I originally posted this on Three By Sea in April 2009, when we lived in our old house with our 1970s avocado green stove. This is still one of my favorite things to make for parties or lazy afternoons on the lanai. My husband will grill chicken wings and broccoli and we’ll gorge ourselves dipping everything in the Dippy Sauce. Full disclosure, we cheat now and use the food processor ALL the time to blend everything these days. It goes faster and really, it is still SOOOO good. Both my kids love the sticky rice, too, although the Dippy Sauce is too much for them still.
If you can’t find a steamer basket and pot in your local Asian market, Amazon has some for sale, including this one.
This is one of those things that I constantly crave. It’s good for parties, for when you’re sick, or for when you’re just feeling like something spicy! My husband introduced me to Sticky Rice and Dippy Sauce (my name for it) when we first started dating and I was immediately hooked. I have since introduced most of our friends to it. We’ve even bought “Sticky Rice Kits” for friends, for birthdays and such, due to the popularity of Sticky Rice and Dippy Sauce.
Sticky Rice Kits consists of:
1. Steamer basket and pot
2. Rice basket- I love how the top and bottom are connected by the red string/handle.
3. A big ass bag of sticky rice, also called sweet rice.
(Your local Asian market is your best bet to find all these things.)
Rice has to be soaked prior to steaming, so soak about 1/2 cup of rice per person. To soak, pour rice in a bowl and add enough water to cover rice. You can let it soak all day, or do a quick soak by soaking in hot water for about an hour prior to steaming. Once it’s ready to cook, pour rice into the steam basket and add enough water to the bottom pot for steaming, but not so much that the bottom of the basket is sitting in water. Cook on high, tossing the rice in the basket every few minutes to turn the rice and ensure even cooking.
You’ll notice it starts to form a ball when tossing it. This is a sign it’s getting close to done. I just taste test it- when it doesn’t taste crunchy anymore, it’s done! While the rice is steaming, you can make the Dippy Sauce. You’ll need:
(Makes approx. 4 servings)
Couple of cloves of garlic, minced
A habenero pepper, minced (1/2 will usually suffice)
Fresh ginger- a 2″ to 3″ piece, peeled and chopped
Juice of 2 to 3 lemons
Soy sauce (start with 1/4 C. and add more as needed
Using a mortar and pestle, mash the garlic, habenero pepper, and ginger together until it forms a pulp. Warning- keep your hand over the top of mortar while mashing, as getting shot in the eye with habenero juice sucks. A lot. You can also use a food processor, but Frank swears the sauce tastes better using the mortar and pestle.
After you’re done mashing, add the juice of the lemons, soy sauce and a dash or two of the fish sauce. This recipe is very much “to taste”, so feel free to play around with it and tweak it to your taste. We like ours a bit hotter than what we serve to others, and we’ll often add more lemons to extend how much sauce it makes.
The rice should be done by this point, so you can roll your rice ball into the rice basket, the sauce into a bowl and you’re ready to go! To eat, grab a chunk of rice about the size of a golf ball, form into a ball, and dip in the sauce. We usually grill some chicken wings or buy a rotisserie chickent to go with the rice because we like dipping the chicken in the dippy sauce also.
I hope my directions were clear- if you have questions, just leave me a comment or tweet me on Twitter. Enjoy!