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steaming Thai
Sticky Rice Recipe-1449

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Also known as "glutinous rice," this gets its name from its high proportion of starch. It is used to make a popular Thai dessert.

Yield: Makes 4-6 servings
Prep time:  15 Mins
Cooking time:  20–25 Mins


  • 1 cup glutinous rice (available from Asian grocers)

  • ¾ cup well-shaken, canned coconut milk

  • 2 tbsp crushed palm sugar or light brown sugar
  • 2 ripe mangoes, peeled, pitted, and diced or sliced
  • 1 ripe papaya, peeled, seeded and sliced
  • Banana leaves, to serve
  • Juice of 2 limes

Special Equipment:

  • Steamer


1. Put the rice in a bowl and add enough cold water to cover by 2in (5cm). Let soak for 8 hours.

2. Drain the rice in a colander. Line the top part of a steamer with soaked, drained banana leaves, or moistened, squeezed-dry cheesecloth. Add the rice and spread in a thin layer. Add water to the bottom part of the steamer, and bring to a boil over high heat. Reduce the heat to medium.

3. Steam over steadily boiling water for 20-25 minutes, until the rice is tender. Heat the coconut milk and sugar in a saucepan until the sugar dissolves, then mix into the rice. Cover and leave for 15 minutes.

4. Place a scoop of rice on a banana leaf, with the fruit on the side. Drizzle with the lime juice and serve warm.


Banana leaves

These can be bought in Asian stores and should be softened before use by soaking briefly in warm water.

© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 6 servings, but does not include banana leaves to serve.


Nutritional Information

Nutrients per serving (% daily value)

252kcal (13%)
31mg (3%)
51mg (85%)
54mcg RAE (2%)
0mg (0%)
10mg (0%)
5g (27%)
6g (10%)
2mg (9%)

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