Best 5 Sticky Rice Glutinous Rice Kow Neyo Recipes
**Discover the Delights of Sticky Rice: Exploring the Culinary Treasures of Kow Neyo**
Embark on a culinary journey into the world of sticky rice, a staple ingredient in many Asian cultures. Also known as glutinous rice or kow neyo, this unique grain offers a delightful combination of chewy texture and subtle sweetness. From the vibrant streets of Bangkok to the bustling markets of Hanoi, sticky rice is a versatile ingredient that can be transformed into a variety of delectable dishes. This article presents a collection of irresistible sticky rice recipes that showcase its versatility and unique flavor profile.
From classic Thai mango sticky rice to savory stuffed sticky rice parcels, each recipe offers a unique taste experience. Learn how to prepare the perfect batch of sticky rice, ensuring the perfect consistency and texture every time. Explore creative ways to incorporate sticky rice into your favorite dishes, from hearty breakfast congee to sweet and sticky rice cakes. Whether you're a seasoned cook or new to the wonders of sticky rice, these recipes will guide you through the process of creating delicious and authentic dishes that will tantalize your taste buds. So, gather your ingredients, prepare your kitchen, and get ready to embark on a culinary adventure with sticky rice.
STICKY RICE (GLUTINOUS RICE / KOW NEYO)
This recipe describes the way to prepare the sticky rice you eat with your hand in a Thai restaurant. The sticky rice is actually a short-grain glutinous rice. It can be eaten with almost anything from eggs, meat, vegetables to soup. The Thais also used it in desserts and cakes.
Provided by Kim Ong
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Soak rice overnight in cold water, or for 15 minutes in boiling water if short of time.
- Drain the rice, rinse and spread out on a wet cloth inside a steamer.
- Cook over boiling water for 40 minutes, until rice is tender.
THAI STICKY OR GLUTINOUS RICE (COOK WITH MICROWAVE)
This is the simplest method to cook sticky rice and the texture of rice is so good. The method can be applied for any kind of rice as well.
Provided by bic26th
Categories Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Soak the glutinous rice with cold water for 15 minutes and rub the rice with your hands and wash until the water starts to be clear.
- Put the rice in the microwave safe container and put the water about 2 cup or submerge the rice.
- Cook on high power about 20 minutes.
Nutrition Facts : Calories 256.7, Fat 0.4, SaturatedFat 0.1, Sodium 13.7, Carbohydrate 56.7, Fiber 1.9, Protein 4.7
GLUTTONOUS GLUTINOUS (STICKY) RICE
I am looking for the perfect sticky rice recipe that is easy to make. Some Asian markets sell this at the deli counter but there's too much rice and barely any good stuff. I got this recipe from http://tastytreats.wordpress.com, I have tweaked the recipe and method and it looks pretty close to what I am seeking. I would like to know nutritional values, or maybe...I won't want to know because it's going to ruin this comfort food for me. Especially the Chinese sausages, they're GREASY!
Provided by Nado2003
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and then soak the dried shiitake in warm water for about 20-30 minutes, or until they've become soft and pliable. Do the same for the dried shrimp.
- Remove mushroom from water, squeeze dry, and reserve the water to add flavor to the rice. Remove the stems, they're too tough. Slice mushroom thinly.
- Drain shrimp from water, reserve water to add to rice later.
- While you wait for the little fungi to soften up, get a wok and heat it up. No oil will be necessary because the fat content in the sausages (whoops, forgot to mention that. But if it gets too dried, add about 1 tablespoon of olive oil But we're talking comfort food here, afterall...) will all come out during cooking. Quickly fry for 2-3 minutes, then add the dried shrimp and toss it about until you smell all the great aromas and much of the oil from the sausage has come out. Tip the sausage pieces and shrimp into a dish, taking care to leave most of the oil behind in the wok, and put aside.
- Heat up the wok again and add the glutinous rice. This part is a bit like the beginnings of a risotto. In an ideal world, the glutinous rice would be cooked in this way throughout, in the wok, until the rice has completely cooked through. But we don't have time, so my mom taught me this method of par-cooking the glutinous rice before adding it to the rice cooker with the medium grain rice.
- Keep stirring the rice until all the grains are coated in the sausage oil. Heat the reserved shrimp and mushroom water until nearly boiling, if using, if not heat up 2 cups of water. Then add small ladles of liquid in at a time, letting the rice absorb all the liquid before adding the next bunch. Do this for about 10 minutes until the rice looks fluffy and the mixture thickens. You may use mor less water than 2 cups.
- Rinse your medium grain rice in the rice cooker and fill with water to 2cm above the rice. Add your par-cooked glutinous rice, the reserved sausage and shrimps. Slice the mushrooms and add those in, too, along with any of the water they were soaking inches. Add soy sauce. Mix well. If needed, top up with water so there is 2cm of liquid above the rice again. Turn on the rice cooker and leave to bubble away happily....
- When the rice is ready, remove the lid and give it a big stir, loosening the rice. This ensures that it's all nice and fluffy. Drizzle with a bit of sesame oil. Mix well and serve in a large, thick bowl. Sprinkle over the chopped spring onions.
- And as with most comfort foods, it tastes even better the next day.
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
THAI COCONUT BLACK STICKY RICE
Thai black rice (also called black sticky rice or black glutinous rice) is a long grain, dark purple rice. When cooked, the grains stick together, and make a perfect base for this coconut rice pudding. It's usually available at Asian markets, but, if you can't get it, use any kind that's sticky. Fluffy rices won't really work very well. I like to use raw (turbinado) sugar in this, but white or brown will also work.
Provided by EmmyDuckie
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and drain rice, place in a large saucepan.
- Add water to cover rice. Remove any rice grains that float to the top.
- Bring to a boil over high heat, then lower heat to just keep a simmer.
- Simmer about 45 minutes, uncovered, stirring occasionally, until rice is tender. Add more water if needed, or pour some off. You want the water level to be just below the level of the rice.
- Add coconut milk, sugar, and salt, and continue cooking until a pudding consistency is reached.
- Sprinkle shredded coconut over top, if desired. Serve warm.
Nutrition Facts : Calories 190.5, Fat 13.1, SaturatedFat 11.6, Sodium 332.4, Carbohydrate 18.7, Fiber 1.6, Sugar 17, Protein 2
Tips:
- Soak the rice: Soaking the glutinous rice for at least 4 hours or overnight helps to soften it and reduce the cooking time.
- Use a steamer: Steaming is the best way to cook glutinous rice, as it allows the rice to cook evenly without getting mushy.
- Don't stir the rice: Stirring the rice while it is cooking can break the grains and make the rice sticky. It's best to leave the rice undisturbed until it is cooked through.
- Use a bamboo steamer: A bamboo steamer is the traditional way to steam glutinous rice. It helps to absorb excess moisture and gives the rice a slightly smoky flavor.
- Season the rice: Glutinous rice can be seasoned with a variety of ingredients, such as salt, sugar, coconut milk, or pandan leaves. Experiment with different flavors to find your favorite combination.
Conclusion:
Glutinous rice is a delicious and versatile grain that can be used in a variety of dishes. It is a staple food in many Asian cultures and is becoming increasingly popular in Western countries. With its unique texture and flavor, glutinous rice is a great addition to any meal.
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