Unknownchef86s Super Easy Sticky Rice Recipes

BASIC STICKY RICE

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.

BASIC STICKY RICE

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.

EASY STICKY RICE

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.

SWEET STICKY RICE WITH MANGOES

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.

CURRY STICKY RICE STUFFED WITH SHORT RIB BY CHEF JJ JOHNSON RECIPE BY TASTY

Steps:

• Add the rice to a large nonreactive bowl that holds at least double the volume of the rice. Cover the rice by 2-3 inches (5- 7 ½ cm) with warm water and soak for 2 hours.
• Drain the rice and transfer to a steamer basket lined with cheesecloth. Set the steamer basket over a large pot with several inches of boiling water.
• Cover and steam the rice for 30 minutes, or until shiny and tender. Be careful that the pot doesn't run dry during steaming; add more water if necessary.
• While the rice steams, pour the coconut milk into a large heavy pot over medium heat and bring to a simmer. Make sure it does not boil.
• Once the coconut milk is simmering, add the sugar, curry powder, lime zest, and salt, and whisk to completely dissolve the sugar and salt in the hot coconut milk.
• When the sticky rice is done, turn it out into a large dish and use a wooden spoon to mix in the coconut milk mixture. Let stand, covered, for 30 minutes-1 hour to allow the flavors to melt.
• Preheat the oven to 350°F (180°C).
• Season the short ribs all over with salt and pepper.
• Heat the canola oil in a large Dutch oven over high heat. Working in batches, sear the short ribs on all sides until golden brown, 5-6 minutes. Remove from the pot and set aside.
• To the Dutch oven, add the jalapeño, bay leaves, thyme, and parsley, and cook until fragrant, 1-2 minutes.
• Deglaze the pan with the red wine, scraping any browned bits from the bottom of the pot, then add the beef stock and orange juice.
• Return the short ribs back to the pan. Cover and braise in the oven for 3 hours, until the meat pulls apart easily with a fork. Set aside to cool slightly, then shred the short ribs with 2 forks.
• Using a 3-inch square mold, add a scoop of rice to the mold and spread in an even layer. Scoop in a layer of short rib, then cover with more rice. Garnish with sesame seeds. Unmold the rice and repeat with the remaining ingredients.
• Serve with lime wedges.
• Enjoy!