HOW LONG TO STEAM STICKY RICE RECIPES

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BASIC STICKY RICE RECIPE - NYT COOKING



Basic Sticky Rice Recipe - NYT Cooking image

Also known as “sweet rice” or glutinous rice (though it’s gluten free), sticky rice is a large white grain that becomes translucent, shiny and extremely sticky when steamed. Sticky rice is a staple in Laos, where it is especially beloved, but it has ardent fans throughout Asia. Traditionally, it’s cooked over steam in a conical woven basket. If you don’t have such a steamer, you can use a standard stacking steamer, a colander lined with muslin or cheesecloth, or a fine mesh strainer that fits over a saucepan. For the best texture, cooking sticky rice over hot steam is ideal, but it is possible to pull it off in an electric rice cooker, using less water than usual, or in a pot on the stove. What follows are the basic instructions for success.

Provided by David Tanis

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 1

1 cup glutinous (sweet) rice, preferably long-grain

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.

Nutrition Facts : @context http//schema.org, Calories 176, UnsaturatedFatContent 0 grams, CarbohydrateContent 39 grams, FatContent 0 grams, ProteinContent 3 grams, SaturatedFatContent 0 grams, SodiumContent 0 milligrams

LO MAI GAI (STEAMED STICKY RICE IN LOTUS LEAF) | CHINA ...



Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf) | China ... image

Lo Mai Gai--Cantonese steamed sticky rice in lotus leaf

Provided by Elaine

Categories     staple

Total Time 160 minutes

Prep Time 120 minutes

Cook Time 40 minutes

Yield 3

Number Of Ingredients 18

1.5 cup sticky rice ( , either short grain or long grain)
4 lotus leaves
2 tbsp. cooking oil
1 sweet sausage ( , lop cheong)
1 cup sliced Chinese cured pork belly ( , lop yok)
5 hydrated dried shiitake mushrooms
1 thumb ginger
2 garlic ( , sliced)
2 green onion ( , white and green part separated)
1 chicken leg ( , bone removed and cut into small pieces)
1/2 tbsp. light soy sauce
1 tbsp. dark soy sauce
1 tbsp. oyster sauce
salted duck egg yolk ( , for method 1)
pinch of salt
1/2 tbsp. light soy sauce
1/2 tbsp. oyster sauce
dash of pepper

Steps:

  • Pre-soak the sticky rice for at least 2 hours. Drain and then place in a steamer to steam for around 20 minutes (almost cooked).
  • Marinate chicken with salt, light soy sauce, pepper and oyster sauce.
  • Heat oil in a pan, add ginger, garlic and green onion white and fry for around 1 minute over slow fire until aromatic.
  • Add chicken meat in and fry for 10-15 seconds until the chicken changes color slightly. Transfer out.
  • Place sweet sausage, cured pork belly and shiitake mushrooms; fry for 1-2 minutes over medium slow fire until slightly browned and the cured pork belly turns transparent.
  • Turn off fire and return chicken meats, add dark soy sauce, light soy sauce and oyster sauce. Mix well.
  • Assembling method 1: Get a lotus leaf and put a layer of sticky rice (pre-steamed) and then put 1/3 of the filling on the center. Cover with another layer of sticky rice. Then dig a small hole in the center and decorate with a salted duck egg yolk. Wrap well with the remaining part of the leaf.
  • Assembling method 2: Mix steamed sticky rice with the filling. Then place around 1 cup mixture in the center of a lotus leaf and then wrap well.
  • Sep up the steamer and continue steaming for 20 minutes. Serve with chopped green onion.

Nutrition Facts : Calories 2934 kcal, CarbohydrateContent 83 g, ProteinContent 57 g, FatContent 260 g, SaturatedFatContent 91 g, CholesterolContent 429 mg, SodiumContent 1047 mg, FiberContent 3 g, ServingSize 1 serving

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