cooking sticky rice notes

[darkoshi]

1.5 cups sweet/glutinous rice - rinsed it with water a few times.
Heated some water in pot, not quite to boiling.
Soaked the rice in the hot water for 10 minutes.
Stirred the rice to unclump it, then strained out the hot water.
Transferred the rice to a glass/pyrex dish, and added enough cold water to cover it by a finger.
(that was too much water).
Put the glass lid on, and microwaved it 7 minutes.
Stirred/fluffed the rice. Used a spoon to remove the extra liquid from the top.
Microwaved it another 5 minutes. Most of the water was absorbed, but the rice didn't taste cooked enough.
Stirred in some salt and sugar, and microwaved it another 4 minutes.
Then let it stand for a while.

It turned out pretty good. It's not as sweet as the sticky rice they serve in restaurants with mango.

Next time:
- add less water. Maybe re-use the hot water rather than adding fresh water.
- or plan the meal earlier in advance, and soak the rice in cold water for an hour rather than in hot water.
- use somewhat more sugar and add it earlier (1/4 cup? 3/8 cup?)

Based on info found on these pages:
thaitable
ricekingdom

Comments

[3rdofjune]

Someday I need to try glutinous rice. I forgot all about my plans to make mochi ^^;

[darkoshi]

Cooking the glutinous rice the traditional way by steaming seems complicated, but using the microwave it was rather simple.

But in that post, I didn't mention that my first attempt at cooking the rice in the microwave last Christmas, wasn't such a success. I included soymilk, as I was making a rice pudding. It still ended up tasting pretty good, but it bubbled over and made a mess in the microwave. If I try that again, I need to make sure to watch it more closely.

[darkoshi]

2nd try.

Measured out 1.5 cups sweet/glutinous rice into a a glass/pyrex dish. Rinsed it with water a few times - strained the water off.
Heated several cups of water in pot, not quite to boiling.
Poured enough hot water over the rice to cover it and let it soak for 10 minutes.
Stirred the rice to unclump it, then poured out most of the water again.
Added more hot water to just cover the rice (that was too little).
Put the glass lid on, and microwaved it 7 minutes.
Stirred/fluffed the rice. Added more of the left-over hot water to the rice - not enough to make it soupy, but enough to make it somewhat wet.
Stirred in some salt and sugar.
Microwaved it another 5 minutes.
The water was absorbed, and the rice was soft but still tasted a bit starchy. So I microwaved it another 4 minutes.
Then let it stand for a while.

The texture turned out good, but the flavor could be better. Next time, I'll add more hot water to begin with rather than later. But don't put in too much - maybe having it a bit drier would taste better. I'll stir in the salt and sugar to begin with too. Could try adding coconut milk too.

Next try

[darkoshi]

This time I used both of these recipes as guidelines:
https://ricekingdom.blogspot.com/2010/09/cooking-sticky-rice-in-microwave.html
https://www.allrecipes.com/recipe/150313/thai-sweet-sticky-rice-with-mango-khao-neeo-mamuang/

Measured out 1.5 cups sweet/glutinous rice into a a glass/pyrex dish.
Rinsed it with water a few times - strained the water off.
Soaked the rice in fresh cold water for 6 hours, occasionally stirring to avoid clumps.
Poured out enough water so that the remaining water only covered the rice by about 1cm (use finger to measure it as shown in the first link).
Stirred in 1/2 tsp salt.
Put the glass lid on the dish, and microwaved it 7 minutes.
It was still quite watery and not soft enough. I stirred it and microwaved it 5 more minutes.
By now all the water was absorbed. I fluffed the rice with a fork. The texture was pretty good; soft enough but somewhat dry. It might have been too dry if I had left it at that.

But based on the 2nd recipe, I heated a can of coconut milk mixed with 1 cup of sugar until it came to a boil, and then stirred it into the rice.
The made the rice soupy again, but the rice absorbed the liquid as it cooled.

It turned out quite good. Next time I might reduce the sugar a bit; perhaps 1/2 to 3/4 a cup instead of a full cup.

Next try, 2022

[darkoshi]

Rinsed 1.5 cups sweet/glutinous rice under running water in a colander
Transferred the rice into a glass pyrex dish.
Soaked the rice in fresh cold water overnight (~17 hours), stirring a few times in the first hours to avoid clumps.
Poured out enough water so that the remaining water only covered the rice by about 1cm (use finger to measure it). (I poured out too much, so added extra fresh water.)
Stirred in 1/2 tsp salt.
Put the glass lid on the dish, and microwaved it 7 minutes.
It was still very watery and hard. I stirred it and microwaved it 5 more minutes.
It was still watery and not soft enough. I stirred it and microwaved it 5 more minutes.
By now all the water was absorbed. I fluffed the rice with a fork.

I separated the rice into 2 bowls.
I heated a can of coconut milk mixed with 1/2 cup of sugar until it came to a boil.
I poured about half the sweet coconut milk over the first portion of rice.
I stirred several tablespoons of lemon juice into the remainder of the coconut milk and then poured it over the second portion of rice.
That made the rice soupy again (more so the 2nd bowl than the first), but the rice absorbed the liquid as it cooled.

..

It took longer to cook the rice this time than last.
So soaking overnight didn't seem to soften it more than the prior methods.
But the rice is also older than the prior times, so maybe it is more dried out and takes longer to get soft due to that.
My bag of sweet rice is almost used up; I think there is less than 1.5 cups left in it.
So now I can buy another bag. Maybe I'll buy black glutinous rice to see what it is like.