Sticky rice vs. other white rice
Other types of rice contain two types of starch, amylose, and amylopectin, and the stickiness of rice depends on the ratio of the two. While a higher amylose content in long-grain white rice 19 to 23 percent means it is nice and fluffy, the lower amylose content in short-grain white rice 12 to 19 percent makes the grains stick together. Sticky rice, on the other hand, contains a maximum of 1 percent amylose and a very high concentration of amylopectin, making it very sticky when cooked.
Sticky rice uses
Glutinous rice is used in a variety of dishes, including desserts, as a duck filling, and in dumplings such as shumai and zongzi. While most recipes call for steaming or boiling the sticky rice, it can also be sautéed or cooked as an Italian risotto.
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Typically in Chinese cuisine, long-grain sticky rice is used for savory dishes and short-grain sticky rice for desserts. This is because the texture of long-grain sticky rice is firmer and less sticky than short-grain sticky rice, so it tastes better in savory dishes. But short-grain sticky rice will work best in desserts, like sweet rice cake or stuffed lotus root.
before cooking sticky rice, it should be soaked in warm water. Soaking the grain softens the hard outer shell and ensures that the rice will cook completely. This can be done overnight or for a shorter period of time at least 30 minutes before cooking; even longer soaking time will add more flavor to the rice. Place the rice in the pot and cover it with water. A typical ratio is 2 cups of rice to 3 1/2 cups of water. Let it soak, add a little 3/4 teaspoon salt, and then steam the rice on the stove or in a bamboo steamer.
To steam on the stove, bring the water and rice to a boil and then reduce the heat to a simmer. Partially cover with a lid and simmer for 10 minutes. If not all of the water has been absorbed, steam for an additional 5-10 minutes, checking frequently. Then place the lid on the pot and let it rest for 10 minutes to continue cooking. To cook in a bamboo steamer, drain soaked rice, place in the steamer, cover, and steam over high heat for 30 to 45 minutes, until rice is soft and translucent. Unless the rice is served on its own, it is often soaked and then added to recipes without cooking.
Glutinous rice is also called "sweet rice" because of its flavor. It tastes sweeter than regular white rice, which is why it works so well in dessert recipes. But mainly, it is appreciated for its chewy and sticky texture.
Lotus root stuffed with sticky sweet rice
Pearl dumplings
Sticky Peanut Rice
Glutinous rice can also be labeled glutinous rice, pearl rice, mochi rice, or waxy rice. There are also varieties of black and purple glutinous rice that are sold unmilled.
Uncooked rice has bacteria that can reproduce quickly after being cooked. Therefore, if you are storing cooked sticky rice, it is important to cool the rice as quickly as possible. To do so, place the hot rice on a baking sheet in a layer and place it in the refrigerator. Once cooled, place the rice in an airtight container and store it in the refrigerator where it will last up to 4 days. Cooked sticky rice can also be stored in the freezer for up to a month.
In Chinese medicine and cuisine, people believe that glutinous rice is very good for your body and can improve blood circulation.
Typically in Chinese cuisine, long-grain sticky rice is used for savory dishes and short-grain sticky rice for desserts. This is because the texture of long-grain sticky rice is firmer and less sticky than short-grain sticky rice, so it tastes better in savory dishes. But short-grain sticky rice will work best in desserts, like sweet rice cake or stuffed lotus root.
How to cook with sticky rice
before cooking sticky rice, it should be soaked in warm water. Soaking the grain softens the hard outer shell and ensures that the rice will cook completely. This can be done overnight or for a shorter period of time at least 30 minutes before cooking; even longer soaking time will add more flavor to the rice. Place the rice in the pot and cover it with water. A typical ratio is 2 cups of rice to 3 1/2 cups of water. Let it soak, add a little 3/4 teaspoon salt, and then steam the rice on the stove or in a bamboo steamer.
To steam on the stove, bring the water and rice to a boil and then reduce the heat to a simmer. Partially cover with a lid and simmer for 10 minutes. If not all of the water has been absorbed, steam for an additional 5-10 minutes, checking frequently. Then place the lid on the pot and let it rest for 10 minutes to continue cooking. To cook in a bamboo steamer, drain soaked rice, place in the steamer, cover, and steam over high heat for 30 to 45 minutes, until rice is soft and translucent. Unless the rice is served on its own, it is often soaked and then added to recipes without cooking.
What does it taste like?
Glutinous rice is also called "sweet rice" because of its flavor. It tastes sweeter than regular white rice, which is why it works so well in dessert recipes. But mainly, it is appreciated for its chewy and sticky texture.
Sticky rice recipes
Glutinous rice is used in recipes where the rice needs to be grouped. It is also preferred in dishes with sweet flavors.Lotus root stuffed with sticky sweet rice
Pearl dumplings
Sticky Peanut Rice
Where to buy sticky rice
With the increasing interest and availability of Asian ingredients, glutinous rice is likely to be found in the big supermarkets of the international aisle or on the shelves alongside the rice. It is also sold in the Chinese and Asian markets, as well as online, and is packaged in plastic bags.Glutinous rice can also be labeled glutinous rice, pearl rice, mochi rice, or waxy rice. There are also varieties of black and purple glutinous rice that are sold unmilled.
storage
Uncooked rice can be stored indefinitely as long as the contents are tightly sealed and have not retained moisture. Sticky rice can be stored in the pantry, refrigerator, and freezer.Uncooked rice has bacteria that can reproduce quickly after being cooked. Therefore, if you are storing cooked sticky rice, it is important to cool the rice as quickly as possible. To do so, place the hot rice on a baking sheet in a layer and place it in the refrigerator. Once cooled, place the rice in an airtight container and store it in the refrigerator where it will last up to 4 days. Cooked sticky rice can also be stored in the freezer for up to a month.
Nutrition and benefits
It is important to note that although glutinous rice is known as glutinous rice, it does not contain gluten; It is so named because of its sticky texture. Glutinous rice has almost no fat or cholesterol, but it is also low in protein, fiber, and essential vitamins and minerals.In Chinese medicine and cuisine, people believe that glutinous rice is very good for your body and can improve blood circulation.
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