Sweet Sticky Rice Food

THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG)

Steps:

• Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
• While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
• Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
• Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.

KAO NEUW KATI: SWEET STICKY RICE DESSERT

Steps:

• Sticky Rice: Line a steamer basket insert of a pot with fresh corn husks or soaked dried corn husks (used as Mexican tamale wrappers). Spray the corn husks with vegetable oil spray to prevent sticking. Spread the soaked rice evenly over the husks.
• Fill the pot with water to come to just under the steamer basket insert. Put the steamer basket 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.
• Reheating Sticky Rice: Divide the leftover cooked rice into small serving portions, wrap in plastic, and refrigerate. The rice will keep well for 2 to 3 days. The easiest and best way to reheat the sticky rice is by microwave. Warm the wrapped sticky rice in the plastic it was store in on high power for1 to 2 minutes, or until hot. To reheat by steaming, unwrap the sticky rice and follow the above method for cooking sticky rice.
• After you've prepared the rice, make the sauce syrup: Combine the sugar, palm sugar, pandanus leaves, if using, and the coconut milk in a 2-quart saucepan. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved. Without increasing the heat, allow the coconut cream to come to a gentle boil, and boil and thicken for 5 to 6 minutes. Remove the saucepan from the heat. Cover to keep warm. Leave the pandanus leaves in the syrup until you are ready to make the syrup for topping, or, if you are using extract, add it now.
• To make the topping syrup, if you are using pandanus leaves, pull them out of the sauce syrup and place them in a 2-quart saucepan. Add the sugar, salt, and coconut cream. Heat over low to medium-low heat until the sugar and salt dissolve; do not let the coconut cream boil, or it will curdle. Let the syrup simmer slowly until it thickens, 7 to 10 minutes. Remove the saucepan from the heat. Leave the panadus leaves in the syrup until ready to be used. Or, if you are using extract instead, add it now and stir well. Pour the mixture into a medium bowl and set aside.
• To make sticky rice dessert, put the hot rice in a large mixing bowl. Pour the warm sauce syrup over the rice, mixing well with a wooden spoon. The mixture will be soupy. Cover tightly with clear plastic wrap and let the rice absorb the syrup for about 10 minutes, then stir the rice mixture again with the wooden spoon. Cover tightly with plastic wrap again and let it rest for another 10 minutes.
• To shape the rice for serving, dip your hands in a bowl of cool water and shake off excess droplets. Scoop a handful of rice at a time from the bowl and mold it into an oval shape. Or shape the rice by using a rubber spatula to scoop up a mound of rice onto a large oval wooden spoon, shape it with the spoon, and transfer the mound to a serving platter. The rice may stick to the spatula, so dip it in cold water and shake off excess droplets before scooping more rice.
• Put the rice on a serving platter or individual plates. Spoon the thickened coconut syrup topping over the rice. Garnish with sliced fruits, such as, mango, pears, peaches or kiwi.

BASIC 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

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.