Easy Sticky Rice Food

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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

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.

CHINESE STICKY RICE



Chinese Sticky Rice image

This sticky rice recipe is a fail-proof, super easy, and crowd-pleasing dish. Most of the ingredients can now be found in the Asian aisles of your favorite grocery stores.

Provided by Amy | Chew Out Loud

Categories     Main Dish

Time 55m

Number Of Ingredients 12

3 cups uncooked short-grain glutinous rice
1 cup dehydrated/dried Shiitake mushrooms
5 links of Chinese Sausage (lap cheong, diced)
1 TB vegetable oil
1 TB finely minced (peeled fresh ginger)
1/3 cup Chinese cooking rice wine
4 TB regular soy sauce or tamari
3 TB Asian oyster sauce
4 tsp Asian pure sesame oil
1/2 tsp white pepper
2 1/3 cups good chicken broth
1/2 cup thinly sliced scallions (greens only)

Steps:

  • Do ahead: Rehydrate dried Shiitake mushrooms by soaking in warm water for about 1 hour. Drain well and chop. Set aside.
  • Drain: Drain soaked rice and rinse with cold water. Set aside.
  • Heat: Heat up a heavy large pot (I use my largest All-Clad) with 1 TB oil until hot. Add ginger and stir fry for a minute. Add Chinese sausage and Shiitake mushrooms, stir frying for another minute. Add in rice wine, soy sauce, oyster sauce, sesame oil, white pepper, and rice. Stir to coat thoroughly. Add broth, stir to incorporate, and bring to a boil.
  • Simmer: Once it reaches a boil, immediately reduce to simmer. Cover tightly and cook 45 minutes. Turn heat off and let it sit for at least 10 minutes, covered. Do not peak!
  • Stir and Stand: Carefully stir cooked sticky rice, from bottom to top throughout. Cover and let stand another 10 minutes before serving.
  • Garnish and Serve: Garnish with freshly sliced scallions, if desired. Chopped cilantro or chives work well, too.

Nutrition Facts : Calories 222 kcal, Sugar 3.2 g, Sodium 598.1 mg, Fat 7.2 g, SaturatedFat 2.3 g, Carbohydrate 32.6 g, Fiber 4.5 g, Protein 9.3 g, Cholesterol 15.1 mg, ServingSize 1 serving

SWEET STICKY RICE



Sweet Sticky Rice image

This recipe was given to me by a dear friend from the Phillipines. She said it was a traditional snack or dessert that she grew up with in her small village. I really like it, though it is definitely sticky so I eat it with a fork on a plate, rather than with my hands.

Provided by Mohamjip

Categories     Dessert

Time 1h10m

Yield 18 squares, 7-10 serving(s)

Number Of Ingredients 5

3 cups glutinous rice
2 (400 ml) cans coconut milk
2 cups brown sugar
2 tablespoons toasted sesame seeds
1 cup toasted shredded sweetened coconut

Steps:

  • Cook rice, then set aside.
  • Boil coconut milk in a deep pan or wok, until it is about 1/2.
  • Add cooked rice and mix well. This takes a bit of time.
  • Then add brown sugar and mix well. The rice mixture should be fairly dry.
  • Pat down in a 9 X 12 pan.
  • Add sesame seeds and coconut.
  • Cool slightly and cut into serving pieces. Leave in the pan.
  • For leftovers, place in refrigerator or freezer.
  • Microwave each piece for about 1 minute to soften.
  • Cooking time includes cooking of rice - about 20 minutes.
  • Glutinous rice is also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice.

Nutrition Facts : Calories 838.9, Fat 30.5, SaturatedFat 25.5, Sodium 73.3, Carbohydrate 137, Fiber 4, Sugar 65.5, Protein 8.9

STICKY RICE



Sticky Rice image

Sticky (or glutinous or sweet) rice is a popular grain in much of Asia, used in both sweet and savory preparations, including Japanese mochi, Korean rice cakes and Chinese eight treasure rice. It differs from regular rice in that it has more starch. As such, the grains tend to stick together, resulting in a slightly chewy texture. This is a basic recipe for plain steamed sticky rice. You can serve it as a side dish as you would conventional steamed rice, stir fry it with Chinese sausage and mushrooms or pair it with sweetened coconut cream and sliced mango.

