In quest of a culinary delight that tantalizes your taste buds and leaves you craving for more? Look no further, for we present to you the art of preparing gluttonous glutinous sticky rice. Renowned for its irresistible chewiness and delightful stickiness, this dish is a symphony of flavors that will transport you to a realm of gastronomic bliss. Let us embark on a journey to uncover the best recipes for this culinary treasure, exploring variations from different cultures and uncovering the secrets to achieving the perfect consistency, texture, and taste that will leave you utterly satisfied.
Let's cook with our recipes!
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.
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 glutinous rice: Soaking the rice for at least 30 minutes (or up to overnight) helps to soften the grains and reduce the cooking time.
- Use a steamer basket: A steamer basket is the best way to cook sticky rice, as it allows the steam to circulate evenly around the rice and prevents it from becoming mushy.
- Don't stir the rice while it's cooking: Stirring the rice while it's cooking can break up the grains and make the rice sticky and gummy.
- Let the rice rest before serving: After the rice is cooked, let it rest for 5-10 minutes before serving. This will help the rice to absorb any remaining moisture and become even more sticky.
Conclusion:
Glutinous sticky rice is a delicious and versatile dish that can be enjoyed in many different ways. Whether you're making a traditional Thai dessert or a simple side dish, these tips will help you cook perfect sticky rice every time.
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