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You are here: Home / Thailand / Authentic Thai Recipes: Easy Sticky Rice

Authentic Thai Recipes: Easy Sticky Rice

August 31, 2012 By Laura Dal Farra Leave a Comment

thai-sticky-rice
Source: EatInAsia.com

 

Craving the Kao Niaow a.k.a. sticky rice you relished in Thailand? Perhaps you’ve never tried it but know as the cold weather approaches you’ll be driven by food lust for the rich, starchy and addictive?

Kao Niaw / sticky rice is a staple in Thailand, particularly in the North Eastern region of Isaan. While living in Buriram, I enjoyed it often. Traditionally, Thai sticky rice is steamed in a cone-shaped woven bamboo basket and an aluminum pot (specifically made for preparing the rice).  The consistency is dense; the rice is meant to be eaten with your hands and, as I was told in Thailand,  it’s perfect for labourers. Sticky rice can be eaten in the fields and on job sites where utensils may not be found and are cumbersome to bring. Muay thai fighters in Buriram often told  me it makes you strong. Sticky rice digests slowly, leaving you with a consistent amount of energy. You can eat a little and it’ll last for a long time. This also makes it economically viable for those with limited financial resources. The dense, rich flavour of the rice is something that I’ve missed.

I was thrilled to receive the following simple sticky recipe courtesy of MBSB community member Poj. Thanks Poj!

Note: Sticky rice, when sold in packages is often labeled as glutinous or sweet rice. If you’re unable to find it in your local general supermarket, try visiting an Asian food store. There are a number of different varieties of sticky rice, including different colours and grain lengths.

 

Poj’s Easy and Authentic Thai Sticky Rice Recipe

1. Soak the short grained sticky rice for 24 hours.

2. Place in rice cooker. Water level must be level with the rice; neither higher, nor lower.

3. Start cooker as normal.

4. Done.

(It’s best to not keep the rice in the cooker long after it is ready. It will go hard, in a bad way.)

Enjoy!

 

thai-sticky-rice-raw
What to look for when grocery shopping.

 

Filed Under: Thailand Tagged With: Dining

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About Laura Dal Farra

After a six month adventure training Muay Thai in Thailand in 2007, Laura Dal Farra returned to her native Canada, sold most of what she owned, and boarded a plane set for Bangkok alone. She spent the next 3.5 years training in traditional Muay Thai gyms, pushing her limits, and embracing the unknown. Realizing little was being written on the subject, she began to blog about it. Laura Dal Farra is the founder of Milk.Blitz.Street.Bomb.

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