Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do I make Thai Sticky Rice?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do I make Thai Sticky Rice?),it will help you,my kids.
How do I make Thai sticky rice? Is it a special type of rice? Or can I use any rice? Is it white or brown rice that is used? Long grain? Once I have the rice how do I make it sticky! lol
Thanks in advance.
Answer:
Method: Rinse rice 2-3 times, until water runs clear. Place rinsed rice in a bowl and fill with cool water so the water is approximately 2-3 inches above the rice (see Step 1). Let the rice stand in water for 6-8 hours. Drain the rice, place it in a cheesecloth, wrap it up and put the cheesecloth inside bamboo steamer. Put 6-8 cups of water in sticky rice steamer and bring to a boil. Then place bamboo steamer inside sticky rice steamer (see step 2). Be sure the bottom of the bamboo steamer does not touch the boiling water. Place a standard 8 inch lid loosely over the top of the bamboo steamer (see Step 3). Steam the rice for 45 minutes (or until tender). Enjoy!
Ps any type of thai rice can be used e.g Thai jasmine rice
Use Jasmine rice and boil it in coconut milk
U cant use any type of rice.
If you go to eastern grocery shop, they sell special sticky rice.
Wash the rice first, so all dirt is washed off,
Then, its steam the rice.
It is best to steam the rice, so it will be sticky but not soggy soft rice.
if you boil it, it will get very soggy and sticky.
when its is sticky, eat with bit of butter and salt on top. its really nice
don't wash the rice as its the starch that makes it sticky..cook it according to instructions then fold in some coconut milk...then add some slices of mango on top..makes a lovely dessert
You need to buy a STICKY RICE, a typical rice. It is a rice that sticky and you don't have to do any action to make them stick :D. You have to steam them. There are two types the white one and the black-violet one.
To eat as a dessert. you just put coconut milk and sugar when it almost well cook and stir till they are well mixed.
Try the following
Sticky rice with coconut milk and mango
For the rice:
80g/3?oz glutinous rice or basmati rice or jasmine rice
500ml/17fl oz cold water
120ml/4fl oz tinned coconut milk
25g/1oz caster sugar
For the pineapple sauce:
1 baby pineapple, approx. 350-400g/12-14oz in weight
50ml/2fl oz tinned coconut milk
1 tbsp Malibu (coconut liqueur)
1 small pinch finely ground black pepper
1 level tsp cornflour
For the mango garnish:
2 ripe mangoes
juice of ? lime
For the caramel cages (optional):
6tbsp water
250g/9oz caster sugar
50ml/2fl oz liquid glucose syrup
a little vegetable oil
Method
1. Place the rice and cold water in a bowl and allow to soak for at least 6 hours.
2. Drain the rice from its soaking water and rinse it under cold running water. Place in the steamer over boiling water. Steam for about 10-15 minutes until tender. Place the rice in another pan with the coconut milk and sugar. Stir in and reserve.
3. Peel the baby pineapple, chop it into small pieces and liquidize to a pulp in a food processor. Place the pulp in a pan and add the coconut milk, Malibu, black pepper and cornflour. Bring to the boil, stir well, then sieve into a bowl. Reserve.
4. Peel the mangoes and cut them into halves on either side of the stone. Place the half mango (flat side down) on a chopping board and chop into 5mm/?in slices, lengthways or widthways. Squeeze a few drops of lime juice on to each sliced half, and reserve.
5. Place 2l/3? pint of cold water in a bowl. This will be used to cool down the outside of the sugar pan. Bring the measured water and the sugar to the boil together, then add the glucose syrup and carry on cooking until a light blonde caramel colour is reached. Check, using the sugar thermometer, that it is 165C/330F. Place the caramel pan into the bowl of cold water up to the sugar content level for about 30 seconds. Ensure that no cold water goes into the cooked sugar in the pan. The sugar must be hot and runny enough to make the caramel cages.
6. With your hand, spread a thin film of oil over the back of the ladle (or a large spoon). Have a fork or a spoon ready. Dip your fork or spoon into the caramel and trickle the thread from it into a thin trellis over the back of the ladle, covering this evenly. The distance between ladle and the fork or spoon must be about 20cm/8in. If too far away, the sugar will have time to harden. If too near, the sugar will be too runny and you will not be able to control the flow of the caramel. Very carefully twist the cage free from the ladle - this can be quite tricky - and place it into the airtight box with the silica gel crystals (not necessary if you serve immediately). By now the caramel left in the pan will have hardened so return it to the heat until softened and repeat the process until you have made four cages.
7. Re-heat both rice and sauce in two different pans. Divide the rice evenly between warmed plates, making a little dome in the centre. Top with a half of sliced mango. Pour the sauce around the rice. Finally place the caramel cages over the dome of rice and mango and serve
Sticky rice is a *completely different plant.* Look for glutinous rice at an asian grocery store. It is washed, soaked for a few hours, and then steamed in a woven basket over a pot of water for awhile - sorry, I don't know exactly! But my mom does it all of the time. But just to say it again, you can NOT use normal rice! It's like trying to make cornbread with white flour! Just not the same ingredient, period.
