Jean-Georges Vongerichten, Mark Bittman

Twice-steamed sticky rice with chicken curry

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
top 1000Simple to Spectacular
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

  1. 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.
  2. Toss the rice with the nam pla, coconut milk, and sugar. Let sit