So, remember my post on cutting down on carbs? Well, with that in mind, we decided to make some thai sticky rice :). I told you I wasn’t completely cutting them out!
We received a package from one of Cliff’s friends a few days ago who is from Thailand. She sent us a bag of sticky rice, the cooker you need, and a rice paddle! It was an incredibly thoughtful gift. I guess she could sense our desperation for sticky rice since being back in the states.
We looked for Thai sticky rice at Whole Foods but couldn’t find any. I’m sure you can find some in an Asian grocery store. You can definitely buy it online.
First, we soaked the rice overnight. The recipe we have says to either soak overnight or for at least 3 hours.
Here is the recipe we used for the sticky rice:
Sweet Sticky Rice
- 1 cup sticky rice, soaked
- 2 1/2 cups of light coconut milk. The actual recipe calls for coconut cream but we only had milk…
- 3 tbsp of sugar
- 1/2 tsp of salt
For sticky rice, you don’t boil it you actually steam it in a special steamer. It’s kind of like a basket placed on top of a pot.
We waited until the water started to boil then added the rice to the basket, covered, and let it steam for 20 minutes. While the rice was cooking we started on the sweet sauce.
We cooked the coconut milk and salt for about 5 minutes on low heat. Then, we added the sugar and cooked until it dissolved. We reserved about 1/4 cup of the sauce for a topping.
Once the rice was done, we added it to the sauce and mixed together.
The rice looked perfect! It’s pretty cool, right after steaming it’s sticky! I didn’t know if maybe it became stickier once the sauce was added, but it’s already sticky.
Our mango wasn’t quite ripe so we tried this with banana which was definitely delicious! We cut up a little banana and added the remaining sauce on top.
I can’t wait to try this with mango! Makes me miss Thailand…