Asian sticky rice
Votes: 3
Time: 30 min plus soaking time
Sticky rice is also known as gluten, although it does not contain gluten. It is a long-grain Thai rice that, when steamed, becomes translucent, shiny, and very sticky. It is an essential ingredient in Southeast Asian cuisine. Although sticky rice is traditionally cooked in a special cone-shaped basket, you can also steam it in a standard collapsible steamer. Once cooked, sticky rice is formed into a neat ball and served covered with various Asian dishes and sauces or used in desserts.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups long-grain Thai rice
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Cooking the dish according to the recipe:
- Soak the rice in a container that can hold at least twice the amount of rice: fill the rice with room-temperature water to a level of 5-7 cm and soak for 6-24 hours. If you need to shorten the soaking time, soak the rice in warm water (around 40°C) for 2 hours. A longer soak produces more flavor and a more tender texture, but the rice will also taste great with a quick soak in warm water.
- Drain the rice and place it in a steamer basket. Place the basket a few centimeters above the boiling water in a large saucepan or wok. The rice should not touch the water. Cover and steam for 25 minutes, or until the rice is shiny and tender. Stir after about 20 minutes to bring the top layer to the bottom. Make sure there is still water in the pan; add more water if necessary, but make sure it doesn't touch the rice.
- Place the cooked rice on a clean work surface. Using a long-handled wooden spoon, flatten it slightly, then fold it over itself, first one side, then the other, similar to how you fold dough when kneading it. This helps remove lumps; after a few foldings, the rice will form a smooth, round ball. Place it in a lidded basket or serving bowl, covering it with a damp cloth or lid. Serve the rice warm or at room temperature, directly from the basket or bowl. The rice will dry out as it cools if uncovered, so keep it covered until serving.
Exit: 6.5 tbsp.
Author of the recipe - Jeffrey Alford and Naomi Duguid are cyclists who explore sacred sites in Tibet and Asia and authors of cookbooks about local food.
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