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-   -   making rice like the resturants (http://www.diaperswappers.com/forum/showthread.php?t=1276423)

chegarty 09-10-2011 06:56 PM

making rice like the resturants
 
ods loves "sticky rice" . The kind the chinese food place seeves all sticky and Yummy. We haven't had monry for chinese in months and ods keeps asking for sticky rice.

My rice cooking expireice in minute rice. Before my husband met me he only did boil in a bag. So its ovious we don't know how to cook rice,let alone get it sticky.

Dh said buy a rice cooker and my birthday is next month. So is there a way to get it sticky like at the chinese food place? Or will a rice cooker even be worth it?

ambieone 09-10-2011 07:09 PM

Re: making rice like the resturants
 
I have a rice cooker. The trick to making sticky rice is to add a little more water than what you are supposed to add. I think I add about 1/4c more than what you are supposed to add. (I usually make 1.5c rice, I add 3 1/4c water.)
HTH!

MelodyB 09-10-2011 07:59 PM

Re: making rice like the resturants
 
My MIL (who is indian) uses the microwave...so that's the only way we cook it around here. It gets gummy and gross when I try to do it stovetop. I use a 2qt ceramic dish with glass lid (corningware) for 15 mins for 1 cup rice/2c water.

mrspnut82 09-10-2011 08:11 PM

Re: making rice like the resturants
 
This is how people I know cook sticky rice, the Lao way.
http://www.youtube.com/watch?v=4JtF4_ArlSA

fourstac 09-10-2011 08:15 PM

Re: making rice like the resturants
 
use sushi rice and it's sticky...

Leiiki 09-10-2011 08:49 PM

Re: making rice like the resturants
 
For really good sticky rice, you need to buy glutinous rice, soak it in cold water in the fridge overnight, then steam it in a bamboo basket. You can use a rice cooker for the last step instead of the bamboo basket, but it won't be exactly the same.

This is an example of the correct rice: http://www.amazon.com/Thai-sticky-ri.../dp/B000F2VESU

Also, if you are used to minute rice, a rice cooker and regular white or even brown rice is going to be WAY stickier than that. Minute rice is nothing like real rice.

neonalee 09-10-2011 09:30 PM

Dp used to work in a Japanese restaurant. We use nishiki? Rice or something rose, I forget the names. At least one of them is usually found in our regular grocery store or Costco. We use & love our rice cooker. Not because it's necessary but because it makes it so easy. I think this is how we make it. 2 cups rice, cover with water, swirl around & dump the water several times to clean then dump water & add a bit over 2 cups so maybe 2&a quarter cups water, let it sit for maybe 20 minutes then turn on the cooker. That's it, super easy. We also freeze any leftover rice in sandwich size baggies. Reheats easily in the microwave.

Sent using DS Forum, please forgive typos

chegarty 09-10-2011 09:41 PM

Re: making rice like the resturants
 
Yes know the minute rice isnt like sticky rice. We love it but I have never in my life attempted to cook it. So I am copying everyones posts down so I can try different ideas. Dh doesn't care if its sticky but ds loves it so I thought I could give it a try.

Thank you everyone for all your wonderful posts.

chegarty 09-10-2011 09:48 PM

Re: making rice like the resturants
 
I need to save the links too!!! I didn't have any idea that I needed special rice. I can't wait to show dh.

BETTYBLUE27 09-10-2011 09:57 PM

I agree on the rice cooker. we have a clear plastic one for the microwave. We are cuban, so big on rice, and honestly I think the best rice is jasmine rice which you can usually find in the ethnic food section by the oriental or spanish foods. with jasmine rice you only want to wash it like once, then strain it and
put it in the cooker. I don't measure the rice, I just have a certain scoop I use. So I do 2 scoops of rice, 3 and 1/4ish scoops of water, add some oil and salt, stir, and nuke it for about 14 minutes. I then stir again and check to see if it's too wet/sticky. If it is, I nuke it for 2 more minutes. voila, you have yummy rice. Also, sometimes I'll do half water-half chicken stock.


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