Thai Sticky Rice with Nam Pla and Coconut Milk
Indulge in the sweet-savory harmony of Thai Sticky Rice with Nam Pla and Coconut Milk, an irresistible dessert or snack that captures the essence of Thai cuisine. This recipe combines tender, translucent glutinous rice, steamed to perfection, with a rich coconut sauce infused with the deep umami of nam pla (fish sauce) and a touch of sweetness from sugar. Topped with toasted sesame seeds for added texture and served alongside fresh mango slices for a fruity contrast, this dish is a showcase of balanced flavors and comforting textures. Perfect for a tropical treat or unique dessert, this Thai sticky rice pairs traditional cooking techniques with vibrant ingredients for a truly authentic culinary experience. Ready in under an hour, it’s a must-try recipe for those craving a taste of Thailand at home!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups glutinous (sticky) rice
- 1 can (13.5 oz) coconut milk
- 3 tablespoons sugar
- 2 teaspoons nam pla (fish sauce)
- 3 cups water
- 1 tablespoon toasted sesame seeds (optional, for garnish)
- 1 large fresh mango or other fruit (optional, for serving)
Instructions
Rinse the sticky rice under cold water until the water runs clear to remove excess starch. Soak the rice in water for 4–6 hours or overnight for the best results.
After soaking, drain the rice and prepare a steamer. Line a steamer basket with cheesecloth or use a purpose-made sticky rice steaming basket. Place the drained rice in the steamer.
Steam the rice over simmering water for 25–30 minutes or until the grains are tender and translucent. Adjust cooking time as necessary depending on the rice's texture.
While the rice is steaming, prepare the coconut sauce. In a small saucepan, combine the coconut milk, sugar, and fish sauce over medium-low heat. Stir until the sugar is dissolved and the sauce is warmed through, about 3–5 minutes. Do not let the mixture boil.
Once the rice is cooked, transfer it to a mixing bowl. Gradually pour half of the warm coconut sauce over the rice, gently folding it in to allow the rice to absorb the liquid fully. Cover the bowl and let it rest for 10–15 minutes to absorb the flavors.
To serve, scoop portions of the sticky rice onto plates. Drizzle the remaining coconut sauce over the top. Garnish with toasted sesame seeds and serve with fresh mango slices or other fruit, if desired.
Enjoy the delightful balance of salty, sweet, and creamy flavors in this Thai-inspired dish!
Nutrition Facts
Calories |
839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1024 mg | 45% | |
| Total Carbohydrate | 187.0 g | 68% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 92.0 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 753 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
