Sticky Rice Laotian Style Sallye Recipes

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.

Steps:

• 1. ***You can substitute 8 chicken thighs or legs for the breasts if desired
• 2. Peel garlic cloves and mince finely. Finely grate ginger root Grate the zest of one firm orange (will be approximately 1/4 cup) Chop the cilantro or parsley leaves only (discard the stems)
• 3. MAKING THE STICKY RICE: 1. Rinse and soak the rice beforehand as follows. 2. Pour the uncooked rice into a large bowl, and add several cups (no need to measure) of cold water. 3. Shake and stir the rice around with your hands; the water will turn white. 4. Drain the water from the rice, and repeat this step until the water stops turning completely white. Drain last water from bowl. 5. Finally, add clean water (approx 2 cups) to the bowl to cover the rice and let it soak for at least 6 hours (overnight is best).
• 4. 6. Once rice has soaked overnight, if you have a rice cooker, use it to prepare the rice. 7. If not, add the rice (do not drain the bowl) and 1 cup of water to a medium heavy pot. Bring the water to a boil, then cover the pot and turn the heat down to low simmer. Let the rice cook undisturbed for 20 minutes, then check for doneness.Cook longer if needed. When the rice is ready, set it aside to cool. 8. In a large pot, combine the coconut milk (make sure to shake the can well before opening) and sugar. Mix over medium-high heat until the sugar is dissolved and the sauce is combined and creamy. 9. Add the cooled rice into the pot with the coconut milk mixture. Stir to combine, and continue to cook over medium-high heat until the mixture is the consistency of thick porridge. Remove from heat.
• 5. MARINATING THE CHICKEN: Place chicken, soy sauce, honey, orange juice and zest, garlic and ginger in a large Ziplock freezer bag. 2. Shake bag well to combine ingredients and place in refrigerator at least one hour, or up to overnight. Turn bag over a couple of times so all chicken will be coated.
• 6. COOKING THE CHICKEN: 1. Preheat the oven to 425ºF 1. Remove the chicken to a bowl and discard the marinade. 2. Sprinkle the chicken with salt and pepper 3. Place chicken in large cast iron skillet or baking sheet and place in oven.
• 7. 4. Cook for about 40 minutes until well browned and temperature is at 180º F in the thickest part. If you don't have a thermometer, pierce the chicken with a skewer or fork in the thickest part; if juices run clear, it is done.
• 8. SERVING: Place chicken and rice on serving platter and garnish with sesame seeds and chopped cilantro or parsley. Serve while chicken is still warm. Optional: Add mango and/or orange slices slices to platter for additional garnish.
• 9. AN ALTERNATE METHOD OF SERVING: Wash and dry one head of romaine lettuce. Arrange in separate platter. Place one or two tablespoons of chicken and rice on lettuce leaf, garnish with chopped chives, toasted sesame seeds, chopped cilantro leaves, and slice of mango on chicken mixture. Wrap lettuce leaf around mixture, dip in your choice of sauce and eat as an appetizer.
• 10. NOTE: You can also use this sticky rice method with other recipes, it's pretty basic.