Chinese eggplant recipe with instant pot Thai Sticky rice

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Chinese eggplant recipe with Instant Pot Thai sticky rice – Picture this: A delightful fusion of flavors and textures awaits you with this incredible combination! We’re talking instant pot sticky rice that are worthy of the best Thai restaurants combined with fried or grilled Chinese eggplant that makes an irresistible blend of flavors! The Chinese eggplant brings a sweet, delicate flavor and a tender, melt-in-your-mouth texture along with the homemade sticky rice flavor infused sweetness. As you savor each bite, you’ll experience a delightful contrast between the silky-smooth eggplant of the delicious eggplant dish and the perfectly sticky Thai rice.

First, let’s talk about the Chinese eggplant. We’re talking grilled eggplant pieces worthy of the best Chinese restaurants. It’s a great side dish for eggplant lovers and everyone else! The Chinese eggplant is know for the slender shape and vibrant purple color and that’s just the beginning of its appeal. With its mild sweetness, less seeds, it’s one of my favorite types of eggplants that adds a touch of elegance to any dish. When cooked to perfection, it becomes tender, almost creamy, making each mouthful a true delight.

Now, let’s turn our attention to the Instant Pot Thai sticky rice. This fluffy, sticky rice is a culinary wonder on its own, but paired with the Chinese eggplant, it takes your taste buds on an unforgettable journey to flavorful asian countries. The rice absorbs all the delicious flavors, creating a harmonious blend that will keep you coming back for more.

Together, this combination creates a symphony of flavors and textures that will tantalize your senses. The slight sweetness of the Chinese eggplant complements the sticky rice beautifully, creating a balance that is simply irresistible. With each bite, you’ll experience the satisfying chewiness of the rice and the tender goodness of the eggplant.

Why you’re going to love these eggplant cutlets with steaming sticky rice

Not only does this dish offer a delightful gastronomic experience, but it also presents an opportunity to explore the culinary traditions of different cultures. It’s a wonderful way to bring the vibrant flavors of China and Thailand to your table, all in one mouthwatering dish.

So, why should you eat it? Because it’s a culinary adventure waiting to happen. It’s a chance to indulge in the wonders of Chinese eggplant and the comfort of Thai sticky rice. It’s a combination that will bring joy to your taste buds and leave you craving more. Embrace the fusion of flavors, and let this dish transport you to a world of culinary delight. Enjoy!

In this Thai Sticky rice and Chinese eggplant recipe we’re covering

• Traditional ways to serve Thai sticky rice
• Authentic way to make Thai sticky rice
• How to make Thai sticky rice in an instant pot recipe
• How to make Thai sticky rice in a crockpot or slow cooker
• Rice cooker Sticky rice recipe
• Delicious Chinese Eggplant recipe
• Best rice to make sticky rice
• Chinese eggplant vs eggplant
• Where to get sticky rice
• Ways to serve Thai sticky rice and Chinese eggplant recipes
• How to store and reheat sticky rice
• Faqs

Traditional way to serve Thai Sticky Rice

Thai sticky rice, traditionally known as “khao neow,” is a staple in Thai cuisine and is commonly served in various ways. Here are some traditional serving methods:

1. Mango Sticky Rice: One of the most famous Thai desserts, mango sticky rice pairs sticky rice with ripe, sweet mango slices. The rice is typically steamed, flavored with coconut milk and sugar, and served alongside fresh mango. It’s a delightful combination of creamy, sweet, and slightly tangy flavors.

2. Savory Dishes: Sticky rice is also enjoyed with savory dishes. It can be served alongside grilled meats, curries, stir-fries, or other Thai main dishes. The sticky rice acts as a starchy accompaniment, helping to balance out the flavors and textures of the meal.

3. Sticky Rice Balls: Sticky rice can be shaped into small balls or wrapped in banana leaves and steamed. These rice balls, known as “khao tom mat,” are often stuffed with flavorful fillings like shredded coconut, mung bean paste, or black sesame seeds. They are a popular street food snack in Thailand.

4. Sticky Rice with Condiments: In some regions of Thailand, sticky rice is served with a variety of condiments. These can include salty accompaniments like fermented fish, spicy dips, dried shrimp, or fresh herbs. The rice is rolled into small balls and dipped into the condiments for a burst of flavors.

