Thai Black Sticky Rice Dessert (Two Honeymoon Dessert Recipes!) (2024)

FAQs

Is Thai sweet rice the same as sticky rice? ›

Sticky rice, which is also known as "glutinous"* or "sweet" rice, is an essential ingredient in northern and northeastern Thai, as well as Lao, cuisine. It's used in countless sweet and savory applications, for dishes like coconut sticky rice with mango, or to make toasted rice powder for dipping sauces like jaew.

Sticky rice needs to be washed and soaked before cooking. Washing helps to remove excess starch on the outside of the grains of rice. If you don't wash off this excess starch, the exterior of the rice could get gummy and overly sticky.

How to Make Sticky Rice. Soak rice for 15 minutes prior to cooking it for an additional 10 minutes. This rice requires a ratio of 1:1, meaning 1 cup of rice to every cup of 1 cup of water. It's as easy as that!

Also called glutinous rice, it is evident that sticky rice is very high in starch. It is the excess release of starch during steaming that sticky rice gets that glue-like texture to them. Sticky rice health benefits include increased bone density, decreased inflammation, improved heart health, etc.

Although steamed jasmine rice (khao hom mali) forms the backbone of Thai cuisine, it is sticky rice (khao niao) that is seen as the “staff of life” among both Northeastern (Isan) and Northern Thais, thanks to its portability, its ability to fill stomachs for long periods of time, and its suitability to the balmy ...

Next, grab your glutinous or sweet rice. You can't pull this dish off with regular rice, and we generally prefer the long-grain sticky rice varieties for their texture. It's super important to rinse and soak the rice before cooking, or it won't turn out right. Here are a few tips for washing the rice correctly.

If the grains aren't washed before cooking, this residual starch will gelatinize in the hot cooking water and make the cooked grains of rice stick to each other. In some instances, such as sticky rice varieties like glutinous rice and Arborio rice, this can lead to a very gummy texture.

Pre-soaking sticky rice is the most foolproof way to make sticky rice, because you literally can not overcook it (though it is still possible to undercook it). So to be safe, it is recommended, but it is certainly not necessary.

But for my family, there is one dish that steals the show every time: biron baath, sticky rice with ripe bananas or mangoes, served with heated milk.

Grilled meat dishes like Moo Ping (grilled pork) or Gai Yahng (grilled chicken) are served with side dishes and make a great choice for sticky rice. Seafood is another common choice, and crab, prawns, calamari, and scallops are found across Thai cuisine.

Do you eat Thai sticky rice hot or cold? ›

Mango sticky rice is served warm, at room temperature, or chilled, and it is usually eaten with a fork or spoon. It is sometimes eaten with the fingers.

Sticky rice is also known as glutinous rice and is widely popular among many Asian cuisines.

To make sticky rice using regular rice, let the rice soak in water for at least 30 minutes before you cook it, which will help make it stickier in the end. Then, add 2 parts water and 1 part rice to a large pot. Bring the water to a boil and then reduce the heat.

Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked.

If you can't find sticky rice anywhere, try searching for "sweet rice," or "glutinous rice." They are the same thing. Try using another short-grain rice or risotto rice. Both will have a stickier texture once cooked (compared to medium and long-grained rice).

Thai Sticky Rice: Sticky rice is known as Khao Niao in Thai. It can also be labelled "sweet rice" or "glutinous rice". Thai sticky rice is a type of long-grain rice that contains more amylopectin than amylose starch. Coconut Milk: Regular, full-fat, unsweetened coconut milk should be used in this recipe.

Korean sweet rice, or glutinous rice, is a very popular ingredient in Korean cuisine. In Korea, it is called “ chapssal “, which literally means “sticky rice” since it becomes soft and sticky when cooked.