Provided by Food Network Kitchen

Categories     side-dish

Time 9h15m

Yield 4 servings

Number Of Ingredients 1

3 cups sticky rice (also called glutinous or sweet rice)

Steps:

  • Soak the rice in a medium bowl with enough cold water to cover by 2 inches for at least 8 hours or overnight.
  • Fill a large pot or wok that fits an 8-to-10-inch steamer basket with water (the water shouldn't touch the bottom of the steamer) and bring to a boil over medium-high heat.
  • Line the basket with two layers of damp cheesecloth or a damp lint-free linen towel. Drain the rice, spread it in an even layer in the basket and poke a few holes halfway through the layer. Cover the basket, insert it in the pot and steam for 25 minutes (see Cook's Note).
  • Uncover the basket, securely hold an upside-down plate against the top of the rice and carefully flip the plate and basket. Set the plate on a work surface, lift off the basket and peel off the cheesecloth from the rice. Line the basket with the cheesecloth, then slide the rice onto the cheesecloth.
  • Cover the basket, insert it in the pot again and steam until the rice is tender, about 20 minutes. Serve right away or keep warm over low heat for no longer than about 2 hours or the rice will harden and become inedible.

EASY STICKY RICE



Easy Sticky Rice image

This is a easy & perfect sticky rice. I've made it several times & have not had a failure yet. It comes from stephskitchen.com (a great recipe site). I cannot enter that you can use either short or medium grain rice, either one is okay. Do not use long grain.

Provided by GRANNYLKM

Categories     Medium Grain Rice

Time 32m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 cup medium grain rice
1 cup water
1 tablespoon water

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.

EASY THAI MANGO STICKY RICE



Easy Thai Mango Sticky Rice image

Warm and slightly sweet dessert sticky rice with a creamy texture accented by fresh mango... Perfect! I don't like coconut at all but I love this dish!

Provided by AURA5195

Categories     World Cuisine Recipes     Asian     Thai     Desserts

Time 30m

Yield 3

Number Of Ingredients 5

1 ½ cups coconut milk, divided
1 cup water
3 tablespoons white sugar, divided
1 ½ cups uncooked short-grain white rice
1 medium mango - peeled, seeded, and chopped

Steps:

  • Place 1 cup coconut milk in a pot with water and 2 tablespoons sugar. Heat and stir until almost boiling. Add rice and stir until it bubbles. Reduce heat to low, cover, and let simmer until the rice is tender, 10 to 20 minutes. Don't forget to stir periodically to get the rice off the bottom of the pot.
  • While rice cooks, pour remaining coconut milk and remaining sugar into a separate saucepan. Cook and stir over low heat until sugar is dissolved.
  • Place your rice mixture in serving bowls with fresh mango on top; pour the coconut milk mixture over the top and serve while warm.

Nutrition Facts : Calories 673.8 calories, Carbohydrate 106.6 g, Fat 24.8 g, Fiber 5.3 g, Protein 9.1 g, SaturatedFat 21.6 g, Sodium 19.4 mg, Sugar 23.2 g

UNKNOWNCHEF86'S SUPER EASY STICKY RICE



UnknownChef86's Super Easy Sticky Rice image

I've had numerous requests for this method of cooking plain rice. I've never seen it anywhere else. It's been the only way I cook plain rice since I first tried it. And it's so simple to make! My pastor went nuts over it, wanting to know if he could get the recipe. He said it reminded him of the sticky rice that is served in many oriental restaurants. It's comes out steamed, rather than boiled. Cooking time includes soak time for the rice; rice cookers will vary in cooking time.

Provided by UnknownChef86

Categories     Long Grain Rice

Time 55m

Yield 1 serving(s)

Number Of Ingredients 4

3 cups plain long-grain rice
cold water, for rinsing rice
3 cups cold water
salt, to taste

Steps:

  • Rinse the rice til water runs[mostly] clear.
  • Drain, then add 3 cups cold water to the rice.
  • Add salt to taste.
  • Put the pan in the rice-cooker, but DON'T plug it in as some rice cookers have a"keep warm" feature when it's plugged in (I know mine does).
  • Let sit for 1/2 hour to soak.
  • Plug in and cook as normal.
  • This recipe can be reduced or increased as your rice cooker or needs allow, simply make sure that the soaking water and the rice are in equal measure.

