HOW TO MAKE STICKY RICE (FOOLPROOF METHOD!)
Foolproof instructions to make sticky rice without a rice cooker or special equipment. Our method makes perfect sticky rice every time!
Provided by Judy
Categories Rice
Time 45m
Number Of Ingredients 2
Steps:
- Add the sticky rice to a mixing bowl or other deep container. Fill it with water so that the water level is at least 3 inches above the rice, as the rice will expand when soaking.
- Soak for 6 to 24 hours. Soak it longer if you want your sticky rice to have a softer texture.
- Drain the water (no need to shake off the excess water), and evenly arrange the soaked sticky rice on a heat-proof, rimmed plate or bamboo steamer lined with natural steamer liners or parchment paper.
- Cover and steam for 30-45 minutes. When making larger batch of rice, steam in two batches or steam longer. You can check the rice and increase the steaming time if need be.
- Keep the sticky rice in the steamer or covered to prevent drying out until you serve it or use it in a recipe.
Nutrition Facts : Calories 342 kcal, Carbohydrate 76 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 3 g, ServingSize 1 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
CHINESE RESTAURANT-STYLE STICKY RICE
I found this in Cook's Country magazine. Sticky rice we can make at home and use our chopsticks?! YAY! I've stirred, lid off, lid on, added oil, etc, to try and make my rice really sticky. There's nothing special here as far as ingredients, it's just a very simple method! Thanks Cook's Country and Chef Kelley Baker! Do not stir the rice as it cooks. The finished rice can stand off heat, covered, for up to 15 minutes. NOTE: This recipe doesn't claim to be authentic sticky rice, just a convenient method of utilizing the white rice in your pantry to make rice with a sticky consistency.
Provided by Chef PotPie
Categories White Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly.
- Bring rinsed rice, water, and salt to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes.
- Reduce heat to low, cover, and cook until rice is tender and water is fully absorbed, about 15 minutes. Serve.
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.
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
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
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
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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