Sticky rice dessert options

5. Sticky Rice Desserts: Sticky rice is a versatile ingredient in Thai desserts. It can be transformed into sweet treats like rice pudding, sticky rice dumplings, or stuffed rice cakes. These desserts often feature combinations of coconut milk, palm sugar, and aromatic ingredients like pandan leaves or sesame seeds.

6. Sticky Rice with Grilled Banana: Another popular dessert is sticky rice served with grilled banana, known as “khao tom mud.” The sticky rice is sweetened and flavored with coconut milk, then wrapped in banana leaves and grilled until fragrant. It is typically served warm and enjoyed as a comforting and indulgent dessert.

These are just a few examples of how Thai sticky rice is traditionally served. Its sticky and chewy texture makes it a versatile ingredient that can be adapted to both sweet and savory dishes, offering a delightful culinary experience.

The Traditional way to make Thai sticky rice

The traditional way to make Thai sticky rice involves a process of soaking and steaming. Here’s a step-by-step guide to the traditional method:

1. Soaking the Rice: Start by rinsing the Thai sticky rice under cold water until the water runs clear. Then, place the rice in a bowl and cover it with water. Let it soak for at least 4 hours or preferably overnight. This step helps soften the rice and promote its stickiness.

2. Preparing the Steamer: If you have a traditional bamboo steamer, line it with a piece of clean cloth or muslin. This prevents the rice from sticking to the steamer. If you don’t have a bamboo steamer, you can use a regular steamer lined with cheesecloth or parchment paper.

3. Draining the Rice: After soaking, drain the rice and transfer it to the prepared steamer. Spread the rice evenly in a single layer, making sure it’s not overcrowded.

4. Steaming the Rice: Fill a pot or wok with water, ensuring it doesn’t touch the bottom of the steamer. Place the steamer over the pot/wok and cover it with a lid. Steam the rice on medium to high heat for about 25-30 minutes or until the rice becomes soft and sticky. Check the rice occasionally during steaming and add more water to the pot if needed.

Important extra steps

5. Resting the Rice: Once the rice is cooked, remove the steamer from the heat and let the rice rest for about 10-15 minutes. This resting period allows the rice to further absorb the steam and become fully tender and sticky.

6. Fluffing the Rice: After the resting time, carefully remove the rice from the steamer. Use a wooden spoon or spatula to gently fluff the rice, separating the grains while being mindful not to mash or break them.

The traditional method of steaming Thai sticky rice helps achieve its characteristic sticky and slightly chewy texture. It may take a bit of practice to perfect the process, but the result is a delicious and authentic Thai staple that can be enjoyed in a variety of dishes.

Thai sticky rice instant pot

These homemade sticky rice are an amazing instant pot recipe. It’s a naturally flavored rice dish…but if you want a rich coconut sauce rice bowl you can substitute the water with coconut milk. Here’s a delicious and simple Thai sticky rice recipe made in an Instant Pot:

Authentic sticky rice recipe Ingredients:

• 2 cups Thai sticky rice (also known as glutinous rice)
• 2 cups water
• 1/2 teaspoon salt
• Optional toppings: Fresh mango slices, toasted sesame seeds, coconut flakes

How to make the best instant pot sticky rice Instructions:

1. Rinse the sticky rice grains under cold water until the water runs clear. Drain the rice and let it sit for about 15-30 minutes to allow it to absorb some water.

2. In the inner pot of your Instant Pot, add the rinsed sticky rice, water, and salt. Stir gently to ensure the rice is evenly submerged. (for coconut rice substitute the water with coconut milk, or use half coconut milk or coconut cream and half water).

3. Close the lid of the Instant Pot and set the vent to the sealing position.

4. Select the “Manual” or “Pressure Cook setting” function and set it to high pressure. Set the cooking time to 20 minutes.

5. Once the cooking time is complete, allow for natural release of pressure for about 10 minutes. Afterward, carefully release any remaining pressure by moving the vent to the venting position.

6. Open the Instant Pot lid and fluff the sticky rice with a fork or a rice paddle. Let it sit for a few minutes to cool and further absorb any excess moisture.

7. Serve the sticky rice warm and enjoy it with your choice of toppings such as fresh juicy mango slices (for delicious Thai mango sticky rice), toasted sesame seeds, or coconut flakes.

Thai sticky rice is a delightful and versatile dish that can be enjoyed on its own or paired with various Thai dishes. The Instant Pot makes the cooking process easier and more convenient, resulting in perfectly cooked sticky rice.

