Aromatic Sticky Rice

Aromatic Sticky Rice created by Sackville

I made this in a cooking class at Leith's in London. It's a very simple rice that always turns out like the rice served in Thai restaurants in London.

Ready In:
20mins
Serves:
Units:

ingredients

  • 225 g thai jasmine rice
  • 425 ml water
  • 1 stalk lemongrass, bruised
  • 1 whole red chile
  • 2 12 cm fresh gingerroot, peeled and bruised
  • 1 clove garlic, peeled

directions

  • Put all the ingredients into a large saucepan and let stand for five minutes.
  • Cover the pan and bring to a boil, then reduce the heat and cook over a low heat for 10 minutes until the water is absorbed.
  • Remove the pan from the heat and allow to stand covered for five further minutes.
  • Remove the flavourings, if wished, and pile into a serving dish.
  • Serve immediately, while very hot.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Sackville
Contributor
@Sackville
Contributor
"I made this in a cooking class at Leith's in London. It's a very simple rice that always turns out like the rice served in Thai restaurants in London."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Elisa72
    Easy and delicious! Nice sticky texture. I was concerned that, because of the ratio of flavorings to rice, the flavor would be too strong, but it was just right. I used a mix of white and brown rice and the family could barely tell that there was brown rice in it (they're slowly coming around to the taste and texture of brown rice :))
  2. forthefunofit
    Thanks!
  3. Dories Lori
    Well, I've never been to London, and the Thai restaurants around Boston seem to serve plain Jasmine rice, but I love the idea of seasoning the rice! I use brown jasmine rice, and it did pick up the flavors from the aromatics. I will certainly be doing more of this in the future. I didn't give rating stars because I haven't yet figured out how to cook my rice very well, and I don't like the flavor as much as the white - but that's what our family eats. I also suspect white rice will pick up the flavors even more strongly:-). One thing - I am pretty sure sticky rice and jasmine rice are 2 different rice varieties altogether, and I was not sure which the cooking directions are for. So, anyway, Sackville, thanks for the super-easy idea for flavoring rick!
  4. BonnieZ
    This is one of those recipes that you slap yourself on the forehead and say why didn't I think of that. DH thought he was being served good old boring white rice and got an ever so pleasant surprise with the wonderful flavor of this rice. We especially appreciated the healthy preparation without any any added fats. I served it with Latchys Peppered Prawn and Leeks #71945 and it worked beautifully. Thank you Sackville Girl for sharing this simple and delicious recipe.
  5. Christy
    Very easy and delicious! Had to skip the lemongrass though. My inlaws live in Thailand...guess I'll have to have them Fedx me some!
Advertisement

Find More Recipes