Best Way to Make Sticky Rice in a Rice Cooker - For Southeast Asian countries, sticky rice is the basic dish. You can eat as a complement to the food with lots of salsa, or it can be served as a dessert. But there is more in the sticky rice than in the viscosity. In this article, you will begin to read more about it, the science behind it, some facts, and the best and easiest way to cook.
What is Sticky Rice?
Formally known as glutinous rice, sticky rice has no gluten. Yes, it is gluten-free and very safe for those who are allergic to gluten. It is called only as such because it displays properties similar to the college.
Unlike normal white rice, sticky rice grains are much shorter. Sticky rice is a different kind of rice although there are "mixed races " Where rice itself is a mixture of sticky and common white rice. However, true glutinous rice is in no way related to white rice because sticky rice has its own molecular composition.Best Way to Make Sticky Rice in a Rice Cooker
What makes the original sticky rice is its molecular components. Instead of having amylose and Amylopectin, the two components that make up the starch, have the only amylopectin. Amylopectin is the component responsible for giving sticky rice its sticky feature. When the hot water touches the sticky rice grains, the amylopectin molecules separate making the sticky rice itself.
Some Facts About Sticky Rice
Aside from its molecular makeup, there are so many interesting things about glutinous rice. Here are a few of those facts that would make you want to try it yourself!
It is the Staple Food of Laos
Contrary to what some people know, sticky rice is not the staple of Thailand. In fact, the only place in Thailand that consumes a lot of sticky rice is in northern Thailand. On the other hand, Laos consumes much of it, becoming an automatic component of most dishes.
It is also used as a utensil for people in Laos. Because it is sticky, rice can be molded to a spoon (mostly follows the shape of your palm).
It is Heavier Than White Rice
Because of its starch and water content, the sticky rice is heavier in the stomach than normal white rice. That's why sticky rice is often given as a donation to Buddhist monks who eat only one meal a day. You will also feel fuller and it will take you long before you feel hungry again.
How Do You Prepare Sticky Rice?
There are different ways to make sticky rice. For the traditional countries of the Southeast Asian region, sticky rice is prepared mainly by cooking the grains. Because it doesn't need much water, some families and groups prefer to cook sticky rice just by steam. However, there is a much easier and more modern approach, using the rice cooker.
Just because it makes use of a pot of rice does not mean that sticky rice loses its flavor. In fact, you can make it as good as sticky rice cooked when cooked in a rice pot. To learn how to make the perfect sticky rice and the most delicious, follow the steps below.
Make the Right Proportions
Some people prefer cleaning all the rice before scooping it, but if you aren’t going to eat a lot, then you might as well just clean the amount you can eat. (Sticky rice can be filling) The right proportion is 3:2, meaning, three cups of sticky rice requires two cups of water, but don’t put the water yet.
Clean the Rice
Now that you have your rice, you can start cleaning it. However, this step may be optional because cleaning the rice removes some of its nutrients and depending on where you bought your rice, it wouldn't be so dirty. Say, for example, that you bought rice in Europe. You don't need to clean two or three times, because the sticky rice would be cleaner than usual. However, if you prefer to clean it to make sure there are fewer bacteria in it, you are free to do so.
The cleaning of the sticky rice is easy-and similar to how you clean the white rice. All you have to do is pick up some rice and rinse it with water, rubbing it in the palms. Imagine holding a stress ball only rubbing against two palms. Just repeat the process for the rest.
Let it Stand
When it is clean, you can now add water and stir it with rice. Let rest for 30 minutes at 1 hour. The reason you're doing this is that sticky rice has a hard outer shell so you need to soften it first so it will taste better and have a softer texture to it. The more I dip the rice, the better the taste.
After you let the rice stay, you can start cooking now. To add more flavor, you can put half a teaspoon of salt in the rice cooker. Mix around and then turn on the rice cooker. After the rice cooker cooks the rice or an alarm goes off, let the rice rest for five minutes before removing it. This makes the rice more sticky.
The longest sticky rice sits, more sticky and with good taste get. So if you plan to eat it today, you can start preparing your rice one day early. The correct way to store it is by placing it in a sealed container and placing it in the cooler. Just make sure you consume this in two days, so it tastes good and doesn't spoil.
Sticky rice can be used in many recipes, not just as a complement to viands. Another great thing about this is that you can adjust the viscosity of the rice-you can let it dive for a shorter time or you can choose not to make it stop at all before you turn on the rice pot. You can also adjust the proportion of rice and water to 2:1.