sweet rice

Also known as “sweet rice” or glutinous rice (though it’s gluten free), sticky rice is a large white grain that becomes translucent, shiny and extremely sticky when steamed. Sticky rice is a staple in Laos, where it is especially beloved, but it has ardent fans throughout Asia. Traditionally, it’s cooked over steam in a conical woven basket. If you don’t have such a steamer, you can use a standard stacking steamer, a colander lined with muslin or cheesecloth, or a fine mesh strainer that fits over a saucepan. For the best texture, cooking sticky rice over hot steam is ideal, but it is possible to pull it off in an electric rice cooker, using less water than usual, or in a pot on the stove. What follows are the basic instructions for success.


Basic Sticky Rice

glutinous (sweet) rice,

Put rice in a bowl and rinse several times in cold water until water is clear, not milky, then drain. Cover rice with cold water and let soak for at least 2 hours or up to 24 hours.

Drain rice using a fine-meshed sieve or colander (line with cheesecloth if colander holes are too large). Place rice over a pot of rapidly simmering water (don’t allow water to touch sieve) and steam, covered, for 15 minutes. 

Remove lid and flip rice over. Continue steaming, covered, for 10 minutes, until rice is translucent and glossy. Taste to make sure rice is completely cooked; it may take up to 10 minutes more. Turn off heat. Fluff rice with a wooden spoon, then cover and let rest for 5 minutes.

Also known as “sweet rice” or glutinous rice (despite being gluten free), sticky rice is a large white grain that, when steamed, becomes translucent, shiny and, well, sticky. In French, it’s called riz gluant or gluey, not much more attractive. There should be a better word for it, because it really is undoubtedly one of the best things to eat under the sun.

Sticky Rice With Mango

coconut milk, fresh or canned (see note)

granulated cane sugar, raw sugar or light brown sugar

fine sea salt

coconut cream, fresh or canned (see note)

mangoes,

Drain rice using a fine-meshed sieve or colander (line with cheesecloth if colander holes are too large). Place rice over a pot of rapidly simmering water (don’t allow water to touch sieve) and steam, covered, for 15 minutes.

While rice cooks, put coconut milk, sugar and salt in a small saucepan over low heat. Cook, stirring, just until sugar is dissolved. Set aside.

Put warm rice in a serving bowl. Pour coconut milk mixture over rice and stir well. Leave for 10 minutes to let absorb, then stir in coconut cream. Serve warm or at room temperature with mango slices.

Make Creamy Rich&nbsp;Instant Pot Mango Sticky Rice Recipe (Pressure Cooker Thai Mango and Sticky Rice - Khao Niao Ma Muang). Recreate this popular Thai street food dessert with few simple ingredients (no soaking required).&nbsp;A sweet creamy dream come true!

Instant Pot Mango Sticky Rice

(200 grams) glutinous rice

⅔ cup (167 milliliters) cold water

(167 milliliters) coconut milk

+ 1 tablespoon (62.5 grams) sugar

salt

(309 grams) mango (, peeled and thinly sliced)

(11 grams) coconut flakes

(125 milliliters) coconut milk

(25 grams) sugar

(10 grams) cornstarch

Pressure Cook Sticky Rice: Pour 1 cup (250ml) cold water in Instant Pot. Add a steamer basket. In a stainless steel bowl, add 1 cup (200g) glutinous rice and ⅔ cup (167ml) cold water. Ensure all the rice are submerged. Layer stainless steel bowl on top of the steamer basket. Pressure Cook at High Pressure for 12 minutes, then 12 minutes Natural Release.

Prepare Coconut Milk Mixture: While sticky rice is natural releasing, add ¼ cup + 1 tbsp (62.5g) sugar, a pinch of salt, and ⅔ cup (167ml) coconut milk in a saucepan. Warm mixture over medium-low heat, just so the sugar fully dissolves. Remove mixture from heat and pour into the sticky rice. Gently fluff and mix. Let it sit for roughly 30 - 60 minutes until coconut mixture is fully soaked.

