EASY STICKY RICE
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
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.
STICKY RICE
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
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.
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.
EASY STICKY RICE (IN A PASTA POT)
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
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.
Nutrition Facts : Calories 1369, Fat 2, SaturatedFat 0.4, Sodium 25.9, Carbohydrate 302.2, Fiber 10.4, Protein 25.2
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- *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.*
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- 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.
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