Question Answers Recipes Reviews Supplies Register
Cooking Baking Ingredients Equipment Techniques Entertaining Holidays Ethnic Nutrition Safety Desserts Drinks History Science Kids

Black Sticky Rice with Sesame Seeds
From Charmaine Solomon's Encyclopedia of Asian Food (Canada, UK).

[The instructions assume you do not have a rice cooker, but if you do, you can skip a few steps.]

Ingredients:

1 cup black glutinous rice (7 oz, 200g)
Sea salt
1-1/2 cups freshly grated coconut
3 Tbsp sesame seeds, toasted
Jaggery or dark brown sugar

Instructions:

Wash the rice well, put it in a bowl and soak overnight or for at least 3 hours in cold water to cover. Drain the rice, saving the water. Place rice in a heatproof bowl and add 3/4 cup of the soaking water and 1/4 teaspoon of salt. Place the bowl on a trivet in a large pan with well-fitting lid and steam over boiling water for 45 minutes to 1 hour, or until rice is tender and the water absorbed. Add more boiling water to the pan as necessary.

If a pressure cooker is available it takes half the time. Place bowl on a trivet with about 2 inches (5 cm) water in the pressure cooker, and cook at half pressure for 25 to 30 minutes.

Serve with coconut, a sprinkling of toasted sesame seeds lightly bruised with 1/2 teaspoon of salt, and jaggery either shaved with a sharp knife or cut into small pieces with a chopper.

Yield: Serves 4

Submit your question
to Ochef

Related Articles:
Storing and Reheating Rice
Should Leftover Rice be Refrigerated?
What is the Bean in Red Beans and Rice?
Cooking Rice at 5,000 Feet
Difference between Risotto and Rice
Related Recipes:
Japanese Three Mushroom Rice
Risotto with Zucchini, Potato & Pesto
Potato & Rosemary Risotto
Turkish Burnt Rice Pudding -- Firinda Sutlac
CookingBakingIngredientsEquipmentTechniquesEntertainingHolidaysEthnicNutritionSafetyDessertsDrinksHistoryScienceKids

Register 2001-2006 OCHEF LLCSearchAdvertiseContact UsPrivacySite MapLinks