Thai Sticky Or Glutinous Rice Cook With Microwave Food

HOW TO MAKE THAI STICKY RICE (วิธีทำ ข้าวเหนียว)

Steps:

• The night before you want to cook sticky rice, take your raw sticky rice, place it into a bowl or plastic tub, submerge in water, and allow to soak room temperature overnight. Alternatively, you can soak for at least 4 - 5 hours, but overnight is best.
• Take the sticky rice out of the water (and the grains should be softer and a little swollen), and place into a bamboo steamer, or any type of steamer. Cover the steamer with either a lid, or you can do what I did and cover the basket with a cloth, then a metal lid - just to keep all the steam within the rice.
• Add water to a pot with the steamer over the pot (just make sure the water doesn't touch the sticky rice), and once the water comes to a boil, steam for 15 - 20 minutes (usually 15 minutes for me is perfect) on a medium heat.
• After 15 minutes take off the lid carefully, because it will be very hot, and just grab a taste test of the sticky rice to make sure it's soft and fluffy. If it's still a little crunchy, steam for a few more minutes, but if it's good to go, turn off the heat and either eat immediately, or transfer to some sort of airtight container or basket to hold until you're ready to eat.
• Enjoy Thai sticky rice while it's hot and fresh.

GLUTTONOUS GLUTINOUS (STICKY) RICE

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.

SWEET COCONUT STICKY RICE

Steps:

• Don't skip this step! Soaking the rice will allow the grain to swell slightly and is key to creating authentic sticky rice.
• To do this, simply add your rice to a large bowl and submerge with water for 4-5 hours, or overnight. In a pinch, you could try to soak for two hours - but I definitely wouldn't go below that.
• Once soaked, drain and rinse thoroughly. The soaking water can be used to water plants.
• Depending on the size of your cooking pot, you need to add enough rice to come to around 2 inches below where the bamboo steamer basket is. I used three cups of water.
• Then line the steamer basket with either a cheesecloth or banana leaf and place the rice on top of it.
• Place a lid over the pot and steam for around 20 minutes, until soft but with a slight 'bite.' See the video and photo's for more guidance. Once ready, remove from the steamer and set aside in a bowl.
• In a small saucepan, combine the coconut milk, cane sugar, salt, and pandan leaves (or lime leaves) and heat on low for a few minutes. Then pour half of the liquid in with the rice and mix well.
• Place the sauce back over the heat. Meanwhile, in a small bowl, combine the starch and water and mix well, making sure it's lump-free.
• Add the starch mixture to the remaining milk and continue heating on low until the sauce thickens. Then you're ready to serve (read the post for serving options).
• Keep any leftover coconut sticky rice in an airtight container in the fridge for up to three days. To reheat, you can re-steam or microwave, until warmed.

THAI STICKY OR GLUTINOUS RICE (COOK WITH MICROWAVE)

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.