How Do The Asians Cook Their Rice That Makes It Stick?!
What do they do to their rice that makes it stick!?Www@FoodAQ@Com
Answers:
In ANSWER to your question for Rice 101:
It's not how its made, but the type of rice you use!. They are:
SHORT GRAIN RICE (Sticky)
MEDIUM GRAIN RICE (less stickier that short grain rice, but still a little sticky)
SUSHI RICE (is the same as short grain rice)
SHORT GRAIN BROWN RICE (Sticky, w/a slight nutty flavor)
Any SHORT GRAIN rice will be sticky, and commonly found in any grocery stores and Asian markets!.
(There's another type of sticky rice that's extremely sticky [called "Thai sticky rice"]!. It's a type of rice from Thailand, and it's not commonly found except in Asian markets that specializes in products from Thailand!.!.!.texture is very very firm & glutony!. [The more common short grain rice is softer in texture, & also when you take a bite of it])
The non-sticky ones that you may have gotten in the past were either:
LONG GRAIN
JASMINE (another type of long grain rice)
BASMATI (not sticky at all!.!.!.!.in fact it has the lowest starch content compared to other rice types)
ARBORIO (commonly used as risotto in Italian dishes, or in Spanish dishes such as paella)!.
Hope this answers your questions!.Www@FoodAQ@Com
It's not how its made, but the type of rice you use!. They are:
SHORT GRAIN RICE (Sticky)
MEDIUM GRAIN RICE (less stickier that short grain rice, but still a little sticky)
SUSHI RICE (is the same as short grain rice)
SHORT GRAIN BROWN RICE (Sticky, w/a slight nutty flavor)
Any SHORT GRAIN rice will be sticky, and commonly found in any grocery stores and Asian markets!.
(There's another type of sticky rice that's extremely sticky [called "Thai sticky rice"]!. It's a type of rice from Thailand, and it's not commonly found except in Asian markets that specializes in products from Thailand!.!.!.texture is very very firm & glutony!. [The more common short grain rice is softer in texture, & also when you take a bite of it])
The non-sticky ones that you may have gotten in the past were either:
LONG GRAIN
JASMINE (another type of long grain rice)
BASMATI (not sticky at all!.!.!.!.in fact it has the lowest starch content compared to other rice types)
ARBORIO (commonly used as risotto in Italian dishes, or in Spanish dishes such as paella)!.
Hope this answers your questions!.Www@FoodAQ@Com
I agree that it's a different type of rice!. But you can also make rice sticky by not rinsing it!.
You cook it normally in boiling water, and drain it!. Usually after draining it you'd rinse it in hot water to get rid of all that starchy stuff!. But, if you don't, all the grains stick together!.
I love sticky rice! :)Www@FoodAQ@Com
You cook it normally in boiling water, and drain it!. Usually after draining it you'd rinse it in hot water to get rid of all that starchy stuff!. But, if you don't, all the grains stick together!.
I love sticky rice! :)Www@FoodAQ@Com
sweet rice or sticky rice is short grained rice!. you can find it in asian stores!.
Rinse the rice, soak in water for 2 hours or longer!. Put rice wrapped in cheese cloth in a colander over simmering water, cover!. Let steam 30 minutes, flip rice over, steam again until done,!.
You can also make this easier if you use a bamboo basket over the water!.Www@FoodAQ@Com
Rinse the rice, soak in water for 2 hours or longer!. Put rice wrapped in cheese cloth in a colander over simmering water, cover!. Let steam 30 minutes, flip rice over, steam again until done,!.
You can also make this easier if you use a bamboo basket over the water!.Www@FoodAQ@Com
The sticky rice used is a short grain rice (Calrose or Botan are good brands) and can be found in any grocery store in the Asian aisle or rice area!.
For every 1 cup of rice, you add 2 cups of water!. Bring to a boil then turn the heat to low and simmer, covered, until cooked (about 10-15 min)!.
Or use a rice cooker!.
!.Www@FoodAQ@Com
For every 1 cup of rice, you add 2 cups of water!. Bring to a boil then turn the heat to low and simmer, covered, until cooked (about 10-15 min)!.
Or use a rice cooker!.
!.Www@FoodAQ@Com
Sticky rice rules! They don't use Jasmine, as someone suggested (Jasmine is light & loose), but she was right in saying that they use a particular type of rice!. It's a short grain, very starchy rice!. The Japanese call it glutenous rice 'cause there is so much starch in it!.
Sticky rice with teriyaki sauce, mmm!Www@FoodAQ@Com
Sticky rice with teriyaki sauce, mmm!Www@FoodAQ@Com
3 things make rice sticky
-use short grain rice
- add double the quantity of water
- Give more time for cookingWww@FoodAQ@Com
-use short grain rice
- add double the quantity of water
- Give more time for cookingWww@FoodAQ@Com
The shorter the grain, the stickier the rice!.Www@FoodAQ@Com
They cook short grain rice!. It's not how it's cooked, it's a different kind of rice!.Www@FoodAQ@Com
I think it's a special kind of rice!. Maybe Jasmine!. Not sure, but they call it 'sticky rice'!.Www@FoodAQ@Com
Short-grain rice is the rice you use to make sticky rice!.!.!.Www@FoodAQ@Com