How to make sticky rice from Family Thai: Bringing the Flavors of Thailand Home (page 38) by Arnold Myint and Kat Thompson

  • sticky rice
  • Serves : 2 cups (400 g)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Stewed bamboo shoot dip (Om nawmai); Crispy garlic chicken bites (Kuah gai tod); Beef jerky (Nuah daad diew); Bangkok BBQ chicken (Gai yang); Waterfall beef salad (Nam thok); Southern Thai fried chicken with dipping sauces, sticky rice, and cucumber achaar (Hat yai fried chicken)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • h0lly on April 18, 2026

    This recipe worked perfectly.

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