Easy Sticky Rice In A Pasta Pot Recipes

EASY STICKY RICE

Easy Sticky Rice image

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

Ingredients

1 cup medium grain rice
1 cup water
1 tablespoon water

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 Rice image

Provided by Molly O'Neill

Categories easy, quick, side dish

Time 25m

Yield About 4 cups

Number Of Ingredients 2

Ingredients

1 1/2 cups medium-grain sticky rice
2 1/2 cups water

Steps:

Rinse and drain the rice. In a medium saucepan, combine the rice and water and bring to a boil. Lower the heat, cover the pot and simmer for 12 minutes. Turn off the heat and allow to stand, covered, for 10 minutes before serving.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 0 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 7 milligrams

SHORTCUT STICKY RICE

Shortcut Sticky Rice image

Make and share this Shortcut Sticky Rice recipe from Food.com.

Provided by Mercy

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 cup long-grain rice
2 1/2 cups water
1 teaspoon salt
3 tablespoons vegetable oil

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.

AROMATIC STICKY RICE

Aromatic Sticky Rice image

I made this in a cooking class at Leith's in London. It's a very simple rice that always turns out like the rice served in Thai restaurants in London.

Provided by Sackville

Categories Rice

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 6

Ingredients

225 g thai jasmine rice
425 ml water
1 stalk lemongrass, bruised
1 whole red chile
2 1/2 cm fresh gingerroot, peeled and bruised
1 clove garlic, peeled

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.

Nutrition Facts : Calories 427.4, Fat 0.7, SaturatedFat 0.1, Sodium 16.5, Carbohydrate 94.4, Fiber 3.5, Sugar 1.2, Protein 8.2

FOOLPROOF THAI STICKY RICE

Foolproof Thai Sticky Rice image

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

Ingredients

2 cups thai sticky rice (long grain)
1 quart water

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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