How to make the Thai sticky rice recipe in a crockpot

To make Thai sticky rice in a crockpot, you can follow these steps:

Thai sticky rice crockpot Ingredients:

• 2 cups Thai sticky rice
• 2 cups water
• 1/2 teaspoon salt
• Optional: Banana leaves or parchment paper

How to make Thai sticky rice in a crockpot Instructions:

1. Rinse the sticky rice under cold water until the water runs clear. Drain the rice well.

2. Place the rinsed and drained sticky rice in the crockpot.

3. Add 2 cups of water to the crockpot along with 1/2 teaspoon of salt. Stir gently to combine.

4. If using banana leaves or parchment paper, cut them into pieces large enough to cover the rice. Place the leaves or paper on top of the rice, creating a layer that covers the surface.

5. Place the lid on the crockpot and cook on low heat for about 2-3 hours. The cooking time may vary depending on your crockpot, so keep an eye on the rice.

6. After the cooking time, remove the lid and carefully remove the banana leaves or parchment paper. Fluff the sticky rice gently with a fork to separate the grains.

7. The Thai sticky rice is now ready to be served as a delicious side dish or with your favorite Thai dishes.

Note: Cooking sticky rice in a crockpot may take longer compared to using a traditional steamer or an Instant Pot. The cooking time can vary depending on your crockpot’s temperature and the specific brand of sticky rice you’re using. It’s important to monitor the rice and adjust the cooking time as needed.

Enjoy your homemade Thai sticky rice prepared in the crockpot!

Easy way to make Thai Sticky rice in a rice cooker

To make Thai sticky rice in a rice cooker, you can follow these steps:

Thai sticky rice in rice cooker Ingredients:

• 2 cups Thai sticky rice
• 2 cups water
• 1/2 teaspoon salt
• Optional: Banana leaves or parchment paper

How to make Chinese sticky rice in a rice cooker Instructions:

1. Rinse the sticky rice under cold water until the water runs clear. Drain the rice well.

2. Place the rinsed and drained sticky rice in the rice cooker.

3. Add 2 cups of water to the rice cooker along with 1/2 teaspoon of salt. Stir gently to combine.

4. If using banana leaves or parchment paper, cut them into pieces large enough to cover the rice. Place the leaves or paper on top of the rice, creating a layer that covers the surface.

5. Close the lid of the rice cooker and select the “Sticky Rice” or “Glutinous Rice” setting if available. If your rice cooker doesn’t have a specific setting for sticky rice, use the regular “Cook” or “White Rice” setting.

6. Let the rice cooker do its job and cook the rice according to the manufacturer’s instructions. It usually takes about 30-40 minutes for the sticky rice to cook.

7. Once the rice cooker completes the cooking cycle, let the rice sit in the cooker for an additional 10-15 minutes. This allows the rice to steam and become extra sticky and tender.

8. After the resting time, remove the banana leaves or parchment paper and fluff the sticky rice gently with a fork to separate the grains.

9. The Thai sticky rice is now ready to be served as a delicious side dish or with your favorite Thai dishes.

Note: The cooking time and water ratios may vary slightly depending on your rice cooker model. It’s always best to follow the instructions provided by the manufacturer for your specific rice cooker.

Enjoy your homemade Thai sticky rice prepared in the rice cooker!

Chinese eggplant recipe

This Chinese Eggplant cutlets recipe is delicious, savory and irresistible! Roast the eggplant cutlets in the oven or fry in a wok or non-stick skillet to make this quick delicious chinese eggplant recipe! It’s a very versatil recipe and a great way to prepare this popular chinese eggplant dish featuring tender eggplant. 

Here’s how to make this tasty vegan sliced Chinese eggplant recipe:

Chinese Eggplant cutlets recipe Ingredients:

• 2 Chinese eggplants (long and slender variety)
• 3 tablespoons soy sauce, – light soy sauce or dark soy sauce work equally well. For a gluten free option use tamari sauce
• 2 tablespoons rice vinegar, or black vinegar
• 1 tablespoon maple syrup or agave nectar
• 1 tablespoon sesame oil or other vegetable oil
• 2 cloves garlic, minced, or use a chili garlic sauce to season the eggplant cutlets
• 1 tablespoon grated ginger
• 2 green onions, thinly sliced
• 1 tablespoon cornstarch
• 2 tablespoons water
• Sesame seeds for garnish (optional)
• Fresh cilantro for garnish (optional)

How to make the best Chinese eggplant recipe Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.

