THAI STICKY RICE
In Northern Thailand, sticky rice is essential. Chef Ricker shows you how to steam it to perfection in the traditional way, using a rattan basket. (Plan ahead: the rice needs to be soaked overnight to absorb enough water to stay deliciously chewy.)
Provided by Andy Ricker
Categories side-dish
Time 11h
Yield 8 servings
Number Of Ingredients 2
Steps:
- Place rice in a large bowl and add enough room-temperature water to cover by 1 inch. Soak at least 4 hours and up to 10. Once rice has soaked, rinse rattan basket to dampen, then set upright in a colander. Rinse cheesecloth to dampen, then line the inside of the rattan basket in an even layer (there will be overhang). Set aside.
- Drain rice by slowly pouring off the water; when most of the water is gone, run the tap gently over the rice to rinse it, letting the water overflow from the bowl. As the tap runs, use your hand to gently stir the rice. The water will be cloudy at first, but it will become almost clear after 2-3 minutes. At that point, drain the rice in the sink using the cloth-lined basket fitted over the colander (discard the rinsing water). Add water to the steamer pot to a depth of 2 inches. Add pandan leaf, then bring water to a boil over high heat, 5 minutes.
- Tie the cheesecloth into a bundle so the rice is completely enveloped. Place the rattan basket on top of the steamer pot. Reduce heat to medium, and place a pot lid that fits snugly inside the steamer directly on top of the rice bundle. Allow the rice to steam for 15 minutes.
- After 15 minutes, remove pot lid. Use tongs to flip the cheesecloth bundle, so the top of the bundle now rests against the bottom of the basket. (Use the lid for assistance if necessary.) Replace the lid and steam for 15 more minutes.
- After a total of 30-35 minutes of steaming, remove rice cooker from heat. Serve immediately, or place rice bundle in an insulated container (such as an ice bucket) to maintain the heat, keeping the container covered until ready to serve, up to 1 hour.
THAI STICKY BLACK RICE PUDDING
Great Thai dessert! I originally had this dish at my favorite Thai place, and decided to try to recreate it. Almost tastes like a cobbler and ice cream. Love this dessert! Top with coconut ice cream if desired.
Provided by lizzyum
Categories World Cuisine Recipes Asian Thai
Time 1h25m
Yield 4
Number Of Ingredients 5
Steps:
- Combine water, black rice, and salt in a saucepan. Bring to a boil. Reduce heat and cover; simmer for 40 minutes.
- Add coconut milk and sugar. Bring back to a boil. Reduce heat and simmer, uncovered, until rice reaches a sticky consistency, about 30 minutes.
- Remove from heat and allow mixture to cool. Stir and serve.
Nutrition Facts : Calories 374.6 calories, Carbohydrate 62.2 g, Fat 13 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 10.7 g, Sodium 454.7 mg, Sugar 25 g
THAI STICKY RICE ICE CREAM
This is still a very experimental work in progress! When going out for Thai I love the sticky rice with coconut milk and the fresh mango on the side. So why not give it a twist and make it a sweet and cool summer dessert.
Provided by Chef Mike 3
Categories Frozen Desserts
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Make sure the whole milk, coconut milk, and heavy cream are well chilled.
- In a large bowl combine the whole milk, coconut milk, and heavy cream.
- Add the vanilla extract.
- Stir in the granulated sugar until it is dissolved.
- Then, stir in the mango puree until well blended.
- Pour everything into your ice cream maker (I use a Cuisinart) and mix for at least 30-45 minutes.
- Once ice cream resembles soft serve pour it into a freezer safe container. I can't help but sample what I made but it always taste better the next day after it has been in the freezer over night.
- It may not be the most decadent ice cream like you get at Ben and Jerry's but making a frozen custard is just not quick enough for me. This recipe can take as little as hour while a custard based recipe can take three times that, waiting for the custard to cool.
Nutrition Facts : Calories 325.5, Fat 24.7, SaturatedFat 15.7, Cholesterol 84.6, Sodium 39.8, Carbohydrate 25.2, Fiber 0.5, Sugar 23.3, Protein 2.5
STICKY RICE (GLUTINOUS RICE / KOW NEYO)
This recipe describes the way to prepare the sticky rice you eat with your hand in a Thai restaurant. The sticky rice is actually a short-grain glutinous rice. It can be eaten with almost anything from eggs, meat, vegetables to soup. The Thais also used it in desserts and cakes.
Provided by Kim Ong
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 2
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.
THAI STICKY RICE WITH NAM PLA AND COCONUT MILK
We should just call this Happiness Rice, I think. From Bittman's, "The Best Recipes in the World."
Provided by Debbie R.
Categories Rice
Time 2h2m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Rinse rice. Soak it in water to cover for at least 1 hr and up to 24.
