Organic Herbs@Chiangrai Glutinous Rice ข้าวเหนียวเงี้ยวงูเชียงราย (1kg)
Country Produced : Thailand
In Thailand sticky rice is steamed in long funnel-like baskets. Although not strictly authentic this method for boiled sticky also turns out extremely delicious and its so much easier.
How to Use
Step 1: Measure out 2 cups of the sweet rice and place in a pot. Add 3 + 1/2 cups water and stir. Leave to soak at least half an hour. (Sticky rice has a tough outer shell that needs to be softened before you cook it; otherwise you may end up with hard rice.) After rice has soaked add 3/4 teaspoons salt and stir. Turn heat on high.
After 10 minutes use a fork to pull the rice aside. Look down into the gap youve made. If all the water has been absorbed: turn off the heat. If there is still water in the pot: allow rice to cook another 5 to 10 minutes or until all the water has been absorbed by the rice.
(Note: If you prefer to steam your sticky rice instead of boil it: drain at this point and transfer the rice to a banana leaf-lined colander or steamer. Cover and steam over high heat for 30 to 45 minutes or until rice is translucent and soft.) Once water begins to bubble at a gentle boil turn heat down to medium-low so that it is just nicely simmering. Place the lid askew as in the picture allowing some of the steam to escape. Simmer the rice in this way for 10 minutes. When all the water is gone turn off the heat but leave the pot on the burner. Place lid on tight and allow rice to sit for 8 to 10 minutes or until youre ready to eat. The heat in the pot will steam cook the rice finishing it off perfectly.
Tip: the rice will stay warm in this way for up to 2 hours which is convenient when youre cooking other dishes and great when youre expecting dinner guests!
Ingredients
100% Glutinous Rice
(4)
(4.93)
(3.5)