![]() Sweet brown rice is just like sushi rice, in that it’s soft and sticky.Simply lay out a sheet of seaweed paper. Here are five uses that you might like to try at home: I’ve gotten a lot of inspiration from restaurants here in Bali and played around with different ideas. ![]() Sticky rice is really popular in Asia, and it’s used in many ways. I like to have large mason jars to pour an entire packet of grains out all at once… that way you see what you have and it keeps weevils and moths out of your rice!īrown rice has a shelf life of 6 months (the natural oils can go rancid and effect the flavour) If you want it to last longer, stash it in the freezer. It has a mild nutty flavour, like regular brown rice, but because of its texture it gives it an almost creamy flavour.ĭespite the name, I don’t find that it’s sweet on its own, but the mild flavour of the rice does work really well in both sweet and savoury recipes. It’s really lovely! What does sweet brown taste like? Once it’s cooked, the rice grains will hold their shape, but when they break open – the inside is thick and creamy. It’s also called sticky or glutinous rice, which has nothing to with gluten… it describes the texture. Like all rice, it’s gluten free and a nutritious whole grain to add to your diet. It’s thick and short and cooks up completely different from normal rice…. Sweet brown rice is a short grain variety of whole grain brown rice. You’ll reach for sweet brown rice for it’s unique consistency – to give your recipe warmth, chewiness and creaminess! What is sweet brown rice? I don’t see myself using sweet brown rice as a replacement for regular brown rice – it’s kind of it’s own thing. If you haven’t tried cooking with it yet, pick up a packet on your next supermarket run! It’s a great pantry item that adds something new to your everyday cooking. It’s a really neat ingredient and there’s so many ways to use it. Today, I’ll show how to cook sweet brown rice and how to use it! I’ve also been on a rice pudding kick – so when I saw it in the supermarket – I had to try it out. Enjoy.I’ve been on this recent kick of bringing in a new ingredient into my pantry to play with, most recently: sweet brown rice! Transfer to individual serving bowls, garnish with spring onion. Toss back lap chong, scallop, shrimps, shiitake and egg.Remember to taste by yourself, then adjust to your personal taste. When the rice is cooked, add seasoning and combine well. The whole process takes about 25 to 30 minutes. Repeat the procedures of stirring, spreading the rice, adding small amount of water in between, until the rice is cooked thoroughly. When the water is about drying up, add more water. Try to spread them in thin layer and let them cook evenly over medium heat. Then add 2 tablespoons of water at a time, cook on medium heat. Add glutinous rice, stir to coat the rice with oil. Add 1 to 2 tablespoons of oil in frying pan. Rinse glutinous rice and wash away the starch.When some oil release, add shiitake, shrimp and scallop and saute until cooked. Don’t need to add any oil because lap chong would release oil when frying. When it cools down, cut the egg into thin strips. Move the pan around and spread out the egg into a disc. Heat oil in a non-stick frying pan, add the beaten egg. Add 2 teaspoons of water into the egg and beat the egg.Save the soaking water of dried scallop, add some more water to make it up to 1 cup. Shred the scallop into smaller pieces with hands. Soak dried shiitakes, dried shrimps and dried scallop until softened. Soak glutinous rice for at least 3 hours.1 cup water, including the soaking water of dried scallop.chopped spring onion (scallion), for garnish.1 dried chinese sausage (lap chong), less fat.Stir-fried Glutinous Rice ( Printable recipe) Yet, I also share a cheating way of cooking this classic dish followed the recipe. I religiously followed the traditional way to cook the glutinous rice in order to get the right texture I wanted. Many Chinese people love to cook this dish at home in winter. In fact, I heard many chefs in Chinese restaurants confess they won’t go through this route simply because of consideration of time and labor. To cook Stir-fried Glutinous Rice is not hard at all. Traditionally, the cooking method is very time and effort demanding, similar to the way how Italian risotto is cooked from raw to done. This Stir-fried Glutinous Rice is a long-standing, classic dim-sum in Chinese restaurants.
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