STICKY RICE WITH MANGO RECIPE - NYT COOKING
Also known as “sweet rice” or glutinous rice (despite being gluten free), sticky rice is a large white grain that, when steamed, becomes translucent, shiny and, well, sticky. In French, it’s called riz gluant or gluey, not much more attractive. There should be a better word for it, because it really is undoubtedly one of the best things to eat under the sun.
Provided by David Tanis
Total Time 40 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put rice in a bowl and rinse several times in cold water until water is clear, not milky, then drain. Cover rice with cold water and let soak for at least 2 hours or up to 24 hours.
- Drain rice using a fine-meshed sieve or colander (line with cheesecloth if colander holes are too large). Place rice over a pot of rapidly simmering water (don’t allow water to touch sieve) and steam, covered, for 15 minutes.
- Remove lid and flip rice over. Continue steaming, covered, for 10 minutes, until rice is translucent and glossy. Taste to make sure rice is completely cooked; it may take up to 10 minutes more. Turn off heat. Fluff rice with a wooden spoon, then cover and let rest for 5 minutes.
- While rice cooks, put coconut milk, sugar and salt in a small saucepan over low heat. Cook, stirring, just until sugar is dissolved. Set aside.
- Put warm rice in a serving bowl. Pour coconut milk mixture over rice and stir well. Leave for 10 minutes to let absorb, then stir in coconut cream. Serve warm or at room temperature with mango slices.
Nutrition Facts : @context http//schema.org, Calories 586, UnsaturatedFatContent 2 grams, CarbohydrateContent 87 grams, FatContent 26 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 23 grams, SodiumContent 303 milligrams, SugarContent 42 grams
STICKY TERIYAKI SALMON RICE RECIPE | BBC GOOD FOOD
A simple solo supper bursting with flavour. Serve marinated, grilled fish on a bed of brown basmati rice with coriander and lime
Provided by Good Food team
Categories Main course
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 1
Number Of Ingredients 9
Steps:
- Put the teriyaki and chilli sauces in a shallow dish and mix together well. lay the salmon fillet in the marinade flesh-side down. Set aside while you prepare the rice and pak choi.
- Put the rice in a medium saucepan and cover with cold water. Bring to the boil, then simmer for 20 mins until the rice is tender and has absorbed all the water – 6 mins before the end of cooking, put the pak choi in a colander and sit on top of the rice to steam, covered with a lid.
- Meanwhile, heat the grill to high and place the salmon fillet, skin-side up, on a baking tray lined with foil. Grill for 4-5 mins, basting with the marinade, then turn over and grill for a further 3 mins. Sprinkle with the sesame seeds and cook for 1 min more until the seeds are toasted and the salmon cooked through.
- Stir the spring onions and coriander through the rice and serve topped with the salmon fillet. Spoon over any excess marinade left in the baking tray, and add a squeeze of lime. Serve the steamed pak choi alongside.
Nutrition Facts : Calories 558 calories, FatContent 21 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 53 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 6 grams fiber, ProteinContent 40 grams protein, SodiumContent 2.2 milligram of sodium
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STICKY TERIYAKI SALMON RICE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 30 minutes
Category Main course
Cuisine Japanese
Calories 558 calories per serving
- Stir the spring onions and coriander through the rice and serve topped with the salmon fillet. Spoon over any excess marinade left in the baking tray, and add a squeeze of lime. Serve the steamed pak choi alongside.
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