Unsticky Rice Recipes

20 BEST WAYS TO USE JASMINE RICE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious jasmine rice recipe in 30 minutes or less!

UNSTICKY WHITE RICE

Steps:

• Put the rice in a sieve and rinse many times with cold water till the water looks clear that drips from the bottom.
• When it looks pretty clear, put it with the 2 1/4 cups water, and the salt, and cook it, covered, till done.
• NOTE: The milky water that you will see is the starch that comes off the rice and it is the starch that makes it sticky.

STICKY RICE

Steps:

• Soak the rice in a medium bowl with enough cold water to cover by 2 inches for at least 8 hours or overnight.
• Fill a large pot or wok that fits an 8-to-10-inch steamer basket with water (the water shouldn't touch the bottom of the steamer) and bring to a boil over medium-high heat.
• Line the basket with two layers of damp cheesecloth or a damp lint-free linen towel. Drain the rice, spread it in an even layer in the basket and poke a few holes halfway through the layer. Cover the basket, insert it in the pot and steam for 25 minutes (see Cook's Note).
• Uncover the basket, securely hold an upside-down plate against the top of the rice and carefully flip the plate and basket. Set the plate on a work surface, lift off the basket and peel off the cheesecloth from the rice. Line the basket with the cheesecloth, then slide the rice onto the cheesecloth.
• Cover the basket, insert it in the pot again and steam until the rice is tender, about 20 minutes. Serve right away or keep warm over low heat for no longer than about 2 hours or the rice will harden and become inedible.

STICKY RICE

Steps:

• Rinse and drain the white sweet rice and black sweet rice in a sieve until the water is mostly clear and no longer cloudy, about 5 times. Transfer to a large bowl, cover the rice with water and soak for at least 4 hours and up to overnight.
• Set up a hardwood fire and let it burn to low-burning embers (see Cook's Note). Set up your grate for direct and indirect heat cooking.
• Drain the rice, then place it in a sticky rice bamboo steamer basket. Fill a sticky rice aluminum steamer pot halfway with water and place on the grill grate over direct heat. Bring to a boil, then place the basket with the rice on top of the pot and cover with its lid. Cook until the rice is fluffy and cooked through, 15 minutes. Toss the rice until the bottom of the rice is on the top. Cook until the rice is tender and fluffy, 5 minutes more.

BASIC STICKY RICE

Steps:

• Soak the rice in a container that holds at least twice the volume of rice: Cover the rice with 2 to 3 inches of room-temperature water and soak for 6 to 24 hours. If you need to shorten the soaking time, soak the rice in warm (about 100 degree) water for 2 hours. The longer soak gives more flavor and a more even, tender texture, but the rice is perfectly edible with the shorter soak in warm water.
• Drain the rice and place in a steamer basket. Set the steamer basket over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water. Cover and steam for 25 minutes, or until the rice is shiny and tender. Turn the rice over after about 20 minutes, so the top layer is on the bottom. Be careful that your pot doesn't run dry during steaming; add more water if necessary, making sure to keep it from touching the rice.
• Turn the cooked rice out onto a clean work surface. Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead. This helps get rid of any clumps; after several foldings, the rice will be an even round lump. Place it in a covered basket or in a serving bowl covered by a damp cloth or a lid. Serve warm or at room temperature, directly from the basket or bowl. The rice will dry out if exposed to the air for long as it cools, so keep covered until serving.
• Soak the rice in a container that holds at least twice the volume of rice: Cover the rice with 2 to 3 inches of room-temperature water and soak for 6 to 24 hours. If you need to shorten the soaking time, soak the rice in warm (about 100 degree) water for 2 hours. The longer soak gives more flavor and a more even, tender texture, but the rice is perfectly edible with the shorter soak in warm water.
• Drain the rice and place in a steamer basket. Set the steamer basket over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water. Cover and steam for 25 minutes, or until the rice is shiny and tender. Turn the rice over after about 20 minutes, so the top layer is on the bottom. Be careful that your pot doesn't run dry during steaming; add more water if necessary, making sure to keep it from touching the rice.
• Turn the cooked rice out onto a clean work surface. Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead. This helps get rid of any clumps; after several foldings, the rice will be an even round lump. Place it in a covered basket or in a serving bowl covered by a damp cloth or a lid. Serve warm or at room temperature, directly from the basket or bowl. The rice will dry out if exposed to the air for long as it cools, so keep covered until serving.

EASY STICKY RICE

Steps:

• Wash rice several times (until the water is clear).
• Let soak for a few minutes in colander.
• Put rice in pan with tight fitting lid and add the water.
• Cover and bring to a boil.
• Simmer over low heat for 15 minutes.
• Remove pan from heat and quickly stretch clean tea towel over the pot, cover with lid.
• Let sit off heat for another 15 minutes.

CHINESE RESTAURANT-STYLE STICKY RICE

Steps:

• Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly.
• Bring rinsed rice, water, and salt to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes.
• Reduce heat to low, cover, and cook until rice is tender and water is fully absorbed, about 15 minutes. Serve.