Stickey Rice
Ray
smraymond2@cs.com
10/06/02 		Hi there nice site. new at vegie food, what all is stickey rice.
ellen
ellenskitchen2017@gmail.com
10/06/02 		Hi!

It is a short grain oriental rice that is- well- sticky instead of fluffy when you cook it up. This makes it great for puddings and such desserts. Also called "sweet rice" by some sellers. Can usually be found at oriental markets. The short grain rice that is sometimes available as a USDA commodity food is a fair , though not perfect, substitute.

Hope you gain health and good food from your decision.

Ellen

Dymuninruf
dymuninruf@aol.com
11/20/03 		Sweet stickey rice w/ mango is one of my favorite desserts when I eat Thai or Vietnamese food.

I cannot find a recipe anywhere. Can you help me? You have helped thus far by letting me know I need a particular rice, now I need other ingredients!)

Thanks.

Dymun**

Ken Perry
kpretired@aol.com
03/11/04 		How do I make Stickey Rice. none sweet style. I had some with fish at Moonfish.
ellen

05/10/04 		The real thing:

Sweetened Sticky Rice And Mango (Kowneow Mamuang)
Ingredients:
Thai Sticky Rice (Long Grain Sweet Rice) 2 Cups
Sugar 1/2 Cup
Salt 1 teaspoon
Coconut milk 1 cup
Medium Yellow Mangoes 5
Cooked Coconut Milk 2 tablespoons
Method:
1.Cook 2 tbsp coconut milk over low heat. Set aside.
2.Soak the sticky rice in water for 5 hours. Strain, and place the sticky rice in bamboo basket steamer (for sticky rice). Cook for 25 minutes or until done.
3.In a mixing bowl dissolve sugar and salt in coconut milk, add the sticky rice
and stir slowly until well mixed. Cover and let stand for 15 minutes.
4.Peel the mangoes off the stone and slice. Place on a serving plate.
5.Spoon the cooked sticky rice beside the mango. Top with cooked coconut milk
serve.

ellen

05/11/04 		And here is the non-sweet type:

Peanut Sticky Rice
Serves 4 to 6

Ingredients:
1 cup raw peanuts
2 cups glutinous rice
1 cup water
1/2 cup coconut milk
1/2 teaspoon salt
1 tablespoon oil
Garnish:
1/2 cup shredded coconut
2 tablespoons crushed roasted peanuts (optional)
2 tablespoons sesame seeds (optional)
Directions:

1.Soak raw peanuts and glutinous rice in two separate pans for at least three hours in warm
water, or preferably overnight, then drain.
2.In a saucepan, cover peanuts with water and bring to a boil. Simmer for 20 minutes.
3.Using a nonstick saucepan, combine cooked
peanuts, rice, water, coconut milk, salt and oil and bring to a boil. Immediately turn down the heat and stir gently. Cover tightly, turn the heat to very low and cook until all water is absorbed - about 20 minutes. Before serving, fluff rice with chopsticks or a fork. If using a steamer, omit coconut milk, salt, and oil. Steam 20 minutes over boiling water.
To serve: Garnish with shredded coconut. If you
wish, add crushed peanuts, sesame seeds, a little salt, and/or sugar to taste. This dish can be served by itself or with an entree.

Patricia
pdbruns@bellsouth.net
06/15/04 		Please put me on your mailing list.

Thanks