STICKY RICE
Provided by Food Network
Categories side-dish
Time 3h45m
Yield 5 cups; about 4 servings
Number Of Ingredients 1
Steps:
- Soak the rice in cold water to cover by 2 inches for 3 hours up to overnight.
- Drain the rice and transfer to a bamboo steaming basket, or a colander or steaming basket which can be suspended over boiling water. Set aside.
- Fill a wok or saucepan with water. Place a rack or tray at least 1 inch above the water, cover the wok, and bring the water to a boil over high heat. Uncover the wok and place the rice filled steaming basket on the rack over the steam. Cover and reduce the heat to maintain a steady steam, and cook until the rice is sticky enough to be squeezed into small lumps, about 30 to 45 minutes.
- Add boiling water to the pan as needed to maintain the original level.
- When the rice is done, turn it out onto a large baking sheet. Wet a wooden spoon and quickly and gently spread the rice out into a shallow layer to help release some of the steam. When the rice is cool enough to touch, gather it into a large lump and place it into a basket or on a serving plate. Serve hot, warm or room temperature.
BASIC STICKY RICE
Also known as "sweet rice" or glutinous rice (though it's gluten free), sticky rice is a large white grain that becomes translucent, shiny and extremely sticky when steamed. Sticky rice is a staple in Laos, where it is especially beloved, but it has ardent fans throughout Asia. Traditionally, it's cooked over steam in a conical woven basket. If you don't have such a steamer, you can use a standard stacking steamer, a colander lined with muslin or cheesecloth, or a fine mesh strainer that fits over a saucepan. For the best texture, cooking sticky rice over hot steam is ideal, but it is possible to pull it off in an electric rice cooker, using less water than usual, or in a pot on the stove. What follows are the basic instructions for success.
Provided by David Tanis
Categories side dish
Time 40m
Yield 4 servings
Number Of Ingredients 1
Steps:
- Put rice in a bowl and rinse several times in cold water until water is clear, not milky, then drain. Cover rice with cold water and let soak for at least 2 hours or up to 24 hours.
- Drain rice using a fine-meshed sieve or colander (line with cheesecloth if colander holes are too large). Place rice over a pot of rapidly simmering water (don't allow water to touch sieve) and steam, covered, for 15 minutes.
- Remove lid and flip rice over. Continue steaming, covered, for 10 minutes, until rice is translucent and glossy. Taste to make sure rice is completely cooked; it may take up to 10 minutes more. Turn off heat. Fluff rice with a wooden spoon, then cover and let rest for 5 minutes.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 0 grams, Carbohydrate 39 grams, Fat 0 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 0 milligrams
EASY STICKY RICE
This is a easy & perfect sticky rice. I've made it several times & have not had a failure yet. It comes from stephskitchen.com (a great recipe site). I cannot enter that you can use either short or medium grain rice, either one is okay. Do not use long grain.
Provided by GRANNYLKM
Categories Medium Grain Rice
Time 32m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Wash rice several times (until the water is clear).
- Let soak for a few minutes in colander.
- Put rice in pan with tight fitting lid and add the water.
- Cover and bring to a boil.
- Simmer over low heat for 15 minutes.
- Remove pan from heat and quickly stretch clean tea towel over the pot, cover with lid.
- Let sit off heat for another 15 minutes.
SWEET STICKY RICE WITH MANGOES
A delicious traditional Thai dessert.
Provided by u812gosh
Categories World Cuisine Recipes Asian Thai
Time 1h35m
Yield 6
Number Of Ingredients 7
Steps:
- Cover the rice with several inches of fresh water. Allow rice to stand for 30 minutes. Drain off water so that rice is covered by 1/4 inch of water.
- Place the rice in a microwave oven, cover, and cook on High until the water has mostly absorbed but the rice is still wet, about 10 minutes; stir and cook until almost dry, an additional 4 minutes.
- Mix half the coconut milk and 1 cup of sugar in a bowl, stirring to dissolve the sugar. Pour the mixture over the rice and stir to coat rice with the mixture. Cover and allow the rice to stand at room temperature for 20 minutes.
- Pour the remaining 1/2 can of coconut milk into a saucepan and whisk in 1 tablespoon of sugar, salt, and cornstarch until smooth. Bring the mixture to a simmer over medium heat, whisking constantly, and simmer until thickened, about 2 minutes. Remove from heat and allow to cool.
- To serve, scoop the rice into individual serving bowls and top each serving with about 2 tablespoons of the coconut sauce and several pieces of mango.