Toast Coconut Flakes: Place 2 tbsp (11g) coconut flakes on a skillet. Toast until golden brown over medium heat (~2 - 3 minutes). Stir occasionally. Remove from heat and set aside.

Prepare Coconut Sauce: In a mixing bowl, mix 2 tbsp (30ml) coconut milk with 1 tbsp (10g) cornstarch. In the saucepan, add ½ cup (125ml) coconut milk, 2 tbsp (25g) sugar, and 2 pinches of salt. Bring mixture to a simmer over medium heat. Thicken the sauce by slowly adding the coconut cornstarch mixture to the simmering coconut milk mixture. Mix well and turn off the heat.

Prepare Mango: Peel off the skin, cut off the ends, then cut mango by gliding a knife along the mango seed.

Serve Instant Pot Mango Sticky Rice Balls:-Layer mango slice on plastic food wrap-Drizzle a small amount of coconut sauce on mango-Place 1 large heaping tablespoon (~40 - 45g) coconut sticky rice on top-Form temari bite as shown in photo below-Sprinkle a pinch of perfectly toasted golden brown coconut flakes on top

Korean sweet rice dessert cooked with sweet rice, jujube, chestnut, and other nuts in instant pot makes this authentic recipe extremely easy and quick to prepare. It also serves as a good breakfast or snack.

Korean Sweet Rice Dessert (Yakshik) - Instant Pot

Korean sweet rice (chapssal)

water

14-16 frozen whole chestnut (or canned (drained))

jujube

dark brown sugar (or honey)

soy sauce

tsp dark soy sauce (optional)

cinnamon

pine nuts

pumpkin seeds

tbsp sesame oil

Rinse sweet rice several times and soak the rice in water for 10 minutes. Drain the rice and set aside.

Cut the chestnut in halves or quarters depending on the size. Set them aside.

Cut the flesh off of dried jujube to separate it from the seeds. Set the flesh on the side and collect the seeds. Put the seeds in a small pot and pour in 2 cups of water. Bring it to boil and simmer for 5 minutes. The water will become dark amber. Discard the jujube seeds and reserve the stock.

Pour the jujube stock into an instant pot. Add soy sauce, dark soy sauce (if using), honey (or brown sugar), and cinnamon; stir well until combined.

Add the rice, chestnut, and jujube flesh to the stock and mix well. Close the lid and set the instant pot to a rice setting (or 12 minutes on manual setting). Make sure to seal the vent.

When cooking is done, move the vent to quick release and let the steam escape. Open the lid and add the pine nuts and pumpkin seeds (or other nuts and seeds of your choice). Drizzle sesame oil and gently toss everything well.

Grease a 9-inch squire pan (or similar in size) with sesame oil. Put the rice mixture into the pan and press down with spatula or rice scoop. Let it sit on a wired rack to cool.

When fully cooled, turn out the rice on a cutting board and cut into desired size bars. You can garnish with jujube flowers and more seeds as you wish.

Sekihan literary means “red rice” in Japanese because the rice is red from cooking with azuki beans. It’s a traditional dish served during the New Year, births of babies, birthdays, festivals, weddings, or any kind of celebration.

Sekihan (Red Bean Rice)

azuki beans ((½ rice cooker cup, ½合))

water ((for cooking beans

sweet rice/glutinous rice (mochigome)

½ tsp Diamond Crystal kosher salt ((for cooking the rice))

½ tsp Diamond Crystal kosher salt

Gather all the ingredients.

Rinse ⅓ cup azuki beans in the strainer under cold running water and drain well.

Put the azuki beans in a large pot (with a tight-fitting lid) with 1½ cups water.

Bring it to a boil over medium heat. Once boiling, turn off the heat and drain the beans over the strainer.

Put the beans back in the pot and add 3½ cups water. Bring it to a boil.

Once it‘s boiling, turn down the heat to low/simmer. Cover and cook for 25–30 minutes. Note: If your azuki beans are old, no matter how long you cook them, they won‘t become tender. So, make sure the beans are fresh. The beans will continue to cook with the glutinous rice, so they should be tender but don‘t have to be 100% cooked at this stage. I personally prefer the beans to have some texture instead of being mushy. Please adjust the cooking time for the beans accordingly.

