Ingredients for Thai Sticky Rice With Nam Pla And Coconut Milk
- Sticky Rice
- 1/2 cup full-fat coconut milk
- 1-2 tablespoons nam pla (fish sauce)
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How to Make Thai Sticky Rice With Nam Pla And Coconut Milk
- Rinse 1 cup of glutinous rice (sticky rice) thoroughly under cold water until the water runs clear.
- Soak the rinsed rice in 1 1/2 cups of water for at least 1 hour, or up to 24 hours, in a bowl. This step is crucial for achieving perfectly sticky rice.
- Drain the soaked rice completely. Wrap tightly in a clean cheesecloth or a thin kitchen towel.
- Place the wrapped rice in a steamer basket set over a pot of boiling water. Ensure the water level is below the steamer basket.
- Steam for approximately 30 minutes, or until the rice is tender and cooked through. Check for doneness by gently pressing a grain; it should be soft and sticky.
- In a medium bowl, gently toss the cooked sticky rice with 1/2 cup of full-fat coconut milk and 1-2 tablespoons of nam pla (fish sauce). Adjust the amount of nam pla to your taste preference. You can also add a pinch of sugar if desired.
- Rewrap the rice in the cheesecloth or towel. Return it to the steamer and steam for another 5 minutes to allow the flavors to meld and the rice to become even more luscious.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
18g
Fat
58g
Carbs
14g