Anyway...ask someone at an asian grocery store, they'd be able to get you set up with what you need very quickly.
You have to buy special rice called "sweet rice" in any Asian market. Rinse it really well. Soak it overnight in cold water. Then drain and steam for abput 30 minutes. A bamboo steamer is traditional but I just wrap mine in cheesecloth and use the steam insert for my stockpot. I love this stuff - it is full of calories though!
I agree with Passing, sticky rice = glutinous rice, you cannot use other short grain or long grain rice in this recipe!! You can find glutinous rice in most Asian (Chinese / Japanese / Thai) grocery stores.
Here is a Thai dessert recipe - mango, coconut cream with sticky rice.
<<<<<< Sticky Rice >>>>>> Serves 4
200g (6 1/2 oz) glutinous rice
hot water for steaming
1) Rines rice several times until water runs clear, soak rice in water for 12 hours or overnight, then drain well.
2) Line a saucepan steamer or bamboo basket with cheese cloth or similar fine-weave cotton cloth. Put rice in the steamer and steam for 45 minutes or until rice is tender and translucent. Remove from heat, fluff up with a fork.
<<<<<<< Mangoes with Sticky Rice >>>>> Serves 4
200g freshly cooked sticky rice
200 ml thick coconut milk
4 tablespoons sugar (you may adjust the sweetness by adding more)
1/2 teaspoon salt
4 tablespoons coconut cream (you skimmed it from top of coconut milk)
roasted sesame seeds (optional, for garnish only)
4 large ripe mangoes, peeled, halved, stoned
1) Place cooked sticky rice in a big bowl, set aside.
2) heat coconut milk in a saucepan over medium heat, add sugar and salt, bring to boil, reduce heat to low and simmer for 4 to 5 minutes or until milk is thicken (adjust the taste)
3) Pour milk mixture carefully over sticky rice, fluff up rice with a fork and allow coconut mixture to trickle through but not "drown" the rice (otherwise it becomes too gluggy and you lose the lovely translucent quality of the sticky rice).
4) Allow rice to stand for 10 minutes. Turn out in a mound on a serving platter. Garnish with thick coconut cream sprinkled with sesame seeds.
5) Slice mangoes and arrange around the mound of sticky rice.
You may make individual servings of sticky rice and mango slices.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do I make Thai Sticky Rice?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do I make Thai Sticky Rice?),it will help you,my kids.
How do I make Thai sticky rice? Is it a special type of rice? Or can I use any rice? Is it white or brown rice that is used? Long grain? Once I have the rice how do I make it sticky! lol
Thanks in advance.
Answer:
Method: Rinse rice 2-3 times, until water runs clear. Place rinsed rice in a bowl and fill with cool water so the water is approximately 2-3 inches above the rice (see Step 1). Let the rice stand in water for 6-8 hours. Drain the rice, place it in a cheesecloth, wrap it up and put the cheesecloth inside bamboo steamer. Put 6-8 cups of water in sticky rice steamer and bring to a boil. Then place bamboo steamer inside sticky rice steamer (see step 2). Be sure the bottom of the bamboo steamer does not touch the boiling water. Place a standard 8 inch lid loosely over the top of the bamboo steamer (see Step 3). Steam the rice for 45 minutes (or until tender). Enjoy!
Ps any type of thai rice can be used e.g Thai jasmine rice
Use Jasmine rice and boil it in coconut milk
U cant use any type of rice.
If you go to eastern grocery shop, they sell special sticky rice.
Wash the rice first, so all dirt is washed off,
Then, its steam the rice.
It is best to steam the rice, so it will be sticky but not soggy soft rice.
if you boil it, it will get very soggy and sticky.
when its is sticky, eat with bit of butter and salt on top. its really nice
don't wash the rice as its the starch that makes it sticky..cook it according to instructions then fold in some coconut milk...then add some slices of mango on top..makes a lovely dessert
You need to buy a STICKY RICE, a typical rice. It is a rice that sticky and you don't have to do any action to make them stick :D. You have to steam them. There are two types the white one and the black-violet one.
To eat as a dessert. you just put coconut milk and sugar when it almost well cook and stir till they are well mixed.
Try the following
Sticky rice with coconut milk and mango
For the rice:
80g/3?oz glutinous rice or basmati rice or jasmine rice
500ml/17fl oz cold water
120ml/4fl oz tinned coconut milk
25g/1oz caster sugar
For the pineapple sauce:
1 baby pineapple, approx. 350-400g/12-14oz in weight
50ml/2fl oz tinned coconut milk
1 tbsp Malibu (coconut liqueur)
1 small pinch finely ground black pepper
1 level tsp cornflour
For the mango garnish:
2 ripe mangoes
juice of ? lime
For the caramel cages (optional):
6tbsp water
250g/9oz caster sugar
50ml/2fl oz liquid glucose syrup
a little vegetable oil
Method
1. Place the rice and cold water in a bowl and allow to soak for at least 6 hours.
2. Drain the rice from its soaking water and rinse it under cold running water. Place in the steamer over boiling water. Steam for about 10-15 minutes until tender. Place the rice in another pan with the coconut milk and sugar. Stir in and reserve.