Check the doneness of the beans by mashing one bean between your two fingers. As I prefer the beans to have some texture, when I test the bean, the texture should still be somewhat firm, not completely soft. Remove from the heat and let cool to room temperature, roughly 1 hour. The beans will continue to cook with the remaining heat.

To Cook Azuki Beans

Once the azuki beans and azuki-cooking liquid come to room temperature, separate them. You will use the azuki-cooking liquid to cook the rice. You must have 540 ml cooking liquid. If you don‘t have enough, add water so you‘ll have exact 540 ml.

To Measure the Rice Cooking Liquid

In a large bowl, place 2¼ cups sweet rice/glutinous rice (mochigome). Add water to submerge it and quickly discard the water.

Add water and gently rinse the rice 3 to 4 more times until the water is clear. Unlike regular white rice, sweet rice breaks easily, so be gentle when you rinse.

For one last time, add water to the bowl and drain the rice into the strainer. Drain and shake off the water well.

To Rinse the Rice

Add the drained rice and 540 ml azuki-cooking liquid to the rice cooker bowl. The liquid should be at the 3-cup line for Sweet Rice. If your rice cooker does not have Sweet Rice mode, your liquid should be less than the 3-cup line for White Rice.

Add ½ tsp Diamond Crystal kosher salt and mix well together.

Add the beans on top and evenly distribute but try not to mix with rice. Rice cooks evenly when it‘s not mixed with other ingredients.

Press start to cook. Once it‘s done cooking, keep the lid closed for an additional 10–15 minutes.

To Cook the Sekihan in a Rice Cooker

Add the drained rice and 540 ml azuki-cooking liquid to the pot or donabe.

Cover the lid and start cooking on medium-high heat until boiling, roughly 8–10 minutes.

Once boiling, reduce the heat to low/simmer and cook for 10–12 minutes. Remove from the heat (so the bottom doesn‘t get burnt) and let it steam for an additional 20 minutes.

To Cook the Sekihan on the Stovetop

Mix 1 Tbsp toasted black sesame seeds and ½ tsp Diamond Crystal kosher salt. This is called gomashio (ごま塩).

Fluff the rice gently. Insert the rice scooper perpendicularly, lifting up the rice from the bottom (see the next step).

Then, break it up with the rice scooper perpendicularly, as if you‘re cutting it. Repeat the same process until all the rice at the bottom of the pot is fluffed. Serve to individual rice bowls and sprinkle gomashio on top. Enjoy!

To Serve

You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days or in the freezer for a month.

To Store

https://www.youtube.com/watch?v=QCvsPWEDtx0

Sekihan or Red Bean Rice is a traditional rice dish served on happy occasions in Japan. Glutinous rice is cooked with azuki beans till chewy and tender and topped with a sprinkle of salt and black sesame seeds.

PRINT RECIPE ▶ https://www.justonecookbook.com/sekihan-japanese-azuki-beans-rice/

INGREDIENTS

▢⅓ cup azuki beans (½ rice cooker cup, ½合)
▢1 ½ cup water (for cooking beans #1)
▢3 ½ cup water (for cooking beans #2)
▢2 ¼ cups sweet rice/glutinous rice (mochigome) (3 rice cooker cups, 3合, 540 ml)
▢½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (for cooking rice)
For Serving
▢1 Tbsp toasted black sesame seeds (or use gomashio, which is the combination of black sesame seeds and salt)
▢½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)


INSTRUCTIONS with step-by-step pics ▶ https://www.justonecookbook.com/sekihan-japanese-azuki-beans-rice/

#sekihan #redbean #japanesefood #justonecookbook


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How To Make Sekihan (Red Bean Rice) (Recipe) 赤飯レシピ (作り方)

How To Make Sekihan (Red Bean Rice) (Recipe) 赤飯レシピ (作り方)

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