Nutrition Facts : Calories 525.1 calories, Carbohydrate 96.4 g, Fat 14.1 g, Fiber 3.3 g, Protein 5.7 g, SaturatedFat 12.2 g, Sodium 110.6 mg, Sugar 42.8 g
SWEET STICKY RICE
This recipe was given to me by a dear friend from the Phillipines. She said it was a traditional snack or dessert that she grew up with in her small village. I really like it, though it is definitely sticky so I eat it with a fork on a plate, rather than with my hands.
Provided by Mohamjip
Categories Dessert
Time 1h10m
Yield 18 squares, 7-10 serving(s)
Number Of Ingredients 5
Steps:
- Cook rice, then set aside.
- Boil coconut milk in a deep pan or wok, until it is about 1/2.
- Add cooked rice and mix well. This takes a bit of time.
- Then add brown sugar and mix well. The rice mixture should be fairly dry.
- Pat down in a 9 X 12 pan.
- Add sesame seeds and coconut.
- Cool slightly and cut into serving pieces. Leave in the pan.
- For leftovers, place in refrigerator or freezer.
- Microwave each piece for about 1 minute to soften.
- Cooking time includes cooking of rice - about 20 minutes.
- Glutinous rice is also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice.
Nutrition Facts : Calories 838.9, Fat 30.5, SaturatedFat 25.5, Sodium 73.3, Carbohydrate 137, Fiber 4, Sugar 65.5, Protein 8.9
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HOW TO MAKE STICKY RICE (EASY & FOOLPROOF METHOD!)
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5/5 (1)Total Time 8 hrs 20 minsCategory Appetizer, Side Dish, SidesCalories 385 per serving
- In a mixing bowl, combine the glutinous rice and water. Cover with a lid or towel and let rest for at least 8 hours.
- In a pot of water over medium-high heat, add the steamer and line with the cheesecloth. Preheat the steamer for about 2 minutes or until you start to see steam rising above the steamer.
THE 7 BEST ASIAN AND CHINESE STICKY RICE RECIPES
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Author Rhonda ParkinsonPublished 2011-01-21Estimated Reading Time 3 mins
- Pearl Balls. The sticky rice, which turns a pearly color when cooked, is what makes this dish able to clump into little balls. While the preparation and cooking time for the Pearl Balls is under an hour, be sure to allow several hours for soaking the glutinous rice.
- Lotus Leaf Wraps (Lo Mai Gai) Guests won't expect this popular dim sum dish to show up on your dinner table. Find lotus leaves in an Asian market, which you then steam and fill with sticky rice, mushrooms, chicken and Chinese sausages.
- Peanut Sticky Rice. Peanuts are simmered with sweet sticky rice and coconut milk in this Vietnamese recipe, which is traditionally served for breakfast.
- Japanese Sweet Rice Balls. These Japanese sweet rice balls are cooked during the higan periods of spring and autumn in Japan, leading to the two different names: Ohagi is named for an autumn flower, and botamochi is named for a spring flower.
- Japanese Rice Cake Soup. In Japan, glutinous rice is pounded to make mochi or rice cakes that are used in a number of different ways. In this recipe, the rice cakes are added to soup to make ozoni or zoni.
- Sticky Rice Dessert With Coconut and Pandan. This Thai-inspired dish can be made in advance and will please guests who are on a gluten-free or dairy-free diet.
- Laotian Sticky Rice With Durian. This interesting dessert from Laos uses the pungent durian fruit. To make Khao Niao Thu Lien, steam sticky rice with coconut milk and mix it with the flesh of the durian fruit.
HOW TO MAKE STICKY RICE - THE SPRUCE EATS
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Author Darlene Schmidt
- Know Your Rice. Sticky rice can be purchased at Asian food stores. Also known as glutinous rice or sweet rice, this type of grain sticks together when cooked.
- Measure and Soak. Measure out 2 cups of sweet rice and place it in a pot. Add 3 1/2 cups water, stir and leave to soak for at least half an hour. An ideal soaking time ranges between 30 minutes and 6 hours.
- Stove or Steamer. After the rice has soaked, add 3/4 teaspoons of salt and stir. You have two options for cooking: On the stove: Place the pot on the stove and turn the heat on high.
- Simmer. Once the rice is simmering, place the lid askew, allowing some of the steam to escape. Simmer for 10 minutes. Continue to 5 of 7 below.
- Check the Rice. After 10 minutes have passed, use a fork to pull the rice aside. Look down into the gap you've made. If all the water has been absorbed, turn off the heat.
- Steam-Cook Your Rice. When all the water is gone, turn off the heat, but leave the pot on the burner. Place lid on tight and allow rice to sit for 8 to 10 minutes, or until you're ready to eat.
- Serve. Sticky rice goes well with stir-fries as well as dishes that have a lot of sauce to them, such as curries, but it is also beautiful and nutritious by itself.
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