BASIC STICKY RICE
Provided by Food Network
Categories side-dish
Time P1DT30m
Yield 4 to 6 servings or 6 1/2 cups
Number Of Ingredients 2
Steps:
- Soak the rice in a container that holds at least twice the volume of 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 degree) 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 steamer basket. Set the steamer basket over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water. Cover and steam for 25 minutes, or until the rice is shiny and tender. Turn the rice over after about 20 minutes, so the top layer is on the bottom. Be careful that your pot doesn't run dry during steaming; add more water if necessary, making sure to keep it from touching the rice.
- Turn the cooked rice out onto a clean work surface. Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead. This helps get rid of any clumps; after several foldings, the rice will be an even round lump. Place it in a covered basket or in a serving bowl covered by a damp cloth or a lid. Serve warm or at room temperature, directly from the basket or bowl. The rice will dry out if exposed to the air for long as it cools, so keep covered until serving.
- Soak the rice in a container that holds at least twice the volume of 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 degree) 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 steamer basket. Set the steamer basket over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water. Cover and steam for 25 minutes, or until the rice is shiny and tender. Turn the rice over after about 20 minutes, so the top layer is on the bottom. Be careful that your pot doesn't run dry during steaming; add more water if necessary, making sure to keep it from touching the rice.
- Turn the cooked rice out onto a clean work surface. Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead. This helps get rid of any clumps; after several foldings, the rice will be an even round lump. Place it in a covered basket or in a serving bowl covered by a damp cloth or a lid. Serve warm or at room temperature, directly from the basket or bowl. The rice will dry out if exposed to the air for long as it cools, so keep covered until serving.
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
STICKY RICE LAYER CAKE (VEGAN/GLUTEN-FREE)
Steps:
- Combine flours together in a large mixing bowl. Add the salt and sugar and stir everything together.
- Add the coconut milk plus the coconut flavoring. Stir well by hand, or mix with electric beaters on low speed. I find a hand whisk works just fine.
- Once you have a fairly smooth batter, pour half of it into another bowl.
- Add a few drops of red food coloring to one of the bowls and stir to create a pink batter (or choose another color or colors according to your preference).
- Grease a loaf pan with a few drops of cooking oil (a glass one works well so you can see the layers as you add them, but it's not necessary).
- Place the loaf pan in a steamer, if you have one. If not, a flat-bottomed wok or large soup-type pot also works, as long as your loaf pan can fit inside it (I used a flat-bottomed wok for mine). You will also need a lid that will fit over both the loaf pan and the pot/wok.
- Pour some water into your steamer, or into the bottom of the pot or wok (around the loaf pan) - it should be at least 1 inch deep. Don't make the water too deep, or there will be too much splashing when it boils.
- Now pour roughly 1/3 of one color of batter (either pink or white) into the loaf pan. You can choose to make the layers thin or thick - anywhere from 1/4 to 1/2 inch of batter is good.
- Bring the water to a bubbling boil, then reduce heat so that it is gently boiling around the loaf pan (If you're using a wok or pot, the boiling water may make the loaf pan rattle a little.) Cover the pot or wok/steamer with a tight-fitting lid so the cake can steam-cook.
- Steam for five minutes, or until the batter is firm to the touch. Then add your second layer on top. Tips: the second and subsequent layers will take slightly longer to cook - from 8 to 10 minutes, depending on the heat of your steamer. Cook until the middle of the cake is as firm to the touch as the outside. The cake will also rise slightly as it cooks. Also, be sure to add water to your steamer or wok/pot every 10 minutes or so.
- Continue adding layers and steaming the cake in the same way until nearly all the batter is used up. For the final layer, I like to add a few extra drops of red coloring to create a darker, contrasting top (see photo). Tips: It's better to overcook rather than undercook this cake (if you undercook some of the layers, they will turn out too soft and the cake won't hold together when sliced). Also, note that the middle of the cake may ripple towards the end - that is normal. The rippling effect will subside once it has cooled, and you won't notice it once the cake is sliced up.
- When cake is done cooking, remove the loaf pan from the steamer and allow it to cool at least 10 minutes. After it has cooled, place in the refrigerator. Chilling it will help it firm up so that slicing will be easier.
- When cake is cold, run a butter knife around the outside of the pan, then turn pan over and use the knife and your hands to nudge the cake out.
- To slice it, use a sharp, non-serrated knife and one smooth slicing motion from the top downward (try not to use too much of a sawing motion). You can simply serve this cake in slices or cut out shapes, such as diamonds or squares. Serve at room temperature. ENJOY! To store this cake: Place in a covered container or in a plastic bag. It can be stored for a day or two on your counter, then place in the refrigerator. I find it's best to eat this cake up within 3 days; after that, it loses its moistness and flavor.
Nutrition Facts : Calories 1046 kcal, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 1 g, Protein 10 g, SaturatedFat 83 g, Sodium 77 mg, Sugar 19 g, Fat 94 g, ServingSize 1 cake, UnsaturatedFat 0 g
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.
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.
STICKY RICE
Provided by Molly O'Neill
Categories easy, quick, side dish
Time 25m
Yield About 4 cups
Number Of Ingredients 2
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
UNKNOWNCHEF86'S SUPER EASY STICKY RICE
I've had numerous requests for this method of cooking plain rice. I've never seen it anywhere else. It's been the only way I cook plain rice since I first tried it. And it's so simple to make! My pastor went nuts over it, wanting to know if he could get the recipe. He said it reminded him of the sticky rice that is served in many oriental restaurants. It's comes out steamed, rather than boiled. Cooking time includes soak time for the rice; rice cookers will vary in cooking time.
Provided by UnknownChef86
Categories Long Grain Rice
Time 55m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Rinse the rice til water runs[mostly] clear.
- Drain, then add 3 cups cold water to the rice.
- Add salt to taste.
- Put the pan in the rice-cooker, but DON'T plug it in as some rice cookers have a"keep warm" feature when it's plugged in (I know mine does).
- Let sit for 1/2 hour to soak.
- Plug in and cook as normal.
- This recipe can be reduced or increased as your rice cooker or needs allow, simply make sure that the soaking water and the rice are in equal measure.
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
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