/ck/ - Food & Cooking

Wild rice is god tier.

Wild rice.

>>3798463
>>3798467
taste like wood to me but awesome consistency

That doesn't look like sticky rice. That looks like arborio rice.

Given between sticky and "normal," sticky, always. Given between normal and arborio, as pictured in OP, depends on what I'm eating/making.

>>3798463
>>3798467
>>3798476
Wild rice is indeed amazing. I had it around the first month after I moved to the US. I don't think it exists outside of the States. I think it's a native American food, indigenous here.

Wild rice is not rice.

that's not sticky rice. this is sticky rice.

Wild rice is best rice.

>>3798488

Canada too.

I've had your run in the mill white rice my entire life.

Even with delicious brown rice, I prefer sticky rice. Dat consistency.

>something vs something in one preperation
>one response unrelated repeated over and over

This is literally the most uncessessesary and confusing samefagging of all time

glutinous rice is poor cooking material in general.
baring niche things

>>3798588
Perhaps you don't know how to cook it. Like arborio, sticky rice is not cooked in the same way as 'normal' rice: doing so makes it turn into a gooey mass.
How do you cook your sticky rice?

That's risotto, not sticky rice, but both are godly. I don't like the plain taste and brittle texture of normal rice. I prefer more of a chewy texture to it.

>>3798476
you like the consistency of chunky cum?

>>3798646

I like sweet sticky rice, but I must admit that I prefer plain white rice that's a bit on the adhesive side. I just have pleb tastes.

gosh i loooooove sticky rice and usually only have it on special occasions when i visit my asian side of the family. i like it because of it's texture. plus it's easy to eat with hands.

>>3798581
>uncessessesary

Also learn how to check samefagging instead of assuming.

Normal rice with some ketchup

Never tried sticky rice though but sounds good

>>3799075

It's flogging awesome. You'll usually see it in Thai Restaurants.

It differs from pretty much all other rice in that it's actually steamed in a wicker basket and not boiled like most rice is The attached pic shows the pot in which it's cooked in. Boiling water goes in the metal one, and then rinsed sweet rice is put into the basket and usually covered with Cheesecloth. You can find the pots for cheap at most Thai markets if there's one nearby.

Anyhow, It's usually served as a side to grilled meats served on a stick with sweet chili sauce, or as part of an awesome dessert when mangoes are in season. They slice up a mango and mix Sticky Rice with condensed milk and they're served together. It's delicious.

white rice, because I use it to mop up the sauce of my other dishes. So every time you eat with white rice, it's like a new dish.

>>3799087
I need to make a trip down to my local Thai place

>>3799095
Yeah it's pretty straightforward to make just get the equipment I mentioned, fill the pot with water, line the wicker basket with cheesecloth and put a few scoops of rinsed rise in. Any Thai market that carries these pots should also have the rice there too. It'll usually be labeled "Sweet" or "Sticky Sweet" or even just "Sticky" . Rest assured its not actually sugary sweet or something like it, but it's very aromatic, like top shelf jasmine rice.

Oo! Also, if you're using the steaming pot for the first time rinse out the wicker basket and make sure it's soaked well. You'll want to do this to make sure the bamboo basket fibers don't leech into the rice on the first cook.

Then just fill the metal pot with water, just enough to get a good steam like 2-3" worth, put the basket in, line it with cheese cloth and then the rice. Fold the cheesecloth over the rice and if possible, cover it with a pot lid to improve the steaming. It'll take probably about 20-40 minutes of steaming to get it nice and clumpy. Then you pretty much tear off chunks of rice and dip them in sweet chili sauce! NOM!

I feel like getting into rice, How should I got about doing that? You use soy sauce with rice, right? What kind of meet? I'm thinking canned chunk chicken. Can I cook it in the microwave?

This is basically the best Chinese food ever.

>>3799108
Also labeled as Glutinous Rice.

There's no gluten in it mind you.

actually sticky is the normal way to go for rice. "unsticky" rice is created by a mechanical process that stips rice from any sort of flavour and nutrients

Cracking an egg in a bowl of sticky rice is really such a great comfort food.

So can anyone tell me how to actually make regular rice vs. sticky rice. Not sticky rice from op, the one from >>3798531

My ricecooker seems to just make them interchangably and I really don't know how to make specifically regular rice.

>>3799234
No shit, because glutinous =/= containing gluten.

>>3799337
I'm sure you're no longer around, but this is for everyone else that wants to make sticky rice in their rice cooker.
First, the prep-work:
1) Buy sticky rice. I recommend Three Rings brand, which can be found worldwide.
Unlike what >>3799238 suggests, sticky rice is a completely different species from 'normal' rice and that poster has no idea what s/he is talking about.
2) Measure the rice.
Put the rice into your rice cooker bowl, measuring for how many people you intend to feed or servings you intend to make. Generally, 3 cups of rice is good for 4 people.
3) Wash the rice.
Add fresh-drawn water to the rice while stirring it around with your hand, fingers in a claw-like shape, until the water is cloudy.
4) Drain the rice.
Pretty self explanatory.
5) Rinse the rice.
The step many people skip because they don't know to do it. Without adding more freshly drawn water, this time, without stirring, your rice will turn goopy.
6) Drain the rice again.
Self explanatory.
7) Repeat steps 3-6 an additional two or three times.
Self explanatory.
And now the prep-work is complete. We can then proceed to cooking the rice. Pic related is Khmer-style fried sticky rice made from leftover sticky rice with Chinese sausage, chicken and other goodies, one of my favourite foods.

>>3799549
>>3799337
Now, the actual cooking part:
8) Add measured water.
Add freshly drawn water equal to /half/ the volume of rice. If cooking rice for four people, for example, using 3 cups of rice, add 1½ cups of fresh-drawn water.
9) Soak the rice.
Sticky rice should be soaked for best results. If you're going to steam your rice (not generally recommended unless you own pic related: same thing as >>3799087 ), it needs to soak overnight. If not (or you're in a hurry), 30 minutes is great.
> 9a)
> If steaming the rice, drain the soaking water and place it into either a woven bamboo steamer as described in step 9 or place it in a muslin/cheesecloth bag and place it in the steamer basket part of your rice cooker. No matter what you do, the rice will stick to the bag. As far as woven bamboo steamers go, if you spray the inside of the steamer with no-stick spray, the rice should be easily removable.
10) Cook the rice.
If using the standard rice cooker, just plug it in and turn it on and let it do its thing. By the time it turns off, your sticky rice will be perfectly cooked.
If steaming the rice do as instructed in step 9a then set over a pot of boiling water and steam 30-45 minutes (or less, if it comes out mushy this time; I haven't steamed rice in forever, I'm afraid, so don't quite remember how long to steam, sorry).

basmati master race

They have super sticky rice at the place where I get dim sum but I think sugar or something has been added.

>>3800210
See
>>3799225

>>3800220
Nah, that's nomaigai. This is something else. :\

>>3800228
thats the only supersticky rice thing i know of that they serve at dimsum.

>>3800233
This was like a dome of sticky rice that was very sweet and has some brown/red things in it. It's one of the few dishes I don't know the name of in Cantonese. :\

>>3800236
oh, that inferior stuff? that's okay i guess. they serve it in the same bowl as they do those noodles.