Thai Sticky Or Glutinous Rice Cook With Microwave Recipes

Steps:

• Soak the glutinous rice with cold water for 15 minutes and rub the rice with your hands and wash until the water starts to be clear.
• Put the rice in the microwave safe container and put the water about 2 cup or submerge the rice.
• Cook on high power about 20 minutes.

Steps:

• In a dry skillet, toast the coconut over medium-low heat, stirring, until lightly browned and fragrant, 4 to 5 minutes. Transfer to a plate to cool (don't leave it in the skillet or it might burn).
• Place the sticky rice in a microwave-safe bowl and cover with 1¾ cups warm water. Let soak for at least 10 minutes or up to 1 hour. Cover the bowl with an upside-down plate or plastic wrap and microwave on high for 3 minutes. Carefully stir the rice from top to bottom, then cover and cook the rice for another 3 minutes. Repeat the process, stirring and microwaving 3 minutes at a time, until all the water has been absorbed and the rice has turned translucent (this means it's cooked). Set aside to cool slightly.
• In a medium saucepan, bring the coconut milk to a boil over medium heat. Reduce the heat to a simmer, add the sugar and salt, and stir until they dissolve. Remove from the heat, pour the hot coconut milk over the warm sticky rice, and stir to combine. Let sit for 5 minutes so the rice can absorb the coconut milk.
• Transfer to a serving bowl and top with the toasted coconut. Serve with sliced mango. If desired, garnish with sesame seeds and fresh mint.

Steps:

• Rinse and then soak the dried shiitake in warm water for about 20-30 minutes, or until they've become soft and pliable. Do the same for the dried shrimp.
• Remove mushroom from water, squeeze dry, and reserve the water to add flavor to the rice. Remove the stems, they're too tough. Slice mushroom thinly.
• Drain shrimp from water, reserve water to add to rice later.
• While you wait for the little fungi to soften up, get a wok and heat it up. No oil will be necessary because the fat content in the sausages (whoops, forgot to mention that. But if it gets too dried, add about 1 tablespoon of olive oil But we're talking comfort food here, afterall...) will all come out during cooking. Quickly fry for 2-3 minutes, then add the dried shrimp and toss it about until you smell all the great aromas and much of the oil from the sausage has come out. Tip the sausage pieces and shrimp into a dish, taking care to leave most of the oil behind in the wok, and put aside.
• Heat up the wok again and add the glutinous rice. This part is a bit like the beginnings of a risotto. In an ideal world, the glutinous rice would be cooked in this way throughout, in the wok, until the rice has completely cooked through. But we don't have time, so my mom taught me this method of par-cooking the glutinous rice before adding it to the rice cooker with the medium grain rice.
• Keep stirring the rice until all the grains are coated in the sausage oil. Heat the reserved shrimp and mushroom water until nearly boiling, if using, if not heat up 2 cups of water. Then add small ladles of liquid in at a time, letting the rice absorb all the liquid before adding the next bunch. Do this for about 10 minutes until the rice looks fluffy and the mixture thickens. You may use mor less water than 2 cups.
• Rinse your medium grain rice in the rice cooker and fill with water to 2cm above the rice. Add your par-cooked glutinous rice, the reserved sausage and shrimps. Slice the mushrooms and add those in, too, along with any of the water they were soaking inches. Add soy sauce. Mix well. If needed, top up with water so there is 2cm of liquid above the rice again. Turn on the rice cooker and leave to bubble away happily....
• When the rice is ready, remove the lid and give it a big stir, loosening the rice. This ensures that it's all nice and fluffy. Drizzle with a bit of sesame oil. Mix well and serve in a large, thick bowl. Sprinkle over the chopped spring onions.
• And as with most comfort foods, it tastes even better the next day.