Sticky rice is a versatile element used in a variety of Asian cuisines. In addition to numerous savory meals you may be acquainted with,
such as zongzi (sticky rice dumplings) or shumai, sticky rice (also known as sweet rice or glutinous rice) is utilized in dessert recipes.
Our family enjoys sticky rice. We have yet to meet someone who does not enjoy its chewy texture.
However, it must be precooked before it may be used in specific recipes.
This takes us to the subject of how to prepare sticky rice.Cooking sweet rice or sticky rice is slightly different than cooking ordinary rice.
Steaming is a better option than simmering water since it requires less water to cook.
We prefer to prepare glutinous rice using a proven soaking and steaming procedure. Not only does the rice always come out properly, but each kernel remains somewhat distinct.
No more mushy, soggy, or undercooked sticky rice. And no special equipment is required! You only need a wide, deep pot with a lid, an empty tuna can (or a steaming rack if you have one), and a heat-proof plate.
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