Aromatic Sticky Rice Recipes

Steps:

• Put all the ingredients into a large saucepan and let stand for five minutes.
• Cover the pan and bring to a boil, then reduce the heat and cook over a low heat for 10 minutes until the water is absorbed.
• Remove the pan from the heat and allow to stand covered for five further minutes.
• Remove the flavourings, if wished, and pile into a serving dish.
• Serve immediately, while very hot.

Steps:

• Soak the rice in a container that holds at least twice the volume of rice: Cover the rice with 2 to 3 inches of room-temperature water and soak for 6 to 24 hours. If you need to shorten the soaking time, soak the rice in warm (about 100 degree) water for 2 hours. The longer soak gives more flavor and a more even, tender texture, but the rice is perfectly edible with the shorter soak in warm water.
• Drain the rice and place in a steamer basket. Set the steamer basket over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water. Cover and steam for 25 minutes, or until the rice is shiny and tender. Turn the rice over after about 20 minutes, so the top layer is on the bottom. Be careful that your pot doesn't run dry during steaming; add more water if necessary, making sure to keep it from touching the rice.
• Turn the cooked rice out onto a clean work surface. Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead. This helps get rid of any clumps; after several foldings, the rice will be an even round lump. Place it in a covered basket or in a serving bowl covered by a damp cloth or a lid. Serve warm or at room temperature, directly from the basket or bowl. The rice will dry out if exposed to the air for long as it cools, so keep covered until serving.
• Soak the rice in a container that holds at least twice the volume of rice: Cover the rice with 2 to 3 inches of room-temperature water and soak for 6 to 24 hours. If you need to shorten the soaking time, soak the rice in warm (about 100 degree) water for 2 hours. The longer soak gives more flavor and a more even, tender texture, but the rice is perfectly edible with the shorter soak in warm water.
• Drain the rice and place in a steamer basket. Set the steamer basket over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water. Cover and steam for 25 minutes, or until the rice is shiny and tender. Turn the rice over after about 20 minutes, so the top layer is on the bottom. Be careful that your pot doesn't run dry during steaming; add more water if necessary, making sure to keep it from touching the rice.
• Turn the cooked rice out onto a clean work surface. Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead. This helps get rid of any clumps; after several foldings, the rice will be an even round lump. Place it in a covered basket or in a serving bowl covered by a damp cloth or a lid. Serve warm or at room temperature, directly from the basket or bowl. The rice will dry out if exposed to the air for long as it cools, so keep covered until serving.

Steps:

• Put the rice in a bowl, add enough water to cover by an inch or so, and let the rice soak at room temperature for at least 4 hours or overnight. (If you're in a rush, you can soak the rice in hot tap water for as little as 2 hours.) Drain the rice very well, then lay the rice out on kitchen towels until it's dry to the touch.
• Your goal is to toast the rice slowly so the grains toast all the way through before getting too dark on the outside, stirring constantly so the grains cook evenly. Put the rice in a large dry frying pan or wok and set the pan over medium-low to low heat.
• Cook, stirring almost constantly, until the rice is evenly golden brown. After 15 minutes or so, you should see the grains begin to change color. After 30 minutes or so, the grains will have turned light golden brown. After 45 minutes to 1 hour, they will be golden brown, close to the color of peanut butter, and have a very toasty aroma. Ideally, every grain will be the same color, but you'll inevitably have some grains that are slightly darker or lighter.
• Let the toasted rice cool slightly, then grind it in a spice grinder (or even better, in a burr grinder), in batches if necessary, until you have a powder with the texture of coarse sand or kosher salt.
• The powder keeps for several months in an airtight container in a cool, dry place (not the fridge), though the flavor will begin to deteriorate after several weeks.

Steps:

• Mix the ingredients together in a saucepan and bring to a boil, stirring frequently.
• When it turns milky, cover, turn to low and cook for 20 minutes.

Steps:

• Place your preferred amount of rice in the rice cooker and wash three times by filling pot with water and draining it off just until the rice is about to spill out of the pot.
• After washing, fill pot with water until the water reaches the first line of your middle finger when you stick your middle finger down and JUST touch the rice.
• Cook rice using cooker, which automatically shuts off or clicks to warm setting depending on your cooker.
• Your rice should be nice and sticky and soak up the great flavors of anything you are adding to it, and it should also be great by itself.
• *Note* Over-washing rice will give it a distinctive fishy flavor that is NOT good.

Steps:

• Cover rice with plenty of water in a large bowl and soak at room temperature at least 3 hours. Drain and put in a cheesecloth-lined steamer basket. Steam rice, covered, over boiling water until shiny and tender, about 20 minutes. Remove from heat and let stand, covered, 5 minutes before serving.

Steps:

• Heat 1 tbs peanut oil in a saucepan and sauté the chopped garlic for 10 seconds. add the cooked rice and salt and toss to mix. Heat through, remove from heat and set aside.
• In a separate saucepan, heat th 2 tbs sesame oil and 1 tbs peanut oil and saute the ginger and grated garlicfor 15 seconds over medium heat.
• Add the celery, green beans and carrot and stir-fry over high heat for 2-3 minutes. Add the bean sprouts and bamboo shoots and stir for 1 minute.
• Stir in the rice, spring onions and green capsicum and toss to mix. Stir-fry for one minute.
• Add the vegetable stock, soy sauce and salt. Continue to stir over high heat for 1-2 minutes until the stock is absorbed, Garnish with coriander leaves and serve.

Steps:

• Pour rice into saucepan, amount will vary depending on how many you are serving.
• Fill the saucepan with water, covering the rice completely.
• The water should be over the rice up to the first knuckle on your finger.
• Set to medium heat, cover slightly leaving a space for the water to escape, and let cook until all the water has evaporated, DO NOT STIR!
• *For chicken or beef flavored rice add ONE bullion cube to the water just before placing on the stove.