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.
PERFECT STICKY RICE
Make and share this Perfect Sticky Rice recipe from Food.com.
Provided by Paris-Falls
Categories White Rice
Time 11m
Yield 1 pot
Number Of Ingredients 3
Steps:
- Pour rice into saucepan, amount will vary depending on how many you are serving.
- Fill the saucepan with water, covering the rice completely.
- The water should be over the rice up to the first knuckle on your finger.
- Set to medium heat, cover slightly leaving a space for the water to escape, and let cook until all the water has evaporated, DO NOT STIR!
- *For chicken or beef flavored rice add ONE bullion cube to the water just before placing on the stove.
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
PERFECT SUSHI RICE
Here is my recipe for the perfect sushi rice. You can eat this alone or roll into your favorite sushi roll with ingredients of choice. I use strips of carrots, cucumbers and slices of avocado. You can adjust the amount of vinegar in this recipe to suit your taste.
Provided by LucyDelRey
Categories Appetizers and Snacks
Time 25m
Yield 15
Number Of Ingredients 6
Steps:
- Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
- In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.
Nutrition Facts : Calories 112.2 calories, Carbohydrate 23.5 g, Fat 1 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 158.2 mg, Sugar 3.3 g
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- 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.
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