Thai glutinous (sticky) rice
- 1 ½ cups (355 ml) water, for soaking and steaming
- 1 ½ cups (355 ml) full-fat coconut milk
- ½ cup (120 ml) water, for the coconut sauce
- ¼ cup (50 g) granulated sugar
- 1 teaspoon (5 g) salt
- 1 cup (30 g) fresh cilantro (leaves and tender stems), packed
- 1 cup (30 g) fresh basil leaves (Thai basil if available, otherwise sweet basil)
- 2 green onions, chopped
- 1 clove garlic, minced
- 1 tablespoon (15 ml) fresh lime juice
- Optional: 1 small green chili, seeded (for heat)
Instructions
- Soak the rice: Place the sticky rice in a large bowl and cover with cold water by about 2 inches. Soak for at least 2 hours, or up to 4 hours. Drain well.
- Make the herb puree: While the rice soaks, combine the cilantro, basil, green onions, garlic, and optional chili in a blender. Add ¼ cup (60 ml) of the coconut milk and blend until smooth. Set aside.
- Steam the rice: Set up a steamer basket lined with cheesecloth or a clean kitchen towel over a pot of simmering water (the water should not touch the cloth). Add the soaked rice, spread evenly, and cover with a lid. Steam for 25–30 minutes, or until the rice is tender and translucent. Check the water level occasionally and add more boiling water if needed.
- Make the coconut sauce: While the rice steams, combine the remaining coconut milk, ½ cup (120 ml) water, sugar, and salt in a small saucepan. Warm over medium heat, stirring, until the sugar and salt dissolve. Do not boil. Remove from heat and stir in the herb puree and lime juice.
- Combine: Transfer the steamed rice to a large bowl. Pour the warm coconut-herb sauce over the rice and stir gently with a spatula until every grain is coated. Let sit for 10 minutes, stirring occasionally, so the rice absorbs the sauce.
- Serve: Fluff the rice with a fork and serve warm. If desired, garnish with extra cilantro leaves.
Tips
- Soaking is non-negotiable: Thai sticky rice must be soaked to soften the grain; skipping this will result in hard, chewy rice. If you’re short on time, soak in hot water for 1 hour instead of cold water for 2.
- Use the right rice: Look for “Thai glutinous rice� or “sweet rice� (often labeled as such in Asian markets). Regular jasmine rice will not work—it will become mushy.
- Adjust sweetness: The sauce is sweet, but you can reduce the sugar to 3 tablespoons (37 g) for a less dessert-like version. Taste before adding all the sugar.
- Herb substitutions: If you don’t have basil, use more cilantro and add a handful of fresh mint. The flavor will be slightly different but still fresh and vibrant.
Serving Suggestions
Serve this sticky rice alongside grilled chicken skewers, Thai green curry, or a simple stir-fried vegetable dish. It also works well as a base for mango sticky rice—just omit the herbs and use plain coconut sauce. For a complete meal, pair with a crisp cucumber salad to balance the richness.
Variations
- Pandan Sticky Rice: Replace the herbs with 2-3 drops of pandan extract (or 1 pandan leaf tied in a knot) added to the coconut sauce. This gives a classic, fragrant green rice without the herbal taste.
- Savory Green Curry Rice: Stir 2 tablespoons (30 g) of green curry paste into the coconut sauce for a spicy, savory version. Reduce sugar to 2 tablespoons (25 g).
- Mango Sticky Rice: Skip the herbs entirely. Use plain coconut sauce and serve with sliced ripe mango and a sprinkle of toasted sesame seeds.
Storage and Reheating
Store leftover sticky rice in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle with a little water and microwave in 30-second bursts, stirring between, until hot. Alternatively, steam over simmering water for 5-7 minutes. The rice will lose some of its initial softness after refrigeration, but it will still be delicious.
Frequently Asked Questions
Can I use regular rice instead of sticky rice? No, regular rice (like jasmine or long-grain) lacks the high amylopectin content that gives sticky rice its characteristic chewy-tender texture. Using regular rice will result in a different dish, not sticky rice.
Do I have to soak the rice for 2 hours? Yes, soaking is essential for even cooking. If you skip it, the rice will be hard in the center. If you’re in a hurry, soak in hot water for 1 hour, but the texture will be slightly less ideal.
Can I make this in a rice cooker? Yes, after soaking, you can cook the rice in a rice cooker with the coconut-herb sauce (omit the extra water). Use the “sweet rice� setting if your cooker has one. The texture may be slightly softer than steamed.
Why is my rice too sticky or mushy? Too much water is the usual culprit. For steaming, the rice should only be exposed to steam, not boiling water. When combining with the sauce, don’t add more than the recipe calls for—the rice should absorb it all within 10 minutes.
Can I freeze sticky rice? Yes, freeze in a sealed bag for up to 1 month. Thaw overnight in the refrigerator, then reheat by steaming or microwaving with a damp paper towel.
What if I don’t have a steamer? You can use a colander set over a pot of simmering water, as long as it’s heatproof and the bottom doesn’t touch the water. Alternatively, cook the soaked rice in a microwave-safe bowl with ½ cup (120 ml) water, covered, for 5 minutes on high, then stir and cook another 5 minutes.
Related
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- Tabbouleh Pasta Salad: Fresh Herb Recipe
- Steaming Effect on Nutritional Value of Food
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