Sticky rice is also referred to as glutinous rice, although it does not contain gluten. This short-grained rice becomes very sticky when cooked and has a gluelike texture. Sticky rice is used in many recipes, including in Burmese and Filipino specialties and traditional dishes. A simple way to make sticky rice involves a Pyrex bowl method that eliminates stovetop cooking.
Step 1
Place a medium-sized 1- or 2-quart bowl in the sink. Add a strainer or colander to the top of the bowl and place the rice inside. Rinse off the rice thoroughly to remove the rice flour from the kernels and clean the rice. Repeat if the rice is organic or has not been prepared or washed prior.
Step 2
Place the rice in the Pyrex bowl and add 1 1/2 cups of water. If you want to season your rice, you can add spices such as garlic powder, onion powder, cumin, ginger and salt. You may also add sesame seeds, roasted peanuts and coconut. A few tablespoons of butter or olive oil may help reduce stickiness, especially if you are incorporating the rice into a recipe after cooking.
Step 3
Microwave the rice inside the Pyrex bowl for at least 5 minutes. Allow the rice to sit for 15 minutes to absorb excess water. Cook on high for 5 more minutes – stir well. Cook for 3 additional minutes or until the rice is completely cooked and tender. Allow the rice to sit in the microwave untouched for 10 minutes before serving. You can also use the programmable timer on your microwave if you have one.
Step 4
Serve the rice hot or allow it to cool if you are incorporating it into another recipe. The rice will be sticky when you serve it but is easier to handle when it is hot. If you eat the rice cold, it can become clumpy and hard easily.
Step 5
Clean out the Pyrex bowl immediately after use. Allow it to soak to remove hard, sticky pieces of rice. Store all sticky rice in an airtight container for up to 3 days refrigerated.
Posted in: Cooking Style