Name: Twice-steamed sticky rice with chicken curry
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Cuisine: Asian
Ingredients: 1 cup coconut milk; ¼ teaspoon sugar; 1 tablespoon plus 1 teaspoon nam pla (Thai fish sauce); Banana leaves; 1 recipe Curried Sautéed Chicken Chunks with Coconut Milk; 2 cups sticky (or glutinous) rice, soaked in water to cover for at least 1 hour or, preferably, overnight

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Here, we make sticky rice packages using banana leaves—you can buy them, frozen, at most Asian markets—and a spicy chicken curry; then we steam the packages. You can use many other moist fillings in a sticky rice package, including most braised or stir-fried meats. Prepare the chicken while the rice soaks or cooks.

Ingredients

2 cups sticky (or glutinous) rice, soaked in water to cover for at least 1 hour or, preferably, overnight
1 tablespoon plus 1

Method

Drain the soaked rice and wrap it loosely in a piece of cheesecloth; there’s no need to tie the cheesecloth closed. Place the cheesecloth in the top of a steamer over boiling water, cover the steamer, and cook for about 8 minutes, until all traces of chalkiness are gone and the rice is fully tender.
Toss the rice with the nam pla, coconut milk, and sugar. Let sit

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Twice-steamed sticky rice with chicken curry

Ingredients

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