2. Wash and dry the Chinese eggplants. Slice them into thin rounds, about 1/4 inch thick.

3. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup or agave nectar, sesame oil, minced garlic, grated ginger, and half of the sliced green onions.

4. Place the eggplant slices in a large mixing bowl. Pour the marinade over the eggplant and gently toss to coat all the slices. Let them marinate for about 15 minutes to absorb the flavors.

5. While the eggplant is marinating, in a small bowl, mix the cornstarch and water together to create a slurry. Set it aside.

6. Arrange the marinated eggplant slices in a single layer on the prepared baking sheet. Reserve the marinade for later use.

7. Bake the eggplant in the preheated oven for about 20-25 minutes, or until they are tender and slightly browned.

8. Meanwhile, pour the reserved marinade into a small saucepan and bring it to a simmer over medium heat. Add the cornstarch slurry to the saucepan and stir continuously until the sauce thickens.

9. Once the eggplant slices are done baking, remove them from the oven. Pour the thickened sauce over the eggplant, ensuring all slices are coated.

Bringing it all together

10. Garnish with sesame seeds and the remaining sliced green onions. If desired, add some fresh cilantro for an extra burst of flavor.

This vegan sliced Chinese eggplant recipe is savory, tangy, and has a delightful blend of Asian flavors. It can be served as a side dish or as a main course with steamed rice or noodles. Enjoy the deliciousness of crispy eggplant with a creamy eggplant center!

Note: you can also sautee the eggplants in a hot wok at high temperature until the eggplant cutlets are golden brown and tender on the inside. Use a lot of oil or less oil as you prefer, and drizzle with balsamic vinegar to make a delicious sauce to serve with your cutlets.

Best type of rice to make Sticky Thai rice

The best type of rice to make Thai sticky rice, also known as glutinous rice or sweet rice, is specifically labeled as “Thai sticky rice” or “glutinous rice.” This type of rice has a higher starch content, which gives it its characteristic sticky and chewy texture when cooked. Regular long-grain rice or jasmine rice will not yield the same results. Look for Thai sticky rice in Asian grocery stores or specialty stores, and make sure the packaging specifically indicates that it is glutinous or sticky rice.

Can I make sticky rice with basmati rice

Sticky rice, also known as glutinous rice or sweet rice, is traditionally made using a specific type of rice called Thai sticky rice or glutinous rice. Basmati rice, which is a long-grain rice known for its aromatic flavor, does not have the same starch content as sticky rice and will not yield the same sticky texture when cooked. Therefore, it is not recommended to use basmati rice as a substitute for making sticky rice. If you’re looking to make traditional Thai sticky rice dishes, it’s best to use the appropriate glutinous rice variety.

Chinese eggplant vs eggplant

Chinese eggplant and regular eggplant, often referred to as globe eggplant, are two different varieties of eggplant with some notable differences. Here are a few comparisons:

1. Size and Shape: Chinese eggplant is generally longer and thinner compared to the rounder shape of regular eggplant. Chinese eggplants are usually around 6-8 inches in length, while regular eggplants can vary in size from small to large.

2. Flavor and Texture: Chinese eggplant tends to have a sweeter, milder flavor with a delicate, tender texture. Regular eggplant has a slightly bitter taste and a denser, meatier texture.

3. Cooking Applications: Chinese eggplant is well-suited for stir-frying, braising, and steaming. Its thin skin and tender flesh cook relatively quickly and absorb flavors well. Regular eggplant is often used in various recipes, including grilling, roasting, and baking. Its firmer texture holds up better to heat and longer cooking times.

4. Availability: Chinese eggplant is more commonly found in Asian markets or specialty grocery stores, while regular eggplant is widely available in most supermarkets. You can use any types of eggplants to make these delicious cooked eggplant cutlets.

When following a recipe, it is important to use the recommended type of eggplant specified, as the different varieties can impact the overall taste and texture of the dish. However, in some cases, you may be able to substitute one variety for the other if needed, keeping in mind the potential differences in flavor and cooking characteristics.

