SAVORY STICKY RICE BOWLS (OR STIR-FRIED STICKY RICE)
- Rinse, soak and steam rice according to directions in the recipe for Basic Sticky Rice. While rice steams, cook bacon and sausage in a wok or skillet over medium heat, to render a little fat. Add diced onion and stir-fry until onion is soft and lightly browned, about 5 minutes.
- Add red chiles and dried shrimp and cook for 1 minute. Add mushrooms, season well with salt and pepper, and cook until softened, about 5 minutes. Add ginger, soy sauce, sesame oil and sweet wine. Stir and scrape bottom of pan with a wooden spoon to deglaze. Add 1/2 cup water and simmer 1 minute.
- Turn off heat and add cooked sticky rice. Sprinkle lightly with salt and mix well with 2 spoons to incorporate. Serve immediately or transfer to several individual heatproof bowls. (Rice may be reheated later in a water bath.) If desired, invert bowls onto plates. Garnish with scallions and cilantro.
Nutrition Facts : @context http, Calories 394, UnsaturatedFat 8 grams, Carbohydrate 58 grams, Fat 13 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 4 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 0 grams
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
Yield 4-6 serving(s)
Number Of Ingredients 11
- 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
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- Classic Thai Chicken Fried Rice. This simple recipe is another takeout classic—one that uses chicken instead of shrimp. Lime juice and a pinch of sugar brighten up the fried rice, and the addition of mushrooms give it body and an earthy flavor.
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- Savory Sticky Rice With Mushrooms, Green Onion, and Chile. The defining characteristic of this fried rice recipe is not the succulent bacon or the aromatic green onions, but the steamed sticky rice that adds a satisfying bite.
- Saffron Coconut Rice. If you like coconut rice, try this delicious Thai saffron coconut rice recipe. Either coconut or saffron is sometimes added to rice in Thailand, and instead of choosing one or the other, this recipe combines both.
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Top Asked Questions
What to make with sticky rice in Thailand?No Thai restaurant order is complete without an order of warm coconut sticky rice. Whether you top it with a Thai custard or with add sticky rice with mango, coconut sticky rice is so versatile. There are just a few simple ingredients that you need to make this dynamic dessert. The recipe itself is actually quite simple.
How long does it take to make coconut sticky rice?Coconut sticky rice is creamy, sticky, sweet, and savory without any of the different flavors overpowering one another. It is a decadent dish that pairs well at the end of a hearty meal. How hard is coconut sticky rice to make? Coconut sticky rice only takes about 30 minutes to make with less than four ingredients. It's a very simple recipe.
Can you make sticky rice in a rice cooker?Sticky rice makes a delicious accompaniment to various main course dishes, especially anything with a sauce. Similar to Japanese rice, Thai sticky rice is excellent served with saucy stir-fries or curries. While it can be made in a rice cooker, here I'm going to show you how to cook sticky rice in a pot on your stove.
What to do with day old sticky rice?Here are a few ideas: Use sticky rice to make a layer cake dessert or the classic Thai favorite, mango rice. Make sticky rice dumplings with prepared sticky rice, chicken, and seasonings. Combine 1 1/2 cups of day-old leftover sticky rice with 1 beaten egg and salt, to taste.