I want my STICKY RICE... American style!

[ajf3]

Ok -

I've recently tried "sticky rice" for the first time and found that I like it - A LOT.

Anyway, I searched around for a recipe and all of the recipes have verbage such as "...the next day" or "...keep rinsing with hot boiling water" or "...wash rice until your skin is wrinked"


I GOTTA believe there is some technique or tool from Ronco that makes a two or four person serving of sticky rice with minimal work or time - the ideal solution would be a microwaveable sticky rice packet!

So - anyone else out there like sticky rice? If so, do you have a streamlined process for preparing it?

 

[xospec1alk]

sticky rice is type of rice no? you can't just make regular jasmine rice (for arguments sake) into sticky rice...

 

[NatePo717]

Here's a way to make sticky rice....

All you need is a bowl of cooked white rice and some porn......

 

[CaptnKirk]

That would be 'Stinky' rice

 

[jaedaliu]

glutenous rice, go to your local asian market and cook per the instructions on the package. Shouldn't be much more complicated than normal rice.

 

[akubi]

korean and japanese rice => sticky rice.

 

[jaedaliu]

Originally posted by: akubi
korean and japanese rice => sticky rice.

thai and laotion too. I've never had a korean dish with sticky rice, guess I should find one.

The mochi ice cream that you get from costco and trader joe's has sticky rice in the skin. The skin (the actual mochi part) is pounded sticky rice. Pretty labor intensive to make (before modern machinery was invented)

 

[nakedfrog]

I've never seen it made any way other than in a rice cooker.
I thought you meant sticky rice with butter and gravy (american style)

 

[astrosfan90]

Er. My rice is always sticky rice, but then I usually intentionally add a bit more water and cook it a tad longer. I think the brand I use is "Mahatma". Grew up on sticky rice, and just can't stand the dryness of anything else.

 

[akubi]

Originally posted by: jaedaliu

Originally posted by: akubi
korean and japanese rice => sticky rice.

thai and laotion too. I've never had a korean dish with sticky rice, guess I should find one.

The mochi ice cream that you get from costco and trader joe's has sticky rice in the skin. The skin (the actual mochi part) is pounded sticky rice. Pretty labor intensive to make (before modern machinery was invented)

mochigome is something else though... that's really sticky and you make rice cakes and other dishes with it. you don't eat it as a meal. i think he just meant "stickier than chinese food rice" species of rice that koreans and japanese eat daily.

(unless he means rice cakes..)

 

[frodrick]

rice comes in three sizes: long grain, medium grain, and short grain. short grain rices are what you think of as asian or sticky rices. long grain rices will remain pretty separated from one another when cooked. short grain rices are about as long as they are wide while long grain rices are 2-3x longer than they are wide. the stickiness of the rice is based on the different amounts of starch involved in long v. short grains and how the starch is released when cooked.

 

[ajf3]

Right - I'm talking about the short grain sushi-type rice. Not rice cakes, but just sticky.

Here's an example of what I'm talking about - when I pull up a sticky rice recipe I get stuff like this:

http://www.recipegoldmine.com/rice/rice35.htm

Wash... Rinse... Soak overnight... use cheescloth - etc!

I'm looking for "50% power / 5 minutes" or something close!

 

[jaedaliu]

Originally posted by: ajf3
Right - I'm talking about the short grain sushi-type rice. Not rice cakes, but just sticky.

Here's an example of what I'm talking about - when I pull up a sticky rice recipe I get stuff like this:

http://www.recipegoldmine.com/rice/rice35.htm

Wash... Rinse... Soak overnight... use cheescloth - etc!

I'm looking for "50% power / 5 minutes" or something close!

god, don't follow those directions. You'll be eating nutritionally hollow rice. Nothing but starches with the rest of the nutrients down the drain. I stand by what I said in both my posts. Go to your local asian market and buy a bag of glutenous rice (even if i spelled it wrong) I remember something about overnight soaking, but the only time I ever make it, I make it into something I call "oily rice" and I add chinese sausage, shiitake mushrooms, and little orange shrimp (that reminds me of krill) for flavor. I don't soak it there, but like I said, the bag will have instructions.

found some links:

http://en.wikipedia.org/wiki/Glutinous_rice

http://asiarecipe.com/stickyrice.html

second link has fairly simple instructions, it's not too complicated, just need to plan beforehand (or wait a few hours as you soak your rice)

 

[fs5]

Originally posted by: ajf3
Right - I'm talking about the short grain sushi-type rice. Not rice cakes, but just sticky.

Here's an example of what I'm talking about - when I pull up a sticky rice recipe I get stuff like this:

http://www.recipegoldmine.com/rice/rice35.htm

Wash... Rinse... Soak overnight... use cheescloth - etc!

I'm looking for "50% power / 5 minutes" or something close!

It's all about the type of rice you buy. American (uncle bens rice) is NOT sticky rice. Go to an asian store or even costco bay area has it. Any bag of rice at an asian store is "sticky rice". Just get the one labelled short grain.

 

[leftyman]

me wuv sticky wice wong time

 

[akodi]

japanese rice will be sticky, just put it in a conventional rice cooker with the appropriate amount of water (usually a finger joint past the rice level using your pointing finger) and within 45 minutes you'll have stickiness. if you want it like sushi, you'll have to add rice wine vinegar (mirin) and aerate it.

 

[purbeast0]

jasmine rice > * rice.

 

[ElFenix]

Originally posted by: jaedaliu

Originally posted by: akubi
korean and japanese rice => sticky rice.

thai and laotion too. I've never had a korean dish with sticky rice, guess I should find one.

The mochi ice cream that you get from costco and trader joe's has sticky rice in the skin. The skin (the actual mochi part) is pounded sticky rice. Pretty labor intensive to make (before modern machinery was invented)

everything was labor intensive before modern machinery was invented

 

[jadinolf]

Originally posted by: akubi
korean and japanese rice => sticky rice.

I thought so.

That's all I like

 

[Godsend1]

Cal Rose rice = short grain = sticky rice

 

[aircooled]

always makes me think of maggots