How can I choose the best sticky rice?
Sticky Rice is a side dish served with many Asian meals, often formed in small, classic food bites. It is most often found in sushi, rice balls and under mixed bowls. Asian chefs often prefer this over other types of rice, because it can be flipped into balls and formed in cups to hold further ingredients. When choosing the best sticky rice, the chef must usually examine different kinds of raw rice. Then the choice consists of creating several batches of boiled rice to see which one is best for your needs.
In food stores, dozens of different types of rice are available. Sweet rice, also called sticky rice, is one of the most popular for sticking rice. It contains more starches than other types of rice, which means it becomes more sticky. Brown, basmati and wild rice are also widely available and less processed. Health individuals may want to try these types of rice because they usually have more protein and healthy fiberWell than processed sweet rice, which is a kind of white rice.
No matter what you choose as your best sticky rice, everyone must be cooked in the same way. Soaking any kind of rice for at least an hour before cooking softens the thick outer coating on the grains. This generally allows water and steam to fully develop starches. If you want to test every species, place on a handful of each selected variety in your own water bath, soak as recommended.
After soaking, each variety of rice must be cooked in its own pot for no more than medium temperature, until all the water in the cooking is absorbed into the grains. This can take longer for brown and wild rice than for sweet rice. When each rice pot absorbs liquid, remove it from heat and keep it covered for up to 15 minutes. The sticky rice should then complete the cooking in residual heat.
removal lids from your rice pots and usKepte a small spoon of any type of rice. Allow them to cool slightly and then press each of them between your fingers. The best sticky rice should easily stick and shape together without the risk of disintegrating. Try to turn every kind of rice into the ball - the ball from the best sticky rice will remain together without any problems. If the grains of rice slide against each other and extend out of the chef or the ball will fall apart when it is set to a plate, this type is not a real sticky rice.