We recently had a chance to eat at a Thai restaurant for the first time
and really loved the sweet/sticky rice. I've tried to read up as
much as I can on cooking it, but there seem to be quite varied
approaches (soak it, don't soak it, steam it, don't steam it, etc.,
etc.)

I've got the sweet rice. As of now, don't have a rice cooker or
bamboo steamer or anything of that nature-- but could certainly pick
one up if it would make a big difference. In any case, does someone
have suggestions on how to cook the rice-- either with a basic
pan/stovetop setup, or else with a rice cooker or steamer?

Thanks!

sffleague wrote:
> We recently had a chance to eat at a Thai restaurant for the first
time
> and really loved the sweet/sticky rice. I've tried to read up as
> much as I can on cooking it, but there seem to be quite varied
> approaches (soak it, don't soak it, steam it, don't steam it, etc.,
> etc.)
>
> I've got the sweet rice. As of now, don't have a rice cooker or
> bamboo steamer or anything of that nature-- but could certainly pick
> one up if it would make a big difference. In any case, does someone
> have suggestions on how to cook the rice-- either with a basic
> pan/stovetop setup, or else with a rice cooker or steamer?
>
> Thanks!
>
>

i do it this way:
http://importfood.com/stickyrice.html

soak it and steam it.

-goro-

On 17 Feb 2005 06:52:25 -0800, "sffleague" >
wrote:

>We recently had a chance to eat at a Thai restaurant for the first time
>and really loved the sweet/sticky rice. I've tried to read up as
>much as I can on cooking it, but there seem to be quite varied
>approaches (soak it, don't soak it, steam it, don't steam it, etc.,
>etc.)
>
>I've got the sweet rice. As of now, don't have a rice cooker or
>bamboo steamer or anything of that nature-- but could certainly pick
>one up if it would make a big difference. In any case, does someone
>have suggestions on how to cook the rice-- either with a basic
>pan/stovetop setup, or else with a rice cooker or steamer?
>
>Thanks!
>



Go he
http://www.thaifoodandtravel.com/recipes/bstickr.html

Black or white sticky rice is prepared in the same way. Kasma
Loha-unchit has written some excellent cookbooks for Thai food and she
is considered an excellent resource. I was fortunate to take a cooking
course from her and her methods are tried and true.

Good luck
Ginny

sffleague wrote:
> We recently had a chance to eat at a Thai restaurant for
> the first time and really loved the sweet/sticky rice.
> I've tried to read up as much as I can on cooking it, but
> there seem to be quite varied approaches (soak it, don't
> soak it, steam it, don't steam it, etc., etc.)
>
> I've got the sweet rice. As of now, don't have a rice
> cooker or bamboo steamer or anything of that nature-- but
> could certainly pick one up if it would make a big
> difference. In any case, does someone have suggestions
> on how to cook the rice-- either with a basic
> pan/stovetop setup, or else with a rice cooker or
> steamer?
>
> Thanks!
>
>

Here's out favorite verion.

* Exported from Mastercook *

Sticky Rice And Mango (Khao Nieow Ma Muang)

Recipe By : P. Romfh
Serving Size : 6 Preparation Time :0:00
Categories : Thai

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups raw sticky rice
(sweet or glutinous rice)
Use Thai sticky rice if possible
3/4 cup very thick coconut milk for
mixing with rice
(do not shake the coconut milk
can before opening. Spoon out only
the thick part that's usually on top)
1/4 cup sugar
3/4 cup very thick coconut milk for
topping the rice
(freeze the rest of the coconut
milk for other use later)
1/8 teaspoon salt for the topping
1/2 tablespoon salt for mixing with rice
1/4 teaspoon rice flour
6 medium mangoes -- peeled and sliced

Wash and rinse the sticky rice well. Add enough water to the rice so
until the water is about 1/4" above the rice surface. Cook rice in an
automatic rice cooker or in a bowl in a steamer. Do not open the rice
until fully cooked (about 20-25 mins).
Heat, on low, 3/4 cup of coconut milk in a small saucepan. Add sugar
and 1/2 tbsp salt to the coconut milk and cook until dissolved. Remove
from heat and pour into cooked rice. Stir to mix well and set aside to
let stand for about 15 mins.
Heat the rest of coconut milk and add salt.
Stir until the salt is dissolved.
This makes the topping sauce.

To serve, place sliced mangoes on a side of a serving disk. Spoon some
seasoned sticky rice on the other side. Top the rice with 1 or 2 tsp
of coconut sauce and serve.

- - - - - - - - - - - - - - - - - -




--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at hal dash pc dot org

"Pete Romfh" > wrote in message
...

> Here's out favorite verion.
>
>Sticky Rice And Mango (Khao Nieow Ma Muang)

Thank you for posting this -- I *loved* mango with sticky rice we had
in Bangkok last year and was planning to hunt down a recipe for it.
-j

Pete posted:

> Sticky Rice And Mango (Khao Nieow Ma Muang)
<recipe saved and snipped>

THANK YOU! I had this at a restaurant a few months ago, meant to look up
the recipe, then forgot about it. This is everything I want in a Thai
dessert.

Bob