21 Apr 2013

Thai Sticky Rice

Moving away from my usual Italian recipes and cake recipes, I thought I’d post something different this week. I have never really cooked much of Thai food, though I do love eating it. Coconut milk is a big component of Thai cuisine and I just love the way it lends itself to both sweet and savoury dishes, giving them a rich creaminess and at the same time not losing the coconut-y flavour.

This recipe is a very basic Thai Coconut Sticky Rice, which you can use as a base and add stir fried veggies, shrimp, chicken etc.

Or eat it as it is; it is fragrant with the aromas of coconut and ginger and absolutely delicious. The beautiful Thai red chilli gives it a slightly fiery hit and also adds a colour element to an otherwise plain looking dish.

This recipe makes 2 servings, as a main dish.

You’ll need:
  • 100g Thai Jasmine Rice (or Basmati Rice)
  • 100ml Coconut Milk
  • 100ml Water
  • 2 cloves of Garlic, minced
  • 5g of Ginger, minced
  • 1 medium Onion, chopped fine
  • 1 small Thai Red Chilli, deseeded and sliced
  • 1tbsp Vegetable Oil
  • Salt to taste
How to:
  • Wash and drain the rice. Set aside.
  • Put a saucepan on medium heat. Add oil and fry the garlic, ginger and onion, till softened.
  • Add the chilli slices and fry some more.

  • Add the coconut milk and water. Bring it just to boil.

  • Add the rice and stir in the salt. Check the seasoning.
  • Cover and lower the heat. Let the rice cook completely till the liquid is absorbed.
  • Remove from heat and let it rest for 5 minutes, covered.
  • Serve hot, with a side of stir fried veggies or a Thai curry.
  • If adding any meat or shrimp to the rice, cook it separately and mix with the cooked rice before serving. 

No comments:

Post a Comment