Step 3: Boil two or three inches of water in a wok or large pot and set the steamer over it. Make sure the rice doesn't dip down into the water. Cover and steam for 20 minutes. Step 4: Stir the rice so that the top layer is at the bottom of the steamer and vice versa. Steam another five minutes and it's ready to eat! Follow one of the methods we listed above using the stovetop, rice cooker or steamer , and allow the rice to cool.
The sweetness comes from an easy coconut sauce. To make the sauce, start with a can of coconut milk, a cup to a cup and a half of sugar, and a pinch of salt. Pour the ingredients into a sauce pan and bring to a boil over the stove.
Pour the sauce over the cooled rice, stir and voila! You have yourself homemade sweet sticky rice. Serve with fresh mango slices or any fruit of your choice!
Getting the best rice for sticky rice is a must if you want restaurant-like results. Look for bags labeled "long-grain sticky rice," "sweet rice" or "glutinous rice. Still no luck? One day, you may even spice your rice. Photo: Marcus Nilsson. One of the most overlooked steps in cooking rice is the resting period. If you were to open the lid and spoon out rice just after water has been absorbed, you would find that the grains are unevenly cooked: firmer on the top and mushy on the bottom.
You haven't messed up; you just need to let the rice rest. Remove it from heat, uncover it, and drape a dry, clean folded towel over the top of the pot. Place the lid back on and press to create a tight seal. The towel will absorb any excess moisture and prevent any condensation from dripping back onto the rice. Let it rest for about 15 to 20 minutes so the moisture can redistribute. Rinse 1 cup white rice not parboiled, converted, or quick-cooking in several changes of cold water, as we described above.
Swirl the pan to combine—do not stir. There are many ways to cook rice in the world. For today's purposes, we're tackling steaming rice in a pot on the stovetop—and all the pitfalls that can come with it.
As simple as it may seem, there's a delicate dance to getting steamed rice just right. You have to figure out the proper ratio of water for the type of rice you're cooking, You have to decide whether or not to rinse if you're aiming for fluffy, steamed rice, always rinse. There's the totally individual task of adjusting the heat on your stove to keep the rice at a steady simmer. Mistakes will be made: burned rice, mushy rice, salty rice. Our favorite rice cooker adjusts for some of these human errors, but not everyone has the space or money for new appliances.
However, there are easy fixes for almost any rice problem. Before you do anything, look it over. Is the rice actually burnt? If it's tarmac black, toss it, because truly burned rice can't be fixed. Get the print magazine, 25 years of back issues online, over 7, recipes, and more. Start your FREE trial. Fine Cooking. Sign Up Login. Photos: Scott Phillips. Save to Recipe Box.
Add Private Note. Saved Add to List Add to List. Add Recipe Note. Most Popular. Classic Tomato Soup Recipe. Potato Gnocchi Recipe. Osso Buco Recipe. Classic Bread Stuffing Recipe. What is starch? Short-grain rice exudes more starch, making it sticky. Sushi cheft prefer short-grain rice: its stickier texture also makes it easier to eat with chopsticks. Cooking arborio rice in a little liquid makes the starch granules on the outside of the rice grains pop, while the center granules only swell.
The popped granules exude starch, making the dish creamy, while the unpopped granules keep the centers of the grains firm. Starch troubles in long-grain rice As cooked long-grain rice cools, those long amylose molecules move more slowly and bond tightly to each other.
Choosing the right rice for the dish.
0コメント