Wednesday, April 13, 2011

Basic Sticky Rice

basic sticky rice

First of all, did you know that there's precooked microwaveable single serve sticky rice, like, at the Jewel? As you can see, it's totally expensive. I should mention that Amazon had a kerfuffle with the Illinois legislature about something or other, so all the Illinois Amazon affiliates have been fired as of this month and I don't earn anything from these links anymore. Which is not greatly different from $1.39 that I have earned from this program, just saying. It was totally worth it when I was sick, though—the rice, I mean.

White sticky rice is the ultimate comfort food for me, I grew up eating white sticky rice. "Sticky" means short grain, which is higher in starch. Hence, sticky. There's brown sticky rice, but usually you can only find that at the Asian market; you would cook that according to these directions. The basic brown rice that I usually eat is long grain, which is lower in starch; you would cook white long grain rice according to those directions.

3 cups sticky rice
4 cups water

Combine rice and water in a saucepan and cover with a lid. Bring to a boil over high heat, then turn heat to very low and let simmer for twenty minutes. Turn off heat and let it rest for another ten minutes.

If you forget the rice and it burns on the bottom, turn off the heat as soon as you remember and keep it covered with a lid; the bottom will soften, and you can scrape it up. Or if you're me, you sit with the pot in your lap scrabbling at the burned bottom. Because it is really, really good.

I was making this rice for rice, tofu and cucumber lunchboxes that I could take to work, which finally got me back to bringing lunches to work. Tofu and cucumber recipes TK this week.

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