STEAMING GLUTINOUS RICE RECIPES

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

Ingredients

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

CHINESE STICKY RICE RECIPES-TWO WAYS | CHINA SICHUAN FOOD

Chinese Sticky Rice Recipes-Two Ways | China Sichuan Food image

Chinese sticky rice recipes--both savory and sweet version introduced.

Provided by Elaine

Categories staple food

Total Time 280 minutes

Prep Time 240 minutes

Cook Time 40 minutes

Yield 3

Number Of Ingredients 18

Ingredients

1 cup sticky rice
6 dried mushroom
2 tablespoons dried small shrimp ( , optional)
Half of Chinese sausage ( , around 1/4 cup sliced)
1 tablespoon cooking oil
1 garlic clove ( , finely chopped)
2 spring onions ( , chopped)
1/2 tablespoon light soy sauce
1/2 tablespoon oyster sauce
1 teaspoon sesame oil
1/2 cup sticky rice
2 tablespoon sugar
1 tablespoon lard
1/2 cup red bean paste
oil for brushing the bottoms
Red date for decorating
Raisin for decorating
Dried cranberry for decorating

Steps:

Soak the sticky rice in clean water for around 4 hours. Drain and set aside.
Spread the rice on a wide plate..Set up the steamer and steam the sticky rice around 20 minutes until half cooked.
For savory version
For sweet version.

Nutrition Facts : Calories 617 kcal, CarbohydrateContent 117 g, ProteinContent 17 g, FatContent 8 g, CholesterolContent 112 mg, SodiumContent 606 mg, FiberContent 5 g, SugarContent 27 g, ServingSize 1 serving

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