Laotion (Thai/Viet) Style Sticky Rice, after making sticky rice do you knead the rice in something specific?

User Smith
  • Laotion (Thai/Viet) Style Sticky Rice, after making sticky rice do you knead the rice in something specific? User Smith

    I have been trying to replicate some sticky rice that I ate during my childhood. I know you have to rinse the glutinous rice several times and let it soak for a good period of time. I then used my rice cooker instead of my bamboo steamer and it did a pretty good job. (I am using calrose rice)

    After removing from the rice cooker the rice is extremely sticky, I remember watching my friend's dad prepare this every morning and he would knead the rice in a substance on the counter top. I believe that it was rice flour. Any ideas on if this is what should be used to knead the rice in? I am not talking about sushi rice. I will make that some other time.

    I have read all the posts on sticky rice on Seasoned Advice but have came up with nothing regarding this. (Also, searched the web)

  • I surveyed many recipes available by googling "Loation sticky rice", "Thai sticky rice" and "Viet sticky rice".

    None of them mentioned kneading anything in after 30 or 40 recipes, although many mention fluffing, folding, or stirring the rice after cooking or steaming to manage the texture.

    Several did mention that it is appropriate for eating with one's hands. The key may be the variety of rice that is used. Short grained glutinous rice will have the sticky texture desired.

    enter image description here

rice vietnamese-cuisine thai
Related questions and answers
  • My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone more knowledgeable than myself can help me with the proper conversions to make the recipe gluten free? The recipe is found here, but I have also copied it below. My initial thoughts are trading... of the flour onto a flat surface and pour out the dough. Top with some more flour and begin to knead slowly adding in the rest of the flour. Add a little at a time till the dough is smooth

  • The new rice cooker I bought shows that it can bake a cake--like a sponge cake--in a rice cooker. I have also read that cakes turn out misshapen when made in a rice cooker. I've never baked a cake before and don't know too much about it, so using the new rice cooker to bake it is tempting. My definition of good: Not misshapen Doesn't taste bad is like a cake that is baked normally (not in a rice cooker) Thanks!

  • I am looking to get rid of the Teflon rice cooker I have (it is getting a lot of scratches and well that Teflon has to be going somewhere!). What is a good rice cooker to go with that is non-stick enough for jasmine rice?

  • One grower at the farmer's market in the alley near my work recently started selling a crop of chocolate peppers. I've had some moderate success using them as an ingredient, but am looking for tips... with them and they were very good; but recently I tried to incorporate them into a simple rice and eggplant dish and they didn't flavor the dish very well at all. I'm wondering if pre-roasting them ahead of time might have made them a better ingredient or if perhaps some other technique could have made them more worth including. What sorts of preparation techniques or ingredient combinations would

  • is I bring 3.5 coffee mugs of water to a boil with 1.5 tsp of salt and some oil to prevent sticking to the pot. Note I am not using a rice cooker. Then I add 1.5 coffee mugs of rice and reduce the fire just down to where only very small 2-3 bubbles are coming at a time. That gets my white Basmati to perfection. I used 5 mugs of water with brown rice, the rice finally got necessary tenderness but also was mushy. I understand that brown rice is much better for you but the biggest reason I am so much in love with Basmati is the texture, long grain and being able to cook it yet each grain

  • When I buy apples at the market, they always feel sticky. When I buy apples at the supermarkt they feel smooth. When I was younger we had an apple tree, and also that apples did not feel sticky in my memories. The apples taste fine, but no matter how good I wash them, they keep feeling sticky, like there used to be coating of stickers on them. Is there a reason for this? And should I clean them with a towel after washing? (The only way I can get them less sticky) I assume there is nothing wrong with the apples? I live in the Netherlands, if that matters.

  • Why is it that every time I steam vegetables while cooking rice my rice cooker ruins the rice? My rice to water ratio is the usual 1:2. My last two attempts included mushy basmati and jasmine rice. Luckily I was able to make rice pudding, but still what am I doing wrong? Thank you!

  • put them at the bottom of the pressure cooker, with a little water and quite a bit of sea salt. After a small cooking time (which I estimated at 5 minutes), the potatoes were cooked just enough and crusted with salt. Now, I have tried that three times myself, and the results were disheartening. The first time, I had put too little water, and burnt the bottom of the potatoes. The second time...I am trying to replicate a recipe that my father-in-law performed once at homeā€¦ well, not much of a recipe, rather a cooking style, as you'll see. The idea is to cook new potatoes (specifically, new

  • Possible Duplicate: Stopping water from bubbling over when cooking rice I am having epic rice-cooker failure here. I measure out the amount of rice suggested by the little cup thingy. I rinse it with a bowl and a strainer until the water is clear while rinsing. Then I put the rice in and fill it to the appropriate line in my Rice Cooker with fresh water. After cooking for a little while, it immediately begins to boil over and nasty bubbles start popping out of the little hole in the top, dumping yucky, sticky water all over the place. The Rice, when all is said and done

Data information