Steamed Sticky Rice Recipe

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Steamed Sticky Rice
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Ingredients:

  • 4 cups raw thai sticky rice * (26 oz)

Directions:

  1. Cover rice with 2 to 3 inches cold water in a large bowl and soak at room temperature at least 3 hours.
  2. Drain rice and put in a steamer basket (see cooks' note, below) lined with cheesecloth. Steam rice, covered with lid, over boiling water until shiny and tender, about 20 minutes. Remove from heat and let stand, covered, 5 minutes. Serve hot, warm, or at room temperature.
  3. Cooks' notes: • Rice can be soaked up to 12 hours. • Thai cooks use a large conical steamer basket for steaming the rice, but we found that a footed colander or the steamer insert of a pasta pot also works well. * Available at Southeast Asian markets and Temple of Thai (877-811-8773; ).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 437.71 Kcal (1833 kJ)
Calories from fat 10.65 Kcal
% Daily Value*
Total Fat 1.18g 2%
Total Carbs 97.01g 32%
Sugars 7.1g 28%
Dietary Fiber 3.55g 14%
Protein 8.28g 17%
Amount Per 100 g
Calories 370 Kcal (1549 kJ)
Calories from fat 9 Kcal
% Daily Value*
Total Fat 1g 2%
Total Carbs 82g 32%
Sugars 6g 28%
Dietary Fiber 3g 14%
Protein 7g 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.1
    Points
  • 11
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • good source of fiber

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