STICKY RICE LAYER CAKE (VEGAN/GLUTEN-FREE)



Sticky Rice Layer Cake (Vegan/Gluten-Free) image

This layer cake has a slightly sticky texture and tastes faintly of coconut. It pairs beautifully with tea or coffee.

Provided by Darlene Schmidt

Categories     Dessert     Breakfast     Snack

Time 55m

Number Of Ingredients 8

1 cup glutinous rice flour (available in clear packets at Asian/Chinese food stores)
2/3 cup tapioca flour (available at health food stores, or Asian/Chinese food stores)
1 can plus 1/4 cup coconut milk
pinch salt
3/4 cup white sugar
2 teaspoons coconut flavoring
4 drops red food coloring (or other color(s) of your choice)
Optional: 1/4 cup shredded coconut (for decoration)

Steps:

  • Combine flours together in a large mixing bowl. Add the salt and sugar and stir everything together.
  • Add the coconut milk plus the coconut flavoring. Stir well by hand, or mix with electric beaters on low speed. I find a hand whisk works just fine.
  • Once you have a fairly smooth batter, pour half of it into another bowl.
  • Add a few drops of red food coloring to one of the bowls and stir to create a pink batter (or choose another color or colors according to your preference).
  • Grease a loaf pan with a few drops of cooking oil (a glass one works well so you can see the layers as you add them, but it's not necessary).
  • Place the loaf pan in a steamer, if you have one. If not, a flat-bottomed wok or large soup-type pot also works, as long as your loaf pan can fit inside it (I used a flat-bottomed wok for mine). You will also need a lid that will fit over both the loaf pan and the pot/wok.
  • Pour some water into your steamer, or into the bottom of the pot or wok (around the loaf pan) - it should be at least 1 inch deep. Don't make the water too deep, or there will be too much splashing when it boils.
  • Now pour roughly 1/3 of one color of batter (either pink or white) into the loaf pan. You can choose to make the layers thin or thick - anywhere from 1/4 to 1/2 inch of batter is good.
  • Bring the water to a bubbling boil, then reduce heat so that it is gently boiling around the loaf pan (If you're using a wok or pot, the boiling water may make the loaf pan rattle a little.) Cover the pot or wok/steamer with a tight-fitting lid so the cake can steam-cook.
  • Steam for five minutes, or until the batter is firm to the touch. Then add your second layer on top. Tips: the second and subsequent layers will take slightly longer to cook - from 8 to 10 minutes, depending on the heat of your steamer. Cook until the middle of the cake is as firm to the touch as the outside. The cake will also rise slightly as it cooks. Also, be sure to add water to your steamer or wok/pot every 10 minutes or so.
  • Continue adding layers and steaming the cake in the same way until nearly all the batter is used up. For the final layer, I like to add a few extra drops of red coloring to create a darker, contrasting top (see photo). Tips: It's better to overcook rather than undercook this cake (if you undercook some of the layers, they will turn out too soft and the cake won't hold together when sliced). Also, note that the middle of the cake may ripple towards the end - that is normal. The rippling effect will subside once it has cooled, and you won't notice it once the cake is sliced up.
  • When cake is done cooking, remove the loaf pan from the steamer and allow it to cool at least 10 minutes. After it has cooled, place in the refrigerator. Chilling it will help it firm up so that slicing will be easier.
  • When cake is cold, run a butter knife around the outside of the pan, then turn pan over and use the knife and your hands to nudge the cake out.
  • To slice it, use a sharp, non-serrated knife and one smooth slicing motion from the top downward (try not to use too much of a sawing motion). You can simply serve this cake in slices or cut out shapes, such as diamonds or squares. Serve at room temperature. ENJOY!​ To store this cake: Place in a covered container or in a plastic bag. It can be stored for a day or two on your counter, then place in the refrigerator. I find it's best to eat this cake up within 3 days; after that, it loses its moistness and flavor.

