4 Serves
267 Mins
2 g
22 g
0 g
Thoroughly rinse the Thai sticky rice under cold water until the water runs clear, then soak it in a bowl of cold water for at least 4 hours or overnight.
Ingredients, vitamins, and health benefits
Thai Sticky Rice
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BhutaneseVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
1 µg / 400 µgCalcium
16 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
18 mg / 1,250 mgPotassium
4 mg / 4,700 mgSodium
306 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Drain the soaked rice using a colander and transfer it to a bamboo steamer lined with cheesecloth.
Place the bamboo steamer over a pot of boiling water and steam the rice for 20 minutes, flipping it halfway through to ensure even cooking.
Remove the rice from the heat, season lightly with a pinch of salt if desired, and serve immediately while warm.
Water
Salt
Vitamin E
0 mg / 15 mgVitamin B1
0 mg / 1.2 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
1 µg / 400 µgCalcium
16 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
18 mg / 1,250 mgPotassium
4 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6
g50
g6
g
Malaysian
IndianZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
0 g