Black Thai Sticky Rice

This is a beautiful unpolished long-grain rice that is quite chewy when cooked. The black bran keeps the grains separate and gives the rice a lightly sweet, mild grain flavor. In Thailand, black rice is generally soaked and cooked together with white Thai Sticky Rice (the colors blend, producing a wonderful dark purple) and then used to make desserts, but inventive American chefs are now using black rice in savory dishes.

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  • Servings: Makes about 4 1/2 cups

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  • 4 1/2 cups Black Thai Sticky Rice
  • Cold water

How to make this recipe

  1. Soak and steam Black Thai Sticky Rice just as you do the <a href="">white Thai Sticky Rice</a>; because of the bran layer, black rice takes 10 minutes longer.

Contributed By Published January 1997

457375 recipes/black-thai-sticky-rice 2013-12-06T23:12:14+00:00 Jeffrey Alford, Naomi Duguid asian|thai|beans-grains-and-legumes|side-dishes|basic-easy|vegetarian january-1997,jeffrey alford,naomi duguid,black thai sticky rice,black bran,unpolished long-grain rice recipes,black-thai-sticky-rice 457375

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