Nutrition Facts : Calories 1046 kcal, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 1 g, Protein 10 g, SaturatedFat 83 g, Sodium 77 mg, Sugar 19 g, Fat 94 g, ServingSize 1 cake, UnsaturatedFat 0 g

EASY STICKY RICE (IN A PASTA POT)



Easy Sticky Rice (In a Pasta Pot) image

There are many recipes for sticky rice here, but his one is easy and doesn't require fancy equipment. From Cracking the Coconut, an award winning Thai cookbook by Su-Mei Yu, owner of my favorite Thai restaurant in San Diego. Yield is dependent on how much rice you make. I've stated 2 cups only because the site requires an amount. PREP TIME DOES NOT INCLUDE SOAKING TIME!

Provided by Jostlori

Categories     Low Cholesterol

Time 48m

Yield 1 serving(s)

Number Of Ingredients 2

6 corn husks (or more, fresh or dried and soaked for 30 mins)
2 cups jasmine rice

Steps:

  • Rinse the amount of rice you're using three times, then fill a bowl with cool water and let the rice soak overnight. It takes 5-6 hours for the rice to fully expand and soften.
  • TIP: a good shortcut is to soak the rice in very warm water. When the water is cool, the rice will be soft. The water will turn murky and the rice grains slightly slimy, rinse once more in cool water. It might not be as soft and sticky as rice that has been soaked overnight, but it will do the job.
  • Test to see if the rice is ready by pressing a grain lightly with your fingernails. If it breaks easily, it's ready.
  • Line the steamer basket insert of a pasta pot with fresh corn husks or soaked dried corn husks (easy to find in Hispanic markets). Spray the husks with oil to prevent the rice from sticking, then spread the soaked rice evenly over the husks.
  • Fill the pot with water to just under the steamer basket insert. Put the steamer insert into the pot, cover and bring to a boil over medium high heat.
  • Steam the rice for at least 20 minutes, or longer.
  • Transfer the rice to a serving bowl when ready to serve. Cover the rice with some corn husks to keep it moist and warm.

BASIC STICKY RICE



Basic Sticky Rice image

Provided by Food Network

Categories     side-dish

Time P1DT30m

Yield 4 to 6 servings or 6 1/2 cups

Number Of Ingredients 2

3 cups long-grain Thai sticky rice
3 cups long-grain Thai 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.

STICKY RICE



Sticky Rice image

Provided by Jennifer Rubell

Categories     Rice     Side     Vegetarian     Vegan     Bon Appétit     Fat Free     Sugar Conscious     Low Sugar     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 3

3 cups water
1 teaspoon salt
1 1/2 cups short-grain rice (such as sushi rice)

Steps:

  • Bring water to boil in small saucepan. Stir in salt and rice; bring to boil. Cover, reduce heat to low, and simmer until water is absorbed and rice is tender, about 17 minutes. Remove pan from heat.

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  • Place your sticky rice on a simmer (about gas 3-4 or low on your stovetop) for about 12 minutes or until the liquid is absorbed. It is really important that your stove is on this very low medium simmer heat. If it is too high, your rice will stick and burn. (if your lid has a hole in it, your rice will not cook well as all the moisture will evaporate from the pot before it is done cooking) At about the 6-minute mark – half way mark, take lid off very briefly and stir well just to make sure it is not sticking. Place the lid back on to continue the steaming process for another 6 minutes. The rice should now be sticky and tender to the bite. If not, continue to cook for 1-2 more minutes over low heat and recheck. Remove from heat and remove the ginger wedge from the cooked sticky rice, put the lid back on the pot and set aside.
  • Next add 3- 4 tablespoons of sugar or sugar alternative into your cooked sticky rice and stir while it is still hot. Now your sticky rice should look glossy. (We only added 3 tablespoons of sugar as we like our desserts only delicately sweet. However, if you like your desserts moreAmerican Style sweet, then be sure to add 4 tablespoons of sugar)


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Occupation Contributing Recipe Developer/Host
Total Time 12 hrs


EASY STICKY RICE - DAD'S DELICIOUS DINNERS
Sticky (Glutonous) Rice. Cold tap water. Directions. 1. Pour as much rice as needed into a large bowl. 2. Fill up bowl with water. 3. Place aside for as long as you can (15 minutes to several hours), the rice will soak up he majority of the water during this time so the longer the better.
From dadsdeliciousdinners.co.uk
Estimated Reading Time 2 mins


