WHAT KIND OF RICE IS STICKY RICE RECIPES
6 PROVEN BENEFITS OF STICKY RICE (GLUTINOUS RICE ...
White sticky rice makes the perfect accompaniment to almost anything! Make the perfect rice with this simple recipe.
Provided by Raksha Hegde
Categories Main Course
Total Time 195 minutes
Prep Time 180 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 3
Steps:
- Choose a bag of long-grain sticky rice from the store or market.
- Soak 2 cups of rice with 4 cups of filtered water in a pot for 3-4 hours. This will help the rice grains absorb the water.
- Add 1/2 teaspoon of salt and place the pot over high heat and bring to a boil.
- Reduce heat to medium and cover with a lid. Continue cooking for 10 minutes, allowing some steam to vent.
- Do not stir while the rice is cooking. Continue cooking until all the water has been absorbed.
- Serve the rice hot (and sticky!).
SUSHI RICE RECIPE | BBC GOOD FOOD
Learn how to make perfect sushi rice with this simple step-by-step recipe. Make a batch and craft your own sushi selection platter for entertaining
Provided by Yuki Gomi
Categories Side dish
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 3
Steps:
- To make the rice, first wash it thoroughly in a sieve for 4 mins, gently turning it over by hand until the water runs clear. Drain the rice and put it in a pan with 540ml water.
- Leave it to stand for a minimum of 30 mins. It can be left overnight, but for best results, leave it for 30 mins-1 hr. Leave the soaking water in the pan with the rice and bring to the boil, put the lid on, reduce the heat and simmer for 8 -9 mins. Turn the heat off and let it stand with the lid on for a further 5 mins. Do not lift the lid.
- While the rice is cooking, to make the sushi-su, put the rice vinegar, sugar and 1 tbsp salt into a pan and leave on a low heat until the sugar and salt have dissolved. Be careful not to let it boil or the flavour will spoil. Remove from the heat and leave to cool.
- Put the rice into a wide flat dish such as a sushi oke, a baking dish or a roasting tray. Pour the sushi-su over the rice and fold it carefully into the rice with a wooden spoon as it cools down, being careful not to damage the grains. You can use a fan or a hairdryer on the coolest setting to speed up the cooling process, directing it at the rice. The sushi-su gives the rice more flavour and that familiar sticky glazed look.
- If you don’t want to use the rice immediately, cover it with a damp cloth so that it doesn’t dry out. Leave in a cool place, but do not refrigerate. The fridge will make the rice hard and dry, and the sushi-su helps to preserve the rice without refrigeration. Will keep for a day.
Nutrition Facts : Calories 432 calories, FatContent 1 grams fat, CarbohydrateContent 99 grams carbohydrates, SugarContent 26 grams sugar, FiberContent 3 grams fiber, ProteinContent 6 grams protein, SodiumContent 3.7 milligram of sodium
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- If you don’t want to use the rice immediately, cover it with a damp cloth so that it doesn’t dry out. Leave in a cool place, but do not refrigerate. The fridge will make the rice hard and dry, and the sushi-su helps to preserve the rice without refrigeration. Will keep for a day.
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