Serves 2–4

Sticky rice takes a little more practice to master (well, at least it did for me), but this, too, is a staple in the Thai kitchen. Take the time to get it right and don't get upset if it takes you a few tries to get it exactly right.

Sweet-Spiced Fried Rice

1½ cups long-grained rice (such as Jasmine)

3 tablespoons vegetable oil ½ onion, sliced into rings

1 (1-inch) cinnamon stick

1 bay leaf

3 cloves

½ teaspoon mace

1 tablespoon brown sugar

Salt

2¼ cups water

  1. Soak the rice in cold water for 20 minutes.
  2. Meanwhile, heat the oil in a medium-sized pot over medium heat. Add the onions and sauté until golden, approximately 10 to 15 minutes.
  3. Add the spices and sauté for an additional 2 minutes. Sprinkle the brown sugar over the onion mixture and caramelize for 1 to 2 minutes, stirring constantly. Add the rice and sautée. for an additional 3 minutes, stirring constantly.
  4. Add the salt and the water to the pot and bring to a boil. Reduce heat, cover, and simmer until the rice is tender, approximately 10 to 15 minutes.
  5. Remove the cinnamon stick and cloves before serving.

illustration Rice Nutrition

Rice's nutritional value is dependent on its processing method, not just its variety. Modern polishing methods, which produce gleaming white kernels, remove most of the minerals and vitamins, leaving only carbohydrates. More traditional polishing methods retain vitamins A, B, C, D, and E and protease inhibitors, which are all cancer retardants.