HOW TO MAKE STICKY RICE | BBC GOOD FOOD
Our top sticky rice recipes 1. Easy beef and black bean sauce. Our easy beef in black bean sauce stir-fry is ideal for a midweek family meal everyone will love. Use tender rump steak, crunchy veg and plenty of warming ginger and chilli for a satisfying supper you can make in just 30 minutes. Serve with mounds of sticky rice and a sprinkling of fresh coriander. 2. Sticky …
From bbcgoodfood.com
Estimated Reading Time 4 mins


STICKY RICE RECIPE - SIMPLE CHINESE FOOD
The water must be less than usual for cooking, just one centimeter higher than the glutinous rice. 3. Scatter the cooked glutinous rice with a rice spoon and set aside. 4. Add oil to the pan. 5. After the oil is boiled, add the shrimps and sausages, stir-fry for a while on medium heat, then add the shiitake mushrooms, and stir-fry for a while.
From simplechinesefood.com
4.9/5
Total Time 15 mins
Servings 3


61 EASY AND TASTY EASY STICKY RICE RECIPES BY HOME COOKS ...
61 homemade recipes for easy sticky rice from the biggest global cooking community! See recipes for Easy Homemade Mango Sticky Rice (Using Rice Cooker) too.
From cookpad.com


STICKY RICE FLOUR RECIPES
Glutinous Rice Flour Recipes. Browse dozens of delicious and easy-to-make glutinous rice flour recipes that are both Asian or Filipino-based in nature. From Sticky Rice Balls with Peanuts to Mini Special Sapin-Sapin to traditional Kalamay Lansong find the perfect recipe utilizing glutinous rice flour for your next party or holiday get-together.
From tfrecipes.com


10 BEST STICKY RICE SAUCE RECIPES - YUMMLY
Relevance Popular Quick & Easy. Sticky Rice Sauce Recipes 27,306 Recipes. Last updated Feb 08, 2022. This search takes into account your taste preferences. 27,306 suggested recipes. Thai Chili Sauce (Nam Jim Jaew) I Heart Umami. cashew, sticky rice, hemp seed, lime juice, cilantro, shallots and 4 more. Thai Chili Sauce (Nam Jim Jaew) I Heart …
From yummly.com


10 BEST STICKY RICE WITH VEGETABLES RECIPES | YUMMLY
Cantonese Sticky Rice Dumplings Christine's Recipes. egg yolks, sugar, salt, salt, sugar, sugar, light soy sauce, shiitake mushrooms and 12 more.
From yummly.com


HOW TO MAKE EASY STICKY RICE FOR SUSHI? – FOOD & DRINK
The first step is to measure two cups of rice and two and a half cups of water into the rice cooker. You will taste more authentic sticky rice if you wait for 30 minutes to four hours to allow the rice to stand and soak. Step 2: Pour 1/2 teaspoon of salt into the rice cooker and turn it on.
From smallscreennetwork.com


HOW TO COOK SIMPLE AND QUICK DURIAN STICKY RICE TO MAKE ...
Durian sticky rice is a relatively new dish to Vietnamese people, durian sticky rice is the sweetest and greasy sticky How To Cook Simple And Quick Durian Sticky Rice To Make The Weekend More Interesting - FoodVN - Food and Life
From foodvn.net


JAPANESE STICKY RICE BALLS RECIPE - SIMPLE CHEF RECIPE
With a crispy crust on the outside and soft sticky rice on the inside, these rice balls are simply irresistible and easy to make at home! Then drain well and transfer. 1.1 always make sure that you use freshly cooked rice; 2 onigiri japanese rice balls recipe. Prepare the paste, the glutinous rice, and an empty plate, all in front of you. 1.5 use a kitchen towel to preserve them …
From simplechefrecipe.com


12 EASY AND TASTY ASIAN STICKY RICE RECIPES - COOK LIKE ASIAN
So if you have some leftover sticky rice in the fridge, here is a list of easy sticky rice recipes to do wonders out of it. Zong Zi – Chinese sticky rice dumplings. Zong Zi is a traditional food for Dragon Festival in many Asian countries. They are dumplings but wrapped in leaves with customizable fillings. But the authentic Zong Zi will include pork belly, mushrooms, dried …
From cooklikeasian.com