3. Peel the baby pineapple, chop it into small pieces and liquidize to a pulp in a food processor. Place the pulp in a pan and add the coconut milk, Malibu, black pepper and cornflour. Bring to the boil, stir well, then sieve into a bowl. Reserve.
4. Peel the mangoes and cut them into halves on either side of the stone. Place the half mango (flat side down) on a chopping board and chop into 5mm/?in slices, lengthways or widthways. Squeeze a few drops of lime juice on to each sliced half, and reserve.
5. Place 2l/3? pint of cold water in a bowl. This will be used to cool down the outside of the sugar pan. Bring the measured water and the sugar to the boil together, then add the glucose syrup and carry on cooking until a light blonde caramel colour is reached. Check, using the sugar thermometer, that it is 165C/330F. Place the caramel pan into the bowl of cold water up to the sugar content level for about 30 seconds. Ensure that no cold water goes into the cooked sugar in the pan. The sugar must be hot and runny enough to make the caramel cages.
6. With your hand, spread a thin film of oil over the back of the ladle (or a large spoon). Have a fork or a spoon ready. Dip your fork or spoon into the caramel and trickle the thread from it into a thin trellis over the back of the ladle, covering this evenly. The distance between ladle and the fork or spoon must be about 20cm/8in. If too far away, the sugar will have time to harden. If too near, the sugar will be too runny and you will not be able to control the flow of the caramel. Very carefully twist the cage free from the ladle - this can be quite tricky - and place it into the airtight box with the silica gel crystals (not necessary if you serve immediately). By now the caramel left in the pan will have hardened so return it to the heat until softened and repeat the process until you have made four cages.
7. Re-heat both rice and sauce in two different pans. Divide the rice evenly between warmed plates, making a little dome in the centre. Top with a half of sliced mango. Pour the sauce around the rice. Finally place the caramel cages over the dome of rice and mango and serve
Sticky rice is a *completely different plant.* Look for glutinous rice at an asian grocery store. It is washed, soaked for a few hours, and then steamed in a woven basket over a pot of water for awhile - sorry, I don't know exactly! But my mom does it all of the time. But just to say it again, you can NOT use normal rice! It's like trying to make cornbread with white flour! Just not the same ingredient, period.
Anyway...ask someone at an asian grocery store, they'd be able to get you set up with what you need very quickly.
You have to buy special rice called "sweet rice" in any Asian market. Rinse it really well. Soak it overnight in cold water. Then drain and steam for abput 30 minutes. A bamboo steamer is traditional but I just wrap mine in cheesecloth and use the steam insert for my stockpot. I love this stuff - it is full of calories though!
I agree with Passing, sticky rice = glutinous rice, you cannot use other short grain or long grain rice in this recipe!! You can find glutinous rice in most Asian (Chinese / Japanese / Thai) grocery stores.
Here is a Thai dessert recipe - mango, coconut cream with sticky rice.
<<<<<< Sticky Rice >>>>>> Serves 4
200g (6 1/2 oz) glutinous rice
hot water for steaming
1) Rines rice several times until water runs clear, soak rice in water for 12 hours or overnight, then drain well.
2) Line a saucepan steamer or bamboo basket with cheese cloth or similar fine-weave cotton cloth. Put rice in the steamer and steam for 45 minutes or until rice is tender and translucent. Remove from heat, fluff up with a fork.
<<<<<<< Mangoes with Sticky Rice >>>>> Serves 4
200g freshly cooked sticky rice
200 ml thick coconut milk
4 tablespoons sugar (you may adjust the sweetness by adding more)
1/2 teaspoon salt
4 tablespoons coconut cream (you skimmed it from top of coconut milk)
roasted sesame seeds (optional, for garnish only)
4 large ripe mangoes, peeled, halved, stoned
1) Place cooked sticky rice in a big bowl, set aside.
2) heat coconut milk in a saucepan over medium heat, add sugar and salt, bring to boil, reduce heat to low and simmer for 4 to 5 minutes or until milk is thicken (adjust the taste)
3) Pour milk mixture carefully over sticky rice, fluff up rice with a fork and allow coconut mixture to trickle through but not "drown" the rice (otherwise it becomes too gluggy and you lose the lovely translucent quality of the sticky rice).
4) Allow rice to stand for 10 minutes. Turn out in a mound on a serving platter. Garnish with thick coconut cream sprinkled with sesame seeds.
5) Slice mangoes and arrange around the mound of sticky rice.
You may make individual servings of sticky rice and mango slices.
correctness,It's Non-profit and only for informational purposes.
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