Sticky Rice Laotian Style Sallye Recipes

STICKY RICE WRAPPED IN LOTUS LEAVES

Sticky Rice Wrapped in Lotus Leaves image

Provided by Food Network

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 16

Ingredients

2 1/2 cups cooked glutinous rice (see Cook's Note)
2 dried lotus leaves (can be found at specialty Asian markets or online)
1 small handful dried shrimp
5 small dried shiitake mushrooms
1 tablespoon peanut oil
1-inch piece fresh ginger, peeled and grated
2 small shallots, peeled and finely chopped
8 ounces lean ground pork
1 teaspoon Chinese five-spice powder
1 tablespoon Shaohsing rice wine
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 teaspoon toasted sesame oil
Pinch sea salt
Freshly ground white pepper
1 to 2 scallions, sliced on the diagonal, for garnish

Steps:

Place 1 cup rice in a pan with 2 cups water (1 to 2 ratio), then bring to a boil, reduce the heat, cover and simmer for 15 minutes. In a large bowl or in a clean sink, soak the lotus leaves for 20 minutes in enough hot water to cover, and then drain and set aside. In a small bowl, soak the dried shrimp for 20 minutes in enough hot water to cover, and then drain, finely chop and set aside. In another small bowl, soak the dried mushrooms for 20 minutes in enough hot water to cover, and then drain, finely chop and set aside.
Heat a wok over high heat until the wok begins to smoke, and then add the peanut oil. Add the ginger, shallots, chopped shrimp and chopped mushrooms, and stir-fry for 1 minute. Add the ground pork and stir-fry to break up. When the pork begins to brown, stir in the 5-spice and rice wine. When the wine has almost evaporated, stir in the rice. Once the rice is incorporated, season with the light soy sauce, dark soy sauce, sesame oil, salt, white pepper and mix well. Remove from the heat.
Remove lotus leaves from soaking water (if you haven't already), open and pat dry with paper towels. Spoon half of the sticky rice mixture into the center of 1 lotus leaf. Fold in the sides (snug, but not tight), fold up the bottom and roll up. Secure with butcher's twine. Repeat with the remaining lotus leaf and rice. Place in a bamboo steamer and steam for 8 to 10 minutes to infuse with fragrance. Remove from the steamer and unwrap the parcels. Serve garnished with the sliced scallions.

STICKY RICE

Sticky Rice image

I met someone from Hawaii, and she told me the EASIEST way to do sticky rice in a rice cooker. I love my rice cooker and we use it at LEAST once a week since we live in Japan right now and can get the best short grain rice.

Provided by Outofmymindyo

Categories White Rice

Time 28m

Yield 2-8 serving(s)

Number Of Ingredients 2

Ingredients

2 cups short-grain rice (Calrose type works best) or 2 cups medium grain rice (Calrose type works best)
water

Steps:

Place your preferred amount of rice in the rice cooker and wash three times by filling pot with water and draining it off just until the rice is about to spill out of the pot.
After washing, fill pot with water until the water reaches the first line of your middle finger when you stick your middle finger down and JUST touch the rice.
Cook rice using cooker, which automatically shuts off or clicks to warm setting depending on your cooker.
Your rice should be nice and sticky and soak up the great flavors of anything you are adding to it, and it should also be great by itself.
*Note* Over-washing rice will give it a distinctive fishy flavor that is NOT good.

STICKY, STICKY RICE (KHAO NEOW)

Sticky, Sticky Rice (Khao Neow) image

Sticky rice is a staple in Laos. The good little grains pinch together into little balls, perfect for dipping into sauces like jeow. Traditionally one would use a special basket to steam the rice, but a bamboo steamer lined with cheesecloth works very well.

Provided by Sharon123

Categories Rice

Time 40m

Yield 4 cups

Number Of Ingredients 2

Ingredients

2 cups glutinous rice (also known as sticky and sweet rice)
water

Steps:

The method for sticky rice is almost the same no matter who you ask. Easy.
First, rinse the rice well, about 4 times. Then soak in cool water overnight. Make sure to cover the rice by a few inches of water.
Drain.
You'll find the rice has doubled in size.
Bring water to boil in a wide pot or skillet (whatever you plan to use for the steamer).
Line bamboo steamer with thin cotton cloth or cheesecloth.
Add the soaked, drained rice.
Steam vigorously for 20-25 minutes until rice is tender.
Eat with your fingers, starting at the edge of the steamer and working your way around and towards the center. (The rice at the center is reserved for elders and honored guests). Dip into some jeow or other spicy dip.
Enjoy with a smile. A sticky, sticky smile.

Nutrition Facts : Calories 342.2, Fat 0.5, SaturatedFat 0.1, Sodium 6.5, Carbohydrate 75.5, Fiber 2.6, Protein 6.3

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