At a recent taste of the city event, I was treated to so a style of food that I’ve been neglecting for quite some time…Thai food. I know a lot of you are banging your heads against a wall, but it’s true, I’ve been sleeping on the cuisine for years.
The rice dish I enjoyed was sticky rice with green onions, mushrooms, chili and pork.
I don’t think I ate anything else that day.
Being someone who loves to get into the kitchen himself, I had to recreate this dish at home.
The vegetables and pork are pretty self-explanatory, but what about the sticky rice?
It’s important to point out that sticky rice IS a different type of grain.
To recreate at home you’ll want to use long grain Thai sticky rice.
From the very beginning, you are going to cook this rice different from how you were taught.
This rice is steamed instead of boiled, but before steaming it, it requires you soak it.
Soaking it for a minimum of 2 hours, but no more than 4 ensures that the rice will absorb enough water to cook properly when steamed.
The stickiness comes from the specific starches in this grain of rice that are released when steamed.
If you’re like me, you’re probably lacking in the steamer department, let alone a rice cooker.
No need to worry as there are a couple work arounds.
If you have a splatter screen, you can place the rice on it over a pot of simmering water and covered with a bowl.
If you don’t have a strainer either, you can grab some tinfoil and wrap it around the pot.
Poke some holes in it and bring the water to a boil, then a simmer and place the rice on top of the foil to be steamed.
If you’re short on the splatter screen and the foil, use a strainer.
Same methods as splatter screen and foil.
There you have it, some quick easy tips on how to make some Thai sticky rice at home with or without some of the fancy equipment.
Try it out today and impress that someone special or your own appetite.