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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
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
Next try
Date: 2021-01-30 04:44 am (UTC)From: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.