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Now reading Sweet Sticky Rice

Sweet Sticky Rice

Pok Pok serves their ice cream with this rice.

Use This For: Khanom Pang Ai Tiim

Special Equipment

Makes 5 to 6 cups
  • + an inexpensive sticky-rice steamer set (both the woven basket and pot-bellied pot)
  • + cheesecloth or a clean mesh rice-steaming bag

Ingredients

  • 2 1/2 C uncooked Thai sticky rice (also called "glutinous" or "sweet" rice), soaked for 2 hours in enough tepid water to cover
  • 1 C unsweetened coconut cream (preferably boxed)
  • 1/2 C granulated sugar
  • 1 T kosher salt
  • 1 fresh or frozen pandan leaf, tied in a knot

Preparation

NOTE: To make regular sticky rice, follow steps 1 and 2 but cook the rice until it is fully tender and still chewy, about 15 minutes. (Larger batches of sticky rice take about 20 minutes, and the rice bundle should be flipped over halfway through the steaming process.) Transfer the rice to a small cooler or large bowl covered with a plate. Wait about 15 minutes before digging in. The sticky rice will stay warm for an hour or so.

Ingredients
  • 2 1/2 C uncooked Thai sticky rice (also called "glutinous" or "sweet" rice), soaked for 2 hours in enough tepid water to cover
  • 1 C unsweetened coconut cream (preferably boxed)
  • 1/2 C granulated sugar
  • 1 T kosher salt
  • 1 fresh or frozen pandan leaf, tied in a knot
  1. Rinse your rice: pour off the soaking water and put the rice in a fine mesh strainer set inside a large bowl. Fill the bowl with enough cool tap water to cover the rice by an inch or two. Use your hand to gently stir the rice, then lift the strainer from the bowl. The water in the bowl will be cloudy from the rice starch. Empty the water, set the strainer in the bowl again, and repeat the process until the water is, more or less, clear. You’ll probably have to change the water two or three times. Drain the rice.

  2. Pour enough water into the sticky-rice steamer pot to reach a depth of about 2 inches. Bring it to a boil over high heat. Either add the rice to the mesh bag and put the bag in the basket or line the woven steamer basket with two layers of damp cheesecloth and dump the rice onto the cheesecloth. Fold the bag or cheesecloth so it covers the rice; pat the bundle so the rice is in a more or less even layer; and cover with a pot lid or clean, damp kitchen cloth, tucking it around the bundle. Decrease the heat slightly to maintain a steady but not furious boil and set the basket into the pot. Cook until the rice is fully tender but slightly underdone, about 12 minutes. Remove from heat.

  3. Meanwhile, combine the coconut cream, sugar, and salt in a medium pot. Add the pandan leaf, set the pot over high heat, and bring the mixture to a simmer (don’t let it boil). Cook, stirring, just until the sugar has fully dissolved, about a minute. Turn off the heat, cover the pot, and let the mixture sit to infuse it with the flavor of pandan, about 5 minutes. Remove and discard the pandan leaf. Let this cream mixture cool just until it’s warm but no longer hot.

  4. Add the cooked sticky rice to the pot and gently stir and fold it until it’s evenly coated in the cream mixture. Cover the pot and let it sit for 10 minutes. The rice will get more tender and absorb the coconut mixture.

  5. The sticky-rice mixture keeps covered in the fridge for up to a day. To reheat it, cover with plastic wrap and microwave on low just until the rice is warm (but not hot) through, then serve right away.