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.
STICKY RICE
Sticky (or glutinous or sweet) rice is a popular grain in much of Asia, used in both sweet and savory preparations, including Japanese mochi, Korean rice cakes and Chinese eight treasure rice. It differs from regular rice in that it has more starch. As such, the grains tend to stick together, resulting in a slightly chewy texture. This is a basic recipe for plain steamed sticky rice. You can serve it as a side dish as you would conventional steamed rice, stir fry it with Chinese sausage and mushrooms or pair it with sweetened coconut cream and sliced mango.
Provided by Food Network Kitchen
Categories side-dish
Time 9h15m
Yield 4 servings
Number Of Ingredients 1
Steps:
- Soak the rice in a medium bowl with enough cold water to cover by 2 inches for at least 8 hours or overnight.
- Fill a large pot or wok that fits an 8-to-10-inch steamer basket with water (the water shouldn't touch the bottom of the steamer) and bring to a boil over medium-high heat.
- Line the basket with two layers of damp cheesecloth or a damp lint-free linen towel. Drain the rice, spread it in an even layer in the basket and poke a few holes halfway through the layer. Cover the basket, insert it in the pot and steam for 25 minutes (see Cook's Note).
- Uncover the basket, securely hold an upside-down plate against the top of the rice and carefully flip the plate and basket. Set the plate on a work surface, lift off the basket and peel off the cheesecloth from the rice. Line the basket with the cheesecloth, then slide the rice onto the cheesecloth.
- Cover the basket, insert it in the pot again and steam until the rice is tender, about 20 minutes. Serve right away or keep warm over low heat for no longer than about 2 hours or the rice will harden and become inedible.
PERFECT STICKY RICE
Make and share this Perfect Sticky Rice recipe from Food.com.
Provided by Paris-Falls
Categories White Rice
Time 11m
Yield 1 pot
Number Of Ingredients 3
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.
STICKY RICE
Provided by Jennifer Rubell
Categories Rice Side Vegetarian Vegan Bon Appétit Fat Free Sugar Conscious Low Sugar Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Bring water to boil in small saucepan. Stir in salt and rice; bring to boil. Cover, reduce heat to low, and simmer until water is absorbed and rice is tender, about 17 minutes. Remove pan from heat.
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BASIC STICKY RICE | COOKSTR.COM
From cookstr.com
Category Asian Recipes
- Soak the rice in a container that holds at least twice the volume of the 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°F) 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 conical steamer basket or alternative steaming arrangement (see Equipment Note). Set the steamer basket or steamer over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water.
- If using an alternative steaming arrangement, turn the rice over after about 20 minutes, so the top layer is on the bottom.
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