Best 4 Aromatic Sticky Rice Recipes

HOW TO MAKE STICKY RICE (FOOLPROOF METHOD!)

Steps:

• Add the sticky rice to a mixing bowl or other deep container. Fill it with water so that the water level is at least 3 inches above the rice, as the rice will expand when soaking.
• Soak for 6 to 24 hours. Soak it longer if you want your sticky rice to have a softer texture.
• Drain the water (no need to shake off the excess water), and evenly arrange the soaked sticky rice on a heat-proof, rimmed plate or bamboo steamer lined with natural steamer liners or parchment paper.
• Cover and steam for 30-45 minutes. When making larger batch of rice, steam in two batches or steam longer. You can check the rice and increase the steaming time if need be.
• Keep the sticky rice in the steamer or covered to prevent drying out until you serve it or use it in a recipe.

BASIC STICKY RICE

Steps:

• Soak the rice in a container that holds at least twice the volume of rice: Cover the rice with 2 to 3 inches of room-temperature water and soak for 6 to 24 hours. If you need to shorten the soaking time, soak the rice in warm (about 100 degree) water for 2 hours. The longer soak gives more flavor and a more even, tender texture, but the rice is perfectly edible with the shorter soak in warm water.
• Drain the rice and place in a steamer basket. Set the steamer basket over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water. Cover and steam for 25 minutes, or until the rice is shiny and tender. Turn the rice over after about 20 minutes, so the top layer is on the bottom. Be careful that your pot doesn't run dry during steaming; add more water if necessary, making sure to keep it from touching the rice.
• Turn the cooked rice out onto a clean work surface. Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead. This helps get rid of any clumps; after several foldings, the rice will be an even round lump. Place it in a covered basket or in a serving bowl covered by a damp cloth or a lid. Serve warm or at room temperature, directly from the basket or bowl. The rice will dry out if exposed to the air for long as it cools, so keep covered until serving.
• Soak the rice in a container that holds at least twice the volume of rice: Cover the rice with 2 to 3 inches of room-temperature water and soak for 6 to 24 hours. If you need to shorten the soaking time, soak the rice in warm (about 100 degree) water for 2 hours. The longer soak gives more flavor and a more even, tender texture, but the rice is perfectly edible with the shorter soak in warm water.
• Drain the rice and place in a steamer basket. Set the steamer basket over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water. Cover and steam for 25 minutes, or until the rice is shiny and tender. Turn the rice over after about 20 minutes, so the top layer is on the bottom. Be careful that your pot doesn't run dry during steaming; add more water if necessary, making sure to keep it from touching the rice.
• Turn the cooked rice out onto a clean work surface. Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead. This helps get rid of any clumps; after several foldings, the rice will be an even round lump. Place it in a covered basket or in a serving bowl covered by a damp cloth or a lid. Serve warm or at room temperature, directly from the basket or bowl. The rice will dry out if exposed to the air for long as it cools, so keep covered until serving.

STEAMED STICKY RICE (KAO NIAOW)

Steps:

• Cover rice with 2 to 3 inches cold water in a large bowl and soak at room temperature at least 3 hours.
• Drain rice and put in a steamer basket (see cooks' note, below) lined with cheesecloth. Steam rice, covered with lid, over boiling water until shiny and tender, about 20 minutes. Remove from heat and let stand, covered, 5 minutes. Serve hot, warm, or at room temperature.

AROMATIC STICKY RICE

Steps:

• Put all the ingredients into a large saucepan and let stand for five minutes.
• Cover the pan and bring to a boil, then reduce the heat and cook over a low heat for 10 minutes until the water is absorbed.
• Remove the pan from the heat and allow to stand covered for five further minutes.
• Remove the flavourings, if wished, and pile into a serving dish.
• Serve immediately, while very hot.