Posts Tagged ‘rice’
Sticky Rice
The method of cooking for sticky rice is slightly different from that of the usual long grain rice. Without proper methods, the cooked sticky rice won’t come out as expected, even inedible! Here’s how to do it. The Indonesian way, of course.
Ingredients:
- 200 gr sticky rice
- 2 pandan leaves (optional, to make it fragrant)
- Water
Directions:
- Wash rice until clean. Soak for a minimum one hour. Soaking the rice is a very important step and must not be skipped.
- Remove the water after soaking.
Traditional method with a steamer (tastier):
- Put rice in a pan. Add water until the level of water is slightly above the rice (around 10% higher)
- Cover the pan with the lid. Bring to a boil on medium heat. When the liquid almost dries up, add the pandan leaves and stir the rice around to move the rice from the top to the bottom. Remove after the liquid is gone.
- Put the rice in a steamer. Cook for about 15 minutes until the rice is done. (You can see it when it becomes perfectly translucent).
More practical method with rice cooker:
- Put rice in a rice cooker and add water until the level of water is slightly above the rice (around 10% higher).
- Turn on the rice cooker. After around 10 minutes of cooking or just before the LED indicator says the liquid has dried up, add pandan leaves and stir the rice around to move the rice from the top to the bottom.
- Continue cooking until the rice is finely done.
Note:
- If desired, instead of using fresh water you can choose to use light coconut milk with the same volume for a tastier result.
- Sticky rice can be served with other dishes or as a standalone dish (usually when processed to stuff it with meats or other protein-rich ingredients).