Recently saw bulk Sweet Rice at Jimbo's and was wondering what the details are for it's use, where it comes from, etc. First time, that I came across it.
This is the hand-out I give out at school. I would add that I usually soak the rice over night.
The steamer is a hour-glass shaped aluminum pot that has a woven fiber "funnel" that sits on the top of the pot. You can get these as Asian groceries.
Once you try it, you will be amazed how delicious it is! It is very sticky.
STICKY, SWEET OR GLUTINOUS RICE
(It goes by these names, it contains no gluten)
This rice is not simmered using the absorption method. It is steamed. I use Thai long-grain rather then the shorter type. I find the texture is much better.
Determine the amount of rice you want to make. This is hard to decide as the rice does not appear to double in size as steamed rice does. It does expand somewhat, so I’d rather err on the side of making too much. It freezes and microwaves well- sprinkle with a little water before microwaving.
Rinse it in several changes of water. Let it soak 6 to 8 hours in the refrigerator. The water should be about two inches above the rice to take into account some absorption.
Fill the aluminum pot with two or three inches of water, drain the rice and place in the basket and place it in the pot, check to see that the water does not touch the bottom of the basket. Keep the water as high as possible to prevent it running dry.
Cover the top with a round lid or foil that covers all the rice and steam for 45 minutes. Make sure that it does not boil dry!
Place a plate on the basket and invert it. The rice will release and keep the shape of the basket. Wrap in foil to keep warm.
Wash the basket right away with warm water to remove any remnants of rice and let air dry.
Serve with any recipe were you would use steamed rice.
Thank you for the information on cooking it. Would you use it in the same way as other Unrefined brown rice?
The only comment I have is the empahsized use of an 'aluminium pot'.
I would never use any aluminium pot or pan, since it finds it way into the food and is toxic to the body chemistry. That is one reason I would never use a rice cooker with an aluminium insert. I can taste it in the food after cooking or steaming! NOT GOOD!
Is there any reason why a stainless steel steamer would not work?
It sure did get sticky with cooking the normal way in a double boiler. But it was acceptable. I prefer the Short Grain Brown Unpolished Rice for hutritional value, taste, and texture!
I'm not sure what you mean by "use It". If you mean with a savory preparation that you'd serve with brown rice, it would be fine. I've had it with both sweet and savory recipes. If the rice is white, it is refined. Unrefined sticky rice is darker, purple or black.
I've attached a photo of the type of steamer I use; or go to Google Images and type in "Sticky Rice Steamer" if I didn't do the attach process correctly.
I have not used any other steamer. I don't think the configuration matters, as long as the steam has access to the rice and the rice is contained appropriately. The rice releases easily from the woven basket, though you might have to lightly oil other surfaces.
The woven basket would probably fit some stainless steel pot that you have. The basket is very inexpensive, maybe $2 or $3.
The rice should be sticky, not mushy The grains should be distinct but very sticky with a nice chewiness. The rice is usually eaten with the hand and dipped into various other foods. The stickiness being very helpful in this style of eating.
I hope MobyRichard posts his Pear Ball recipe!
Sure. Here you go. Some personal notes: I never use the chopped celery, only the napa cabbage (won bok), and I usually use the cornstarch rather than the egg. Also, I usually double the recipe and use extra whole napa cabbage leaves to line a fairly deep bowl, place the rice-studded balls on the leaves and steam in the bowl about an hour, as there's usually some layering of the balls in a double recipe.
1/2 lb. ground pork or mixture of meat, ham, pork
1 c celery or won bok, chopped
½ c.(?) soaked, stemmed, chopped dried shiitake mushrooms
4 T sot
1 clove garlic, minced
1 tsp sugar
1 T cornstarch or 1 egg
Mix all ingredients. Soak 1/2 c. sweet (mochi) rice in water for 10 minutes or more. Form meat mixture into 1" balls. Roll in well-drained mochi rice. Place in pan (cake or pie tin) and steam 40 minutes. Yield: approximately 15 balls.
Well, I always enjoy the Sticky Rice made by the farmer's wife or grandmother, that is sold at the roadsides going from Bangkok to Pattaya. But I thought it was normal rice with raisins and coconut milk cooked in pieces of bamboo over a fire. It wasn't as sticky as the sweet rice, that I cooked. But it sure is a nice treat for the car or van ride.
This just might be the first unmilled or unrefined rice, that I will soak
the snack is called khao laam (ข้าวหลาม) in thai. it's made with sticky rice, not regular rice. if you ever get a chance to go to cambodia, their version is even nicer -- sweeter with shreds of coconut. mmm! i love how the paper skin of the inside of the bamboo comes off, so yummy.
here's a picture i took: http://diary.00ff00.com/2006/01/16/kh...
did you get a chance to try ka-nom jaak? they usually sell it next to the khao laam on that road to pattaya. here's a picture:
i like that even better than khao laam, and always buy a few bagfuls when i'm on the way home from going to koh samet. arroy!
I have a fave recipe for Pearl Balls (aka porcupines) which are Chinese meatballs, lightened with won bok cabbage, rolled in sweet rice and steamed. I've used them as appetizers or a main dish. They go well with dim sum. Have also made them with ground chicken, which makes them lighter but also very tasty.
MR, I made the pearl balls with ground turkey thigh last night for dinner along with some other dim sum-ish items. I noticed they steamed in about 30 minutes, maybe because of the meat substitution? I also soaked the rice much longer than ten minutes, so that may have helped speed the cooking time. They were a hit! Thank you!