This is a very simple explanation of the technique of cooking white glutinous rice at home. In northern Thailand, Isaan and Laos use glutinous rice as a staple food, which is eaten differently than normal. Rice, soft, fluffy, if cooked properly, only a little sticky. Glutinous rice is sexy, versatile and habitual. It stubbornly sticks together, has luster and other rice can only mimic the quality of the teeth. For me, it is the king of rice. I am sorry about that. But I am right. It is usually eaten with fingers; in northern Thailand, it is rolled into a ball and soaked in sauces or greens with a small amount of other dishes. For other uses please follow the cooking instructions below.
Once you have tried glutinous rice, usually at Isaan Thai Restaurant or Lao Restaurant, you may feel frustrated and unsuccessful when you try to get glutinous rice again at a similar venue. Answer - Do it yourself. so easy.
You will need to:
White glutinous rice (also known as glutinous rice) water soaked in a bowl overnight steamer or bamboo steamer basket helps to make clean (new) handkerchiefs, cheesecloth, gauze pieces or non-fluffy tea towels for cooking and processing - But it is not required. It's not so troublesome to handle, it will stop it from falling out of the hole in the steamer
Fool proof method
Place the dry rice in a bowl and cover it with cold water, enough to leave one or two inches of water covering the top of the rice. Stay for 12 hours - overnight is normal. If you like, you can soak it in the fridge. After soaking, drain the water - and keep a cup* to add to the next batch. Place your cheesecloth or clean cloth/gauze in the steamer and place the soaked rice on top. Steam for 15-20 minutes. taste. The rice should stick tightly together, chewy and bite, without any lumps. If it is steamed for too long, it will become soft and sticky - so just steam until cooked.
Steam with cheesecloth or tea towel
You can also use a traditional V-shaped woven linen or bamboo steamer on top of the pot. Anything that allows steam to penetrate properly. Just a steamer is good, but until it is cooked, the rice can pass. If you use fabric, make sure there are enough holes or a slight weave to let the steam pass
variable:
The time of the finished product. Awesome white rice
If you boil with very fast water, it will cook faster than when you put a basket on the saucepan. (The pressure and volume of steam vary)
There are also small differences in the volume and shape of glutinous rice. Try and make sure it is evenly distributed on the steamer, not in the pyramid-shaped mound :-)
How hungry you are: A well-known fact is that a pot that looks at it will never boil. The more you feel hungry, the longer it takes to cook. Prepare it in advance. Don't wait for rice - it can wait for you.
Keep rice soaked in water - a trick for trading:
Add a little (1/2 cup) of old rice soaked in water and put in the rice soaked the next day. Enzymes and good bacteria will work to make the rice taste better and the texture is better. (An old place trick from a northern family!)
Good news: (No - not the Bible!)
You can do a batch in the morning, then leave (cover) all day, if you want, you can use it for breakfast lunch and dinner. Simply heat it in the steamer for another minute or two, or cover it with a microwave (simple!) or - eat at room temperature
bad news:
Do not place the exposed glutinous rice on the path of the fan or air conditioner. Wind, air circulation or a fan will dry it and make it annoying. In fact, it will be killed whenever exposed to any air. That's why it's a street vendor serving small baskets or plastic bags lined with plastic bags. You can pack it in a plastic bag, wrap it in banana leaves, or pack it in a small container. Hell, if your recipient finds it interesting or doesn't object, you can even stick these things together or wrap them around with gloves. Just keep the air fresh, it's your whole day, soft, soft, and......... ooooh This sounds like a novel by Mills and Boon!
Worse news:
In the eyes of the Thais, I have become a farmer. Yes, yes, a serf, a farmer, a good person. Jasmine rice, or "khao suai" is "quality." Rice is more expensive. Eat with a spoon and a fork. (Whoopee!) The Isaan region is barren and sparse compared to the lush, humid tropical central plains and the jungle-covered south. Glutinous rice is the staple food of Isaan, and the society here is a bit classic. So if you eat steamed rice - use a silver spoon and talk like a toff, everything is fine. If you admit the staple food of rice with your fingers, you will feel happy. I prefer glutinous rice. it's great. I am not ashamed. The great Isaan dishes that have become Thai food classics can only be paired with glutinous rice. These include hawker fried chicken, dried beef or pork, som tam papaya salad, hawker charcoal chicken, charcoal barb pig ears... and Nam Sausage! Tell me a Thai who doesn't eat those, I will tell you a person who does not have a passport :-)
For Westerners, eating with their fingers is difficult.
Indians, Laos, Africans, Arabs and Northern Thais are related to their food and involve touch. Use your hands and fingers. We just didn't get the sensibility and feeling of what we put into the body. Are we too nervous? We have been taught to use tableware since we were young, have the right etiquette, and follow strict dietary etiquette. McDonald's, although I am very sad to admit, but bought something from the hands of the #39; into the mainstream use. I regret the things they serve. Then came the crab bib & a few hundred dollars for a meal check. Have we recovered from too many rules and enjoyed the feeling and freshness of real food from the instruments at the end of our arms? who knows. I learned to sit on the floor to eat - but I still like the food on my plate or bowl - I still like my spoon and fork. But glutinous rice - yes, I have changed!
For other uses, now you have learned to cook glutinous rice.
It can also be mixed with other ingredients - once it is distilled from the steamer. At this point, it is soft and can absorb the ingredients and still stick to it. Then you can shape it into a patties and fry them - crisp outside and sexy in the middle.
You can add sauces and liquids to fresh cooking, or you can heat them. In Thailand, the standard dessert is glutinous rice, adding hot coconut milk and adding mango.
Once the rice has been set #39; (this happens only 4-5 minutes after you stop cooking) - that's it. Any addition will destroy it, it won't stick to it. If I have missed any questions, please visit my website and ask me questions in the comments section. Have fun, then say ' hi' when you get there, from me to the SRA counselor. (糯米 anonymous). I missed a few treatments and now I have relapsed continuously. Yum.
Orignal From: How to cook glutinous rice - staple foods in Laos and northern Thailand
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