- Drain, then wrap in cheesecloth. Put in a steamer above boiling water. Steam for about 30 minutes until tender.
- Toss cooked rice with coconut milk and nam pla. Rewrap and steam (or microwave) for 5 more minutes to reheat.
SAVORY THAI STICKY RICE
A recipe I found on About.com for Thai recipes that sounds so good and I am posting it for ZWT. Here is what is stated about the rice: "This sticky rice recipe is simple to make and oh so delicious! A meal unto itself, this Thai Sticky Rice with Pork & Mushrooms is a savory dish that is similar to fried rice, except it has a wonderfully chewy texture that even kids enjoy. While this recipe would normally be made with Thai or Chinese sausage, I've substituted strips of bacon, which I find works wonders with this recipe. Note that you can either include the minced chili in the recipe, or leave it out and serve with chili sauce on the side (it's delicious like this!)."
Provided by diner524
Categories Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Soak 2 cups sweet (sticky) rice in 3-4 cups water, or enough so water exceeds the rice by at least 1 inch. Soak for at least 40 minutes (if you lose track of time, it's no problem - sticky rice can soak up to 4 hours or longer). Note: Sweet rice has a hard outer shell that needs to soften before it can be cooked.
- While rice is soaking, prepare your steamer. Line a bamboo steamer or colander with 2 layers of banana/bamboo leaf, OR use cheesecloth, or a clean kitchen cloth. To clean and thaw the leaf (if frozen), rinse under hot water. Cut the leaf large enough that it extends over the top. Place steamer over a large pot, and have a tight-fitting lid ready.
- Place bacon in a large frying pan/wok together with 1-2 tablespoons water. Fry over medium-high heat until cooked (chewy, not crisp). Remove from heat, leaving all or half the fat in the frying pan.
- Remove bacon from the pan and cut into small pieces (I use a clean pair of scissors for this, like they do in Asia - much faster and easier than a knife!). Place it back in the frying pan.
- Also add to the frying pan the shallots or onion, mushrooms, garlic, and chili. Return to medium-high heat and stir-fry 1-2 minutes, until fragrant. If your pan becomes dry, add a little water (1-2 Tbsp.).
- Turn heat to low. Add the drained sticky rice, plus the fish sauce and soy sauces. Also add half the green onion. Stir until the color of the rice has consistently darkened . Remove from heat.
- Transfer the rice from the frying pan into your prepared steamer. Make sure there is at least 1 inch of water in the pot. Cover with the lid and steam over high heat for 30-35 minutes. (You may have to add more water to your steamer partway through.).
- After 30 minutes, remove from heat. Allow to sit (with lid on) for 5 minutes. The rice should be soft, sticky, and slightly translucent. If there are any hard grains, steam 5 minutes longer. (Dig down into the middle of the rice when testing for "done-ness".).
- Taste-test the rice for salt. Sprinkle over a little more fish sauce if not salty or flavorful enough. If too salty, add a sqeeze of lime juice. Gently stir rice with a fork or chopsticks to mix inches.
- To serve, slide the banana/bamboo leaf directly onto a serving plate. Or, if you want to pretty it up, line a serving bowl or plate with a fresh banana leaf. Mound the rice on top and sprinkle with remaining spring onion (add optional garnishes too if desired). ENJOY!
Nutrition Facts : Calories 390.4, Fat 3.3, SaturatedFat 1, Cholesterol 4.1, Sodium 967.6, Carbohydrate 79.5, Fiber 3, Sugar 0.6, Protein 8.6
FOOLPROOF THAI STICKY RICE
Thai sticky rice is slightly sweet and rather sticy, and fun to eat; children love it. The traditional way to eat sticky rice is to gently gather a clump of it into a ball and dip into a sauce. Do NOT use American long grain or Chinese short/medium grain. Here's an explanation of Thai sticy rice: http://importfood.com/stickyrice.html . Time indicated does not include soaking time for the rice. Although I've posted recipe to use with my Bamboo Steamer, a pasta pot (with a deep basket) lined with cheese cloth will work just as well
Provided by Galley Wench
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Place rice into a mesh colander.
- Rinse the rice grains in two or three changes of cold water in a bowl until the water runs clear from the colander.
- Place the rice into a bowl and fill with cool water to 2 to 3 inches above the rice.
- Cover the bowl and allow the rice to soak for 6 to 8 hours.
- Drain the rice and transfer to cheesecloth-lined steamer or pasta pot basket.
- Set steamer on wok or pasta pot with boiling water; do not let rice touch boiling water.
- Cover pot and steam rice, checking water level often, adding more boiling water as need; cook for 20 minutes.
- Remove from heat and let stand, covered for 5 minutes before serving.
Nutrition Facts : Calories 342.2, Fat 0.5, SaturatedFat 0.1, Sodium 11.2, Carbohydrate 75.5, Fiber 2.6, Protein 6.3
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