How to cook the sticky rice - Staple Laos and northern Thailand

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This is a simple explanation of the technology, even for cooking white rice, sticky home. Northern Thailand, Laos and Isaan use the sticky rice as a staple and we eat and other "regular rice is soft, soft, just a little 'love, if cooked properly. Glutinous rice is versatile, sexy and engaging. He stubbornly clings together and has a sheen and flavor of rice quality can emulate the others can only dream of. For me, itKing of rice. I'm sorry, I know, but good. It is normally eaten with the fingers up there in northern Thailand, he rolled a ball and dipped in sauces or eat small amounts of other courts. Other uses, follow the instructions below boiling.

Have you tried the sticky rice, often in a restaurant Lao Isaan Thai restaurant, probably end up frustrated when you get successful, try again, without similar places. The answer - even to visit. It 'so simple.

You will need:

White glutinous rice (also called "sticky rice"), a bowl of water in the basket, gets the night in a steamer or bamboo, helps to clean (again) and the muslin handkerchief, tea towel or gauze sheet of gauze, etc. for cooking and processing - but this is not really necessary. It 's just less messy to handle, and will pass through the steam holes

Infallible

Place the dry> Rice in a bowl, cover with cold water, just leave an inch or two on top of rice. Let stand for 12 hours - overnight in plain water. You can keep soaking in the fridge if you want. After being soaked, drain the water - and keep a * cup to add to the next game. Set a gauze or a clean cloth or gauze in the steam and add the soaked rice at the top. Steam for 15-20 minutes. Button. The rice should cling together,Chewy and delicious without some 'hard. If it is too long soft and sticky - it's easy to steam for the steam until it is cooked.

The vapors in a web of gauze or tea

You can also use the traditional "V canvas or woven bamboo steam basket over the pot. All this shows that the steam to penetrate properly. A boat is good, but he can do is right, the fall in rice through. If you use cloth, make sure there are many holes or fireweaving, so that the steam

Variable

Time for the finished product. Awesome sticky white rice

If you add steam to the boiling water, cook it faster if you have a basket over a boiling pot. (Pressure and volume of steam that makes the difference)

Shape and volume of glutinous rice makes little difference to one. Try and make sure it is faily evenly distributed throughout the ship and not in a pyramid-shaped mound of earth :-)

AsIf you are hungry is a known fact that we never cared pot. Hunger is, the longer it will seem to take to get cook.Prep in advance. Wait until the rice - can not wait.

Keep soaking rice - something the trade:

Add a little '(half cup) of rice to soak in the past the next set of rice you like. The enzymes and bacteria is a good job and better taste, better gorice texture. (an old trick of a local family in the north!)

The good news: (No - not the Bible!)

You can bake a batch in the morning and leave (covered) all day and use it for breakfast, lunch and dinner if you like. Enough steam for a minute or two, or in the microwave (short! Reheat) covers - or eat at room temperature

The bad news:

Do not sit on the exposed sticky rice to be a fan or air conditioner. The wind, the airflowor a fan, becomes dry and uncomfortable. In fact, only exposed to air for a long period of time will be dry. Therefore, it is served in small plastic baskets lined with street vendors or in plastic bags. You can serve it in plastic bags, wrapped in a banana leaf or a small container. Hell, you can also stuff the plastic bag or put on condoms, if your receiver to find funny or not the object. Just keep the air away, and it's yours for the day, sweetflexible and ......... Ooooh this sounds like a Mills and Boon novel!.

Worse news:

In the eyes of Thai people, I must be a farmer. Yes, yes, a servant, a farmer, good for nothing good. Jasmine rice or "Khao Suai is 'superior' and more expensive rice. It is eaten with a spoon and fork. (Whoopee!) The Isaan region is poor and sober, dressed in comparison with the lush, humid, tropical central plains and jungle-South. glutinous rice is the staple food of Isaan,and the community is a bit 'classist. Ergo, if you eat rice - steamed with a silver spoon, you talk like a dandy, and all is well. If you admit a finger staple food of glutinous rice rolled into a ball with your, you're a farmer. I prefer the glutinous rice. Its impressive. I am not ashamed. Food Isaan food classics that are now served with Thai sticky rice. These include Hawker Fried Chicken, sun-dried beef or pork, papaya salad, Som Tam, HawkerCharcoal chicken, roasted pig ears coal ... Sausage and Nam! Show me a Thai, that feed on them, and I'll show you someone unworthy of their passport :-)

It 'true that Westerners eat with your fingers, one is difficult.

India, Laos, African, Arab and Northern Thai people have a connection with their food, which contains the sense of touch. Using hands and fingers. The sensitivity and a sense of what we put in our body that does not get easier. We are too nervous? Usare taught from an early age to use tools, are good manners and etiquette to follow a strict diet. McDonald's, although I am sad to admit, "with food from their hands" for public use. It 's just a shame to act, what to do. So, "came Bib Crab," and several hundred dollars to review meal. We enjoy developing still too many rules, meaning and the freshness of the food with utensils that were true at the end of our arms born? About white. I learned to sit onthe floor and eat - but I put my spoon into the pot bowl food - and I still like my spoon and fork. But the sticky rice - Yes, I have changed!

Other uses, now you have learned how to cook sticky rice

You can also combine the remaining ingredients - when he dissolved the steamer. At this stage, it is soft and can absorb while maintaining the ingredients. Then you can shape into burgers and panfry - crispy outside and hotEast.

You can add sauces and liquids when they are cooked fresh and even warm. Here in Thailand, sweet sticky rice is the standard hot mixed with coconut milk and served with mango.

Once the rice 'set' (and this happens after just 4-5 minutes after cooking) - that's all. Additives and will not break. Visit my website application questions in the comments, if I have something clear. Have fun, and say"Hello" from me to the SRA consultants when you arrive. (Glutinous rice anonymous). I lost some seats, and are now in volume production relapse. Yum.

Go to site : cuisinart chef's classic 10-piece cookware set