Thai Basil and Roasted Garlic Sticky Rice
Fragrant sticky rice infused with roasted garlic and fresh Thai basil. The rice is steamed until tender and creamy, then finished with aromatic roasted garlic cloves, coconut cream, and bright basil leaves. This elegant side dish elevates any Thai meal with its rich, herbaceous flavor and silky texture.
- Prep
- 15 min
- Cook
- 35 min
- Wait
- 10 min
- Total
- 1 hr
- Makes
- 4 servings (about 3 cups cooked)
Steps
Before you start
- Rinse the glutinous rice under cold water until the water runs mostly clear
- Have all ingredients measured and prepared before you start cooking
- Use fresh Thai basil if possible; it has a more authentic, slightly spicy flavor than sweet basil
Roast the garlicOven 400°F / 205°C
- Preheat your oven to 400°F (200°C).
- Place the unpeeled garlic cloves on a small rimmed baking sheet or wrap them loosely in aluminum foil.
- Roast for 12–15 minutes, until the cloves are very soft and the skins are golden and slightly darkened.
- Remove from the oven and let cool until you can handle them.
- Squeeze the roasted garlic out of its skin into a small bowl; you should have about 3 tablespoons of soft roasted garlic paste.
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Ready when: Garlic cloves are very soft and skins are golden brown
Tip: Don't skip the roasting step—it transforms raw garlic into a sweet, mellow, nutty flavoring that melts into the rice beautifully.
Combine rice and broth
- In a medium pot with a tight-fitting lid, combine the rinsed glutinous rice, chicken or vegetable broth, 1/4 cup (60 ml) of the coconut cream, and the fish sauce.
- Stir well to distribute the coconut cream evenly throughout the rice.
- Bring the mixture to a boil over medium-high heat, stirring occasionally, about 2–3 minutes.
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Ready when: Mixture reaches a full boil with steam rising
Tip: Stir the rice as it comes to a boil to prevent sticking and ensure the coconut cream doesn't separate.
Steam the rice
- Once the mixture reaches a boil, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer without stirring for 18–20 minutes.
- The rice is done when all the liquid is absorbed and the grains are tender and creamy.
- If you lift the lid to check, do so carefully to avoid steam burns, and only look after about 18 minutes.
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Ready when: All liquid is absorbed, rice is creamy and tender when a grain is pressed between your fingers
Tip: Do not lift the lid more than once during cooking; each time you do, you release steam and add 1–2 minutes to the cooking time.
Fold in roasted garlic and basil
- Remove the pot from heat while it's still hot.
- Add the roasted garlic paste, the remaining 1/4 cup (60 ml) of coconut cream, and the torn Thai basil leaves.
- Using a wooden spoon or rice paddle, gently fold these ingredients into the hot rice with 2–3 slow, deliberate motions, being careful not to break the grains.
- The residual heat will warm the basil and meld the flavors.
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Ready when: Garlic and basil are evenly distributed throughout the rice
Tip: Fold gently to keep the sticky rice grains intact and fluffy; aggressive stirring will turn it into a mushy paste.
Season and serve
- Season the rice to taste with kosher salt and white pepper.
- Taste a spoonful and adjust the seasoning if needed.
- Transfer to a serving bowl, garnish with sliced scallions if desired, and serve while hot.
- The rice should have a creamy, slightly fragrant aroma with visible basil leaves throughout.
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Ready when: Rice is creamy, seasoned to your taste, and fragrant
Tip: White pepper is traditional in Thai cuisine and gives a cleaner flavor than black pepper, but use whichever you prefer.
Good to know
Tips
- Glutinous rice is also called sticky rice or sweet rice. It's a short-grain rice with a starchy exterior that makes it cling together. It's essential for this recipe and cannot be replaced with regular long-grain white rice.
- Roasting garlic transforms it from sharp and pungent into sweet and mellow. If you're short on time, you can use 2 tablespoons of minced raw garlic mixed with 1 tablespoon of butter, sautéed until golden, but the flavor will be different.
- If your Thai basil is unavailable, you can substitute with a mix of fresh mint and a pinch of star anise, though it won't be quite the same.
- This rice pairs beautifully with Thai red or green curries, grilled chicken, or fish. The aromatic basil and garlic complement bold, spiced dishes perfectly.
Make ahead
The roasted garlic can be made up to 3 days ahead and stored in an airtight container in the refrigerator. The rice is best served fresh but can be made up to 4 hours ahead and gently reheated in a covered pot over low heat with a splash of broth if it has dried out.
Storage & reheating
Store leftover sticky rice in an airtight container in the refrigerator for up to 3 days. To reheat, place in a pot over low heat, add 2–3 tablespoons of broth or coconut cream to restore moisture, cover, and warm for 5–7 minutes, stirring gently until heated through. Do not microwave, as it can make the rice tough. The rice does not freeze well due to its creamy coconut texture.
Substitutions
- fresh Thai basil leaves → Sweet basil or holy basil. Thai basil has a distinctive anise-like flavor that's ideal, but sweet basil works in a pinch. Holy basil (if available) is slightly spicier and equally authentic.
- coconut cream (the thick part from a can, or full-fat coconut milk) → Full-fat coconut milk or heavy cream. Use the thick part that separates in a can of full-fat coconut milk, or substitute heavy cream for a richer (non-coconut) version.
- chicken or vegetable broth → Vegetable broth or water. Vegetable broth works well for a lighter version; water will work but lacks the subtle depth of flavor broth provides.
- fish sauce → Soy sauce or tamari. Use 1 teaspoon of soy sauce for every 1 tablespoon of fish sauce. The flavor will be slightly different but still delicious.
