Best Sticky Rice Glutinous Rice Kow Neyo Recipes

THAI COCONUT BLACK STICKY RICE

Steps:

• Rinse and drain rice, place in a large saucepan.
• Add water to cover rice. Remove any rice grains that float to the top.
• Bring to a boil over high heat, then lower heat to just keep a simmer.
• Simmer about 45 minutes, uncovered, stirring occasionally, until rice is tender. Add more water if needed, or pour some off. You want the water level to be just below the level of the rice.
• Add coconut milk, sugar, and salt, and continue cooking until a pudding consistency is reached.
• Sprinkle shredded coconut over top, if desired. Serve warm.

THAI STICKY RICE (KHAO NIAO) RECIPE

Steps:

• Remove from heat, and flip bundle over once more so that the folded over parts of cheesecloth are facing you. Transfer rice to a heatproof bowl and cover it with a plate (you can discard the cheesecloth at this point, or if you used a bamboo steamer and wish to use the steamer basket as a serving vessel, keep the rice in its cheesecloth parcel and unwrap it right before serving). Let rice cool slightly for 10 to 15 minutes before serving. Serve immediately.

STICKY RICE (GLUTINOUS RICE / KOW NEYO)

Steps:

• Soak rice overnight in cold water, or for 15 minutes in boiling water if short of time.
• Drain the rice, rinse and spread out on a wet cloth inside a steamer.
• Cook over boiling water for 40 minutes, until rice is tender.

THAI STICKY OR GLUTINOUS RICE (COOK WITH MICROWAVE)

Steps:

• Soak the glutinous rice with cold water for 15 minutes and rub the rice with your hands and wash until the water starts to be clear.
• Put the rice in the microwave safe container and put the water about 2 cup or submerge the rice.
• Cook on high power about 20 minutes.

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.

GLUTTONOUS GLUTINOUS (STICKY) RICE

Steps:

• Rinse and then soak the dried shiitake in warm water for about 20-30 minutes, or until they've become soft and pliable. Do the same for the dried shrimp.
• Remove mushroom from water, squeeze dry, and reserve the water to add flavor to the rice. Remove the stems, they're too tough. Slice mushroom thinly.
• Drain shrimp from water, reserve water to add to rice later.
• While you wait for the little fungi to soften up, get a wok and heat it up. No oil will be necessary because the fat content in the sausages (whoops, forgot to mention that. But if it gets too dried, add about 1 tablespoon of olive oil But we're talking comfort food here, afterall...) will all come out during cooking. Quickly fry for 2-3 minutes, then add the dried shrimp and toss it about until you smell all the great aromas and much of the oil from the sausage has come out. Tip the sausage pieces and shrimp into a dish, taking care to leave most of the oil behind in the wok, and put aside.
• Heat up the wok again and add the glutinous rice. This part is a bit like the beginnings of a risotto. In an ideal world, the glutinous rice would be cooked in this way throughout, in the wok, until the rice has completely cooked through. But we don't have time, so my mom taught me this method of par-cooking the glutinous rice before adding it to the rice cooker with the medium grain rice.
• Keep stirring the rice until all the grains are coated in the sausage oil. Heat the reserved shrimp and mushroom water until nearly boiling, if using, if not heat up 2 cups of water. Then add small ladles of liquid in at a time, letting the rice absorb all the liquid before adding the next bunch. Do this for about 10 minutes until the rice looks fluffy and the mixture thickens. You may use mor less water than 2 cups.
• Rinse your medium grain rice in the rice cooker and fill with water to 2cm above the rice. Add your par-cooked glutinous rice, the reserved sausage and shrimps. Slice the mushrooms and add those in, too, along with any of the water they were soaking inches. Add soy sauce. Mix well. If needed, top up with water so there is 2cm of liquid above the rice again. Turn on the rice cooker and leave to bubble away happily....
• When the rice is ready, remove the lid and give it a big stir, loosening the rice. This ensures that it's all nice and fluffy. Drizzle with a bit of sesame oil. Mix well and serve in a large, thick bowl. Sprinkle over the chopped spring onions.
• And as with most comfort foods, it tastes even better the next day.

SAVORY STICKY RICE BOWLS (OR STIR-FRIED STICKY RICE)

Steps:

• Rinse, soak and steam rice according to directions in the recipe for Basic Sticky Rice. While rice steams, cook bacon and sausage in a wok or skillet over medium heat, to render a little fat. Add diced onion and stir-fry until onion is soft and lightly browned, about 5 minutes.
• Add red chiles and dried shrimp and cook for 1 minute. Add mushrooms, season well with salt and pepper, and cook until softened, about 5 minutes. Add ginger, soy sauce, sesame oil and sweet wine. Stir and scrape bottom of pan with a wooden spoon to deglaze. Add 1/2 cup water and simmer 1 minute.
• Turn off heat and add cooked sticky rice. Sprinkle lightly with salt and mix well with 2 spoons to incorporate. Serve immediately or transfer to several individual heatproof bowls. (Rice may be reheated later in a water bath.) If desired, invert bowls onto plates. Garnish with scallions and cilantro.