Sticky Rice Glutinous Rice Kow Neyo Recipes

Steps:

• Rinse and then soak the dried shiitake in warm water for about 20-30 minutes, or until they've become soft and pliable. Do the same for the dried shrimp.
• Remove mushroom from water, squeeze dry, and reserve the water to add flavor to the rice. Remove the stems, they're too tough. Slice mushroom thinly.
• Drain shrimp from water, reserve water to add to rice later.
• While you wait for the little fungi to soften up, get a wok and heat it up. No oil will be necessary because the fat content in the sausages (whoops, forgot to mention that. But if it gets too dried, add about 1 tablespoon of olive oil But we're talking comfort food here, afterall...) will all come out during cooking. Quickly fry for 2-3 minutes, then add the dried shrimp and toss it about until you smell all the great aromas and much of the oil from the sausage has come out. Tip the sausage pieces and shrimp into a dish, taking care to leave most of the oil behind in the wok, and put aside.
• Heat up the wok again and add the glutinous rice. This part is a bit like the beginnings of a risotto. In an ideal world, the glutinous rice would be cooked in this way throughout, in the wok, until the rice has completely cooked through. But we don't have time, so my mom taught me this method of par-cooking the glutinous rice before adding it to the rice cooker with the medium grain rice.
• Keep stirring the rice until all the grains are coated in the sausage oil. Heat the reserved shrimp and mushroom water until nearly boiling, if using, if not heat up 2 cups of water. Then add small ladles of liquid in at a time, letting the rice absorb all the liquid before adding the next bunch. Do this for about 10 minutes until the rice looks fluffy and the mixture thickens. You may use mor less water than 2 cups.
• Rinse your medium grain rice in the rice cooker and fill with water to 2cm above the rice. Add your par-cooked glutinous rice, the reserved sausage and shrimps. Slice the mushrooms and add those in, too, along with any of the water they were soaking inches. Add soy sauce. Mix well. If needed, top up with water so there is 2cm of liquid above the rice again. Turn on the rice cooker and leave to bubble away happily....
• When the rice is ready, remove the lid and give it a big stir, loosening the rice. This ensures that it's all nice and fluffy. Drizzle with a bit of sesame oil. Mix well and serve in a large, thick bowl. Sprinkle over the chopped spring onions.
• And as with most comfort foods, it tastes even better the next day.

Steps:

• Soak rice overnight in cold water, or for 15 minutes in boiling water if short of time.
• Drain the rice, rinse and spread out on a wet cloth inside a steamer.
• Cook over boiling water for 40 minutes, until rice is tender.

Steps:

• In a large bowl (large enough to hold at least twice the volume of rice, about 6 cups) cover rice with cold water by 2 to 3 inches. Soak rice 8 to 24 hours. Alternatively, soak rice in warm water (about 110°F.) 2 hours. The longer soak allows more flavor to develop.
• Drain rice and transfer to a Southeast Asian rice-steamer basket or sieve. Set steamer basket or sieve over several inches of boiling water in a large pot or deep kettle. It is important that the rice not touch boiling water. Cover rice with a lid and steam, checking water level occasionally to make sure pot or kettle doesn't boil dry and adding more boiling water if necessary, 25 minutes, or until rice is shiny and tender.
• Transfer rice to a basket or bowl, breaking it up into smaller lumps, and immediately cover with a lid or clean kitchen towel. (Rice dries out if exposed to air as it cools, so keep covered until serving.)

Steps:

• Put the sticky rice in a large bowl and add enough tepid tap water to cover by an inch or two. Let it soak for at least 4 hours or up to 10 hours (as long as it's not very hot in your kitchen; if you're in a hurry, you can get away with soaking it in hot tap water for as little as 2 hours).
• Pour off the soaking water. Put the rice in a fine-mesh strainer set inside a large bowl. Fill the bowl with enough cool tap water to cover the rice by an inch or two. Use your hand to gently stir the rice, then lift the strainer from the bowl. The water in the bowl will be cloudy from the rice starch. Empty the water, set the strainer in the bowl again, and repeat the process until the water is, more or less, clear. You'll probably have to change the water two or three times. Drain the rice.
• Pour enough water into the sticky rice steamer pot to reach a depth of about 2 inches. Bring it to a boil over high heat. Either add the rice to the mesh bag and put the bag in the basket or line the woven steamer basket with two layers of damp cheesecloth and dump the rice onto the cheesecloth. Fold the bag or cheesecloth so it covers the rice, pat the bundle so the rice is in a more or less even layer, and cover with a pot lid or clean, damp kitchen cloth, tucking it around the bundle.
• Decrease the heat slightly to maintain a steady but not furious boil and set the basket into the pot. Cook until the grains are fully tender but still chewy (almost springy) and definitely not mushy, about 15 minutes. (Larger batches of sticky rice take about 20 minutes, and the rice bundle should be flipped over once halfway through the steaming process.)
• Transfer the rice to a small cooler or large bowl covered with a plate. Wait about 15 minutes before digging in. The sticky rice will stay warm for an hour or so.
• You can successfully reheat leftover sticky rice; cover and microwave on low, then eat it right away.