Sticky rice is my favourite rice dish to order when we go out for Thai food. I love the chewy texture and the slightly sweet flavour – which makes it the perfect side dish to compliment hotter, saucier curries. When it’s perfectly sticky, you should be able to manipulate the rice into a chunk and dip it in a sauce. The rice should absorb sauce, whilst holding its shape. Using a rice cooker is the absolute simplest way to get Thai sticky rice spot on, without having to soak it beforehand. I’ve must have used it 100+ times, with the rice turning our perfectly every single time.
📋 Ingredients
Thai Sticky Rice – You can usually find this in any larger supermarket Water – We’re using an equal amount of cold water for this recipe. I place the plate on top of the bowl, then flip both over. So long as you don’t squash the rice down too hard in the bowl, the rice should come out with a gentle tap from your hand. It’s so versatile and pairs amazingly with so many dishes! If you don’t want to shape the rice, you can spoon it out into lovely clumps. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
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