Delicious sides to serve with Thai sticky rice and Chinese eggplant cutlets

Here are some delicious sides that would complement a Chinese eggplant recipe with Instant Pot Thai sticky rice:

1. Stir-Fried Vegetables: Prepare a vibrant mix of stir-fried vegetables such as bell peppers, snap peas, broccoli, and carrots. Season them with garlic, soy sauce, and a touch of sesame oil for a flavorful and colorful side dish.

2. Asian Slaw: Create a refreshing and crunchy Asian slaw with shredded cabbage, carrots, and radishes. Toss the vegetables with a tangy dressing made from rice vinegar, soy sauce, lime juice, and a hint of sweetness. It adds a refreshing contrast to the richness of the eggplant and rice.

3. Steamed Bok Choy: Lightly steam baby bok choy until tender-crisp and drizzle with a simple sauce made from soy sauce, garlic, and a dash of sesame oil. This healthy and vibrant green vegetable will provide a fresh element to your meal.

4. Sesame Cucumber Salad: Slice cucumbers into thin rounds and toss them with a dressing made from rice vinegar, sesame oil, soy sauce, and a sprinkle of toasted sesame seeds. This cooling and tangy salad complements the flavors of the eggplant and sticky rice.

5. Crispy Tofu: Pan-fry or bake cubes of tofu until golden and crispy. Season with salt, pepper, and a drizzle of soy sauce or hoisin sauce for an added burst of flavor. The crispy tofu adds a protein-rich element to your meal.

6. Steamed Dumplings: Serve steamed vegetable or mushroom dumplings on the side. These bite-sized delights will provide a delightful contrast in texture and flavor.

These sides will enhance your Chinese eggplant and Instant Pot Thai sticky rice dish, providing a well-rounded and satisfying meal. Enjoy the explosion of flavors and textures that this combination offers!

Where can I get rice to make thai sticky rice

You can find Thai sticky rice, also known as glutinous rice, at various places:

1. Asian Grocery Stores: Visit your local Asian grocery stores or international markets that specialize in Asian ingredients. They typically carry a wide variety of rice, including Thai sticky rice.

2. Online Retailers: Many online retailers offer a wide range of Thai ingredients, including Thai sticky rice. Websites such as Amazon, Asian food specialty stores, and online Asian grocery platforms can be convenient options for purchasing rice.

3. Supermarkets with International Sections: Some larger supermarkets or grocery stores with an international section may stock Thai sticky rice. Look for the rice aisle or the section dedicated to Asian ingredients.

4. Specialty Food Stores: Specialty food stores that focus on international cuisine or specifically cater to Thai or Asian cooking may carry Thai sticky rice. Check your local listings or search online for any specialty food stores in your area.

Remember, Thai sticky rice is different from regular rice varieties, so make sure you’re specifically looking for glutinous or sticky rice to achieve the desired texture and consistency.

How to store and reheat leftover Thai sticky rice

To store and reheat leftover Thai sticky rice, follow these guidelines:

1. Storage: Allow the leftover sticky rice to cool down to room temperature before storing it. Place the rice in an airtight container or sealable plastic bag. Make sure to remove any excess air to prevent moisture from accumulating. Store it in the refrigerator for up to 3-4 days.

2. Reheating on the Stovetop: To reheat the sticky rice, you can use a stovetop method. Add a small amount of water (about 1-2 tablespoons) to a non-stick pan or skillet and heat it over medium heat. Once the water starts simmering, add the sticky rice and cover the pan with a lid. Steam the rice for a few minutes, stirring occasionally, until it becomes hot and fully reheated.

3. Reheating in the Microwave: Place the desired amount of leftover sticky rice in a microwave-safe bowl. Cover the bowl with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent to allow steam to escape. Microwave the rice on high power in short intervals, usually 1-2 minutes, until it reaches the desired temperature. Stir the rice gently halfway through the reheating process.

4. Adding Moisture: If the reheated sticky rice feels slightly dry, you can add a splash of water or sprinkle some additional coconut milk over the rice while reheating. This helps restore moisture and maintain its sticky texture.

Note: When reheating sticky rice, be cautious not to overheat it, as it can become mushy or lose its desired texture. It’s best to reheat small portions at a time to ensure even heating.

Leftover Thai sticky rice can be enjoyed as a side dish or incorporated into various recipes like stir-fries or fried rice.

Rice and pet related questions and answers

FAQs – frequently asked questions and answers about Thai sticky rice

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FAQs – frequently asked questions and answers about Chinese eggplant recipe

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