Thai Sticky Rice

Thai Sticky Rice Recipe made from the air fryer or skillet will knock your socks off. The sweet and spicy sauce is delicious and is also fast and easy. Toss with Jasmine rice for a fabulous dish.

Air Fryers seem to be everyone’s new passion. Yes, we still love slow cookers, and I have a beautiful Instant Pot waiting in the wings, but the Air Fryer has my full attention at the moment.

A few weeks ago, I showed you a new recipe for Air Fryer Spicy Cauliflower Stir Fry, and it has gone bonkers on the internet.

There are also high expectations going on around our house for this  Air Fryer Sticky Mushroom Rice too. So so good!

Things happen fast with an air fryer, so you can’t walk away like you can with a slow cooker, but you’ll benefit from the same safety features.

Appliances that make burning your food or yourself much harder are a definite plus. It just seems so much easier, too.

Have no fear, though. If you don’t have an air fryer, I have included instructions for a skillet, too.

Jasmine rice is used as the base for this spicy, sweet sauce. A wonderful multi-layered sauce filled with baby portabella mushrooms. You don’t even have to cut them up.

Most rice will work fine, though. My second choice would be basmati.

Types of rice varieties

• Jasmine originated in Thailand and is a short-grain rice. Perfect for this recipe.
• Basmati is Indian long-grain rice that is often used in curries and pilaf.
• Wild Rice – not so great with this recipe but it shines in this Crockpot with Wild Rice and Pecans Recipe.
• Arborio is the go-to rice for risotto.
• Black rice is black and is full of antioxidants. It’s very versatile.
• Brown rice is one that I use all of the time. It has more nutrients, is chewier, and has more fiber than white.

Cremini mushrooms are the same thing as baby portabella mushrooms if you haven’t had them before. It’s a mushroom with substance!

This Thai sticky rice recipe only takes minutes from beginning to end and you’ll have a flavorful new side dish.

You can make it a main dish also. I’ve added homemade seitan cubes in the past and it is fantastic.

Ingredients

• Jasmine is a sticky rice and helps the sauce cling.
• Soy sauce is full of flavors – you can substitute gluten- free tamari.
• Maple syrup counterbalances the soy sauce for a wonderful taste.
• Garlic is a strong tasting vegetable that is used in small amounts but it tastes so good.
• Chinese 5 Spice is a wonderful mix of cinnamon, fennel, cloves, star anise, and white pepper.
• Ground ginger is a little hot and spicy.
• White wine or rice vinegar adds another depth of flavor to the sauce.
• Cremini mushrooms are earthy with a lot of texture.
• Peas give that nice little sweetness to the whole recipe.

Air fryer instructions

• First, make the rice. This recipe is so quick it will be done and hot at the same time as the sauce.
• In a small bowl mix the soy sauce, maple syrup, garlic, Chinese 5 Spice, ground ginger, and white wine (or rice vinegar) together. Set aside.
• Place the mushrooms in the air fryer.  You need to use the air fryer basket without holes in it. If you can set your degrees – set it to 350 degrees.  Otherwise, just turn it on.  My Air Fryer temp is built-in and always cooks at 338 degrees.  It still works great. Cook for 10 minutes.
• Open the air fryer and shake to stir it a bit. If you have an air fryer with an arm that mixes then you don’t have to do this.
• Pour in the peas and the liquid mix on top of the mushrooms.  Stir and cook 5 more minutes.
• Add this to the pot of rice and stir.  Serve.

Skillet instructions

If you don’t have an Air Fryer you can do this dish in a skillet also.

Precook the jasmine rice and set aside.

Heat a tablespoon of oil in a skillet. Add mushrooms and cook 10 minutes over medium-high heat.

Mix the next 6 ingredients and pour over the mushrooms. Add the peas and cook 5 more minutes.

See how easy it is?