• Sticky Rice with Peanut Dipping Sauce


Sticky Rice & Peanut Sauce

By Andrew Zimmern

Sticky Rice with Peanut Dipping Sauce


    • 2 cups Thai sticky rice (sweet rice)

    Hunan-Style Peanut Dipping Sauce

    • 1 tablespoon peanut oil
    • 2 garlic cloves, minced
    • 2 teaspoons chili paste
    • 2 tablespoons tomato paste
    • 1/2 cup chicken broth
    • 1 tablespoon peanut butter
    • 1/4 cup hoisin sauce
    • 1/2 teaspoon sugar
    • 1/4 cup roasted ground peanuts
    • 1 fresh red chile, seeded and thinly sliced


    Sticky Rice

    SERVINGS: 4 TO 6

    Soak rice overnight in enough of a volume of water to cover the rice by 4 inches.

    Drain well and place in a conical straw steaming basket for sticky rice, or in a damp muslin lined sieve set over a pot of boiling water. Cover the rice with a damp cloth. Do not let the bottom of the sieve touch the water.

    Steam for 25 minutes and let rice rest for 10 minutes.

    Turn rice out into a bowl and immediately cover with a warm, damp cloth. Serve.

    Peanut Sauce


    Heat the oil in a small pan and add the garlic, chili paste and tomato paste. Fry until the garlic turns light brown. Add the broth, peanut butter, hoisin and sugar. Simmer for 3 minutes. Pour into a bowl and allow to cool. Top with the ground peanuts and sliced chile.

    Serve in several small containers for dipping rice.

    Photograph by Adrian Danciu.

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