Purple Tai Rice Cooker Sticky Rice – a delicious recipe with shallot, garlic, purple rice, water, kosher salt, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Rinse the rice and set aside. (You can let it soak for a few hours but I always forget and it turns out fine!)
2
Heat olive oil and add chopped shallots and garlic. Cook for about a minute or two.
3
Drain the rice and add it to the hot pan. Stir to evenly coat the rice in the olive oil. Cook for another 2 or 3 minutes.
4
If you are using a rice cooker, add the rice, shallots, and garlic to the rice cooker. Add your water or broth to the brown rice line. Cook using the brown rice setting.
5
If you are cooking the rice on the stove, add about two cups of water or broth to the lightly toasted rice, garlic, and shallots. Bring to a boil. Reduce heat to a simmer, cover and cook on very low for about 30 minutes or until the liquid has been absorbed.
6
Season as needed! Enjoy!
544
kcal
Calories
25
g
Fat
71
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 shallot, 4 garlic cloves, 1 cup purple rice, 2 cups water or broth, and more.
Yes, Purple Tai Rice Cooker Sticky Rice falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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