Best 2 Basic Sticky Rice Recipes
Embark on a culinary adventure to discover the captivating flavors of sticky rice, a cherished delicacy that has tantalized taste buds across Asia for centuries. Also known as glutinous rice or sweet rice, this unique grain boasts a distinct chewy texture and a subtle sweetness that pairs perfectly with an array of savory and sweet dishes. From the bustling streets of Bangkok to the serene landscapes of rural Vietnam, sticky rice has woven its way into the cultural fabric of numerous countries, becoming an integral part of traditional feasts and everyday meals alike. Whether you prefer the simplicity of plain sticky rice or the exquisite flavors of its many variations, this versatile grain offers a world of culinary possibilities. Prepare to be enchanted by the delectable recipes featured in this article, ranging from the classic Thai mango sticky rice to the savory Vietnamese xoi xeo, each showcasing the remarkable versatility and boundless appeal of sticky rice.
Check out the recipes below so you can choose the best recipe for yourself!
BASIC STICKY RICE
Provided by Food Network
Categories side-dish
Time P1DT30m
Yield 4 to 6 servings or 6 1/2 cups
Number Of Ingredients 2
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.
BASIC STICKY RICE
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
Categories side dish
Time 40m
Yield 4 servings
Number Of Ingredients 1
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, Calories 176, UnsaturatedFat 0 grams, Carbohydrate 39 grams, Fat 0 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 0 milligrams
Tips:
- Use the Right Rice: Use glutinous rice (also called sweet rice or sticky rice) for the authentic sticky texture.
- Rinse the Rice Thoroughly: This removes excess starch, preventing the rice from becoming gummy.
- Soak the Rice: Soaking the rice for at least 30 minutes (or up to overnight) helps it cook evenly and absorb more flavor.
- Use the Correct Water Ratio: The amount of water you use is crucial for the perfect sticky texture. As a general rule, use 1 cup of water for every cup of rice.
- Cook the Rice Gently: Bring the water and rice to a boil, then reduce heat to low, cover, and simmer until all the water is absorbed and the rice is tender.
- Fluff the Rice: Once the rice is cooked, fluff it with a fork to separate the grains and prevent clumping.
- Serve Warm or at Room Temperature: Sticky rice is best enjoyed warm or at room temperature. If you need to store it, let it cool completely before refrigerating.
Conclusion:
Making sticky rice at home is easy and rewarding. With the right ingredients and technique, you can create perfectly fluffy and flavorful sticky rice that pairs well with a variety of dishes. Whether you're serving it as a side dish or using it in a stir-fry or curry, sticky rice is a delicious and versatile addition to any meal.
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