Sticky rice
We started eating a lot of sticky rice around 1968. Dad would make it and we chowed it down. He loved it with every meal and I haven't been able to replicate it. I've tried a few brands . Anybody have a recipe? Thanks.
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Rice
Any sort of Asian rice at the grocery is sticky. At least the stuff I get is. Its the only style I'll eat at home (I love rice, but that's my favorite).
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Not washing the rice = more sticky
More water = more sticky Shorter grain = more sticky |
So first, it's important to define "sticky rice," are you referring to the typical bowl served in a Japanese restaurant or Chinese place or are you referring to the dish known as "Sticky Rice" in a Thai restaurant, which requires a completely different rice and cooking method.
If you are talking about the typical Asian rice then it is a simple matter. BUY A RICE COOKER and follow the directions and you will have pretty much perfect rice. (How anyone survives without a rice cooker is beyond me!) Note that short grain rice (the stuff you tend to get in Japanese places and always in Sushi) is a bit different that long grain rice (Thai and Chinese restaurants). They have different flavors and use a different amount of water. Wash the rice...not to clean it, but to remove the starch...this is super important with short grain rice, otherwise you will have a slimy mess. For plain ole Japanese rice: https://www.you...e.com/watch?v=-eed1Kz-3DE If it's just you and you don't wanna spend big $ get this rice cooker. It'll do the job fine. The company makes top line cookers, and it's easy to spend 120.00 on one of the fancier ones.... https://www.amazon.com/Zojirushi-NHS...8459&s=gateway |
Go to an asian market and get glutinous rice aka sweet rice and steam it in a bamboo basket that you can also get from the market. Also make sure to soak the rice in a bowl of water for at least 4 hours and wash it prior to steaming. I promise you the best sticky rice if you try it.
Edit: I usually steam for about 20 minutes then flip the rice mass in the basket and steam for 5 more minutes. |
Great Wall longevity
Fun fact. The secret to the Great Wall's longevity = the mortar. The mortar was tested to be stronger than modern mortar. The secret to the mortar...sticky rice.
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Quote:
You can also shortcut sticky rice in the microwave if pressed for time. |
I use short grain rice. I put the amount I need in a sauce pan, rinse it twice. It is better if you can let it soak for a few hours. Then I put in enough water to reach up to the cuticle of my first finger. I turn the heat on High until it gets to a rolling boil. Then, I turn down the heat to its lowest setting, stir the rice and cover. I set the timer for 20 minutes. My wife is of Chinese descent, it took 20 years for her to say I knew how to cook rice. Also, if you want the rice at the bottom of the pan to get crispy brown, add a little more water and turn up the heat for 4 or 5 minutes. It is called "Phuhn Deo" and is highly valued in my family...
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