STICKY RICE - THAI FOOD MADE EASY
Thai Food Made Easy | Sticky Rice. 1039. page-template-default,page,page-id-1039,cookies-not-set,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-bridge,wpb-js-composer js …
From thaifoodmadeeasy.com


STICKY RICE RECIPES - TASTY
Sticky Rice Recipes. Whether you like your sticky rice sweet or spicy and savory, we’ve got you covered. Take your pick from savory Orange Chicken Sticky Rice Balls or dessert-worthy Mango Stuffed Sticky Rice Balls.Take your pick and let’s get started!
From tasty.co


QUICK STICKY RICE RECIPES
Quick Sticky Rice Recipes 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. Ingredients; 3 cups long-grain Thai sticky rice: 3 cups long-grain Thai 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 …
From tfrecipes.com


10 BEST STICKY RICE WITH MEAT RECIPES | YUMMLY
Braised Oxtails + Butter Beans + Sticky Rice SamuelThornhill94212. water, white onion, worcestershire sauce, oxtails, dark rum, bay leaf and 10 more.
From yummly.com


EASY STICKY RICE RECIPES
Our top sticky rice recipes 1. Easy beef and black bean sauce. Our easy beef in black bean sauce stir-fry is ideal for a midweek family meal everyone will love. Use tender rump steak, crunchy veg and plenty of warming ginger and chilli for a satisfying supper you can make in just 30 minutes. Serve with mounds of sticky rice and a sprinkling of fresh coriander. 2. Sticky …
From tfrecipes.com


JAPANESE STICKY RICE BALLS RECIPE – GO FOOD RECIPE
Japanese sticky rice balls recipe. Wash 1 cup of rice in a bowl and throw the water out (“washing” rice consists of filling a bowl with rice, covering it with water, rubbing the rice and then immediately dumping the water out). 1.1 always make sure that you use freshly cooked rice; After the rice has drained, use a 1/3rd oz.
From gofoodrecipe.com


EASY KITCHIREE QUROOT RECIPE (کچری قروت) || AFGHAN STICKY ...
If you enjoyed watching this video or found it helpful dont forget to SUBSCRIBE, LIKE & SHARE. This video is a step-by-step guide on how to cook your very ow...
From youtube.com


DISCOVER EASY STICKY RICE 'S POPULAR VIDEOS | TIKTOK
TikTok video from Abbie Cook (@abbietheresaa_): "Quick & easy sticky rice (add 1/2 more water to make it more sticky). #vegan #rice #howtomakerice #veganfood #cooking #food #easyrecipe #easymeal #gf". 1 cup of basmati rice | Rinse under cold water for about a minute | Then leave to soak in water anywhere from 10 mins to a few hours | .... Taste It. Quick & easy …
From tiktok.com


THAI FOOD MADE EASY | STICKY RICE, CRISPY CHICKEN, FRIED ...
Thai Food Made Easy | Sticky Rice, Crispy Chicken, Fried Chicken, Thai Fried Chicken,Thai Food, Easy Thai Food . 1244. page-template-default,page,page-id-1244,cookies-not-set,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-bridge,wpb-js-composer js …
From thaifoodmadeeasy.com


STICKY RICE - THAI FOOD MADE EASY
Sticky Rice, Thai sticky rice, Glutinous rice, Somtum, Papaya salad, Thai food, Easy Thai food, Thai food made easy. 1023. post-template-default,single,single-post,postid-1023,single-format-video,cookies-not-set,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode …
From thaifoodmadeeasy.com


CHINESE STICKY RICE IN RICE COOKER – JUST EASY RECIPE
Taiwanese Sticky Rice ( 油飯) Recipe Taiwanese cuisine . P1060838 Asian dessert recipe, Sticky rice, Sticky rice . Zongzi Chinese sticky rice dumpling (粽子) Recipe in 2020 . No Mi Fan Savory Sticky Rice Recipe (With images . Learn the Best Way to Make Sticky Rice in a Rice Cooker . 15min Stir Fried Sticky Rice Recipe Food, Stir fry, Rice
From justeasyrecipe.com


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