In the rice cooker:
2.5 c rice
rinse and soak overnight, place in steamer bowl of rice cooker, wrapped in cheesecloth, make a well in the pile of rice, fill the steamer bowl half way with water, use white rice cycle, half way through pour more water over the rice to make it stay moist.
Instructions that came with Thai Rice Steamer:
2.5 c rice
rinse and soak overnight, place in steamer bowl of rice cooker, wrapped in cheesecloth, make a well in the pile of rice, fill the steamer bowl half way with water, use white rice cycle, half way through pour more water over the rice to make it stay moist.
Instructions that came with Thai Rice Steamer:
Rinse until water comes clear. Soak overnight in water that covers it by 2 inches. Rice should steam in 20 mins. Water in the pot should be only up to the basket. You can use a lid to cover the rice. After steamed, fluff it up by tossing rice from the basket and catching it in the basket or use chopsticks or bamboo tool... rub outside of basket and rice will loosen.
2 cups sticky rice
Soak the rice in cold water to cover by 2 inches for 3 hours up to overnight.
Drain the rice and transfer to a bamboo steaming basket, or a colander or steaming basket which can be suspended over boiling water. Set aside.
Fill a wok or saucepan with water. Place a rack or tray at least 1 inch above the water, cover the wok, and bring the water to a boil over high
heat. Uncover the wok and place the rice filled steaming basket on the rack over the steam. Cover and reduce the heat to maintain a steady steam, and
cook until the rice is sticky enough to be squeezed into small lumps, about 30 to 45 minutes.
Add boiling water to the pan as needed to maintain the original level.
When the rice is done, turn it out onto a large baking sheet. Wet a wooden spoon and quickly and gently spread the rice out into a shallow layer to
help release some of the steam. When the rice is cool enough to touch, gather it into a large lump and place it into a basket or on a serving plate.
Soak the rice in cold water to cover by 2 inches for 3 hours up to overnight.
Drain the rice and transfer to a bamboo steaming basket, or a colander or steaming basket which can be suspended over boiling water. Set aside.
Fill a wok or saucepan with water. Place a rack or tray at least 1 inch above the water, cover the wok, and bring the water to a boil over high
heat. Uncover the wok and place the rice filled steaming basket on the rack over the steam. Cover and reduce the heat to maintain a steady steam, and
cook until the rice is sticky enough to be squeezed into small lumps, about 30 to 45 minutes.
Add boiling water to the pan as needed to maintain the original level.
When the rice is done, turn it out onto a large baking sheet. Wet a wooden spoon and quickly and gently spread the rice out into a shallow layer to
help release some of the steam. When the rice is cool enough to touch, gather it into a large lump and place it into a basket or on a serving plate.
Serve hot, warm or room temperature.
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FROM INSTRUCTIONS THAT CAME WITH THE STEAMER:
THAI SWEET COCONUT RICE WITH MANGO DESSERT
Soak 1.5 c rice overnight. Steam in basket. Fluff.
In small saucepan, heat coconut milk sweetend with sugar and lemongrass stalk (mash to bring out flavor). Mix with steamed rice. Amount of milk should be enough to get the rice to a consistency to form little golf balls. Place on platter and pour some coconut milk over the balls. Serve with sliced fresh mango.
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FROM EMERIL
1 1/2 cups Thai sticky rice (khao niao)
1 can (19 ounces) unsweetened coconut milk
1/4 cup sugar
1/4 teaspoon salt
2 mangoes, peeled and sliced
6 sprigs mint
In a large bowl, combine the rice and enough water to cover by 2-inches. Soak for at least 6 hours or up to 24 hours. Drain.
Inside a wok, place a bamboo steamer and line the steamer with parchment paper. Add enough water to come up just below the bottom steamer rack, 1 to
1 1/2 inches. Bring the water to a boil. Add the rice to the bottom steamer rack, reduce the heat to medium-low, cover, and steam until rice is tender,
20 to 25 minutes. Remove from the heat and transfer the rice to a bowl.
Open the coconut milk and skim the thick cream from the top into a small saucepan. (Reserve the leftover coconut milk for another recipe.) Add the
sugar and salt to the coconut cream and bring to a boil. Cook, stirring, until the sugar dissolves, about 1 minute. Pour over the rice, mix well,
cover and set aside until liquid is absorbed, about 30 minutes.
Serve at room temperature with mango slices. Garnish with mint sprigs. (The finished dish can be kept, covered, at room temperature for 6 to 8 hours.
Don't refrigerate or the rice will harden.)
=============================
FROM MING TSAI
2 cups sliced shiitakes
3 cups steamed glutinous rice, recipe below
1 tablespoon minced garlic
1 tablespoon minced ginger
Salt and black pepper to taste
In a hot pan, saute garlic and ginger in a little canola oil. Check for seasoning. Add shiitakes and cook until soft. In a bowl, mix hot rice with
shiitakes. Form triangles with hands.
RICE:
1 pound glutinous rice (2 1/4 cups)
1 large banana leaf or cheesecloth
Wash rice until water is clear. Cover rice with cold water and vanilla extract and soak overnight. Drain rice and place in steamer lined with
banana leaf or cheesecloth. If using leaf, make sure there is a 2 to 3-inch circle in the middle and small holes punched out. This will allow steam to
pass through the leaf. Steam on high heat for 45 minutes, rice should be fully cooked but not mushy.
In every Thai city and village, the people know and love khao tom mad. It's a vegetarian dish too, so according to our sources it may be impossible to find a Thai person that does not like eating it. Although it's a dessert recipe, this is very filling and could be served as a main course. The black beans are optional.
Ingredients
1 2/3 cups sweet (glutinous) rice
2 cups coconut cream
4 tablespoons sugar
pinch of salt
8 ounces dried black beans
4 small bananas, halved
8 pieces banana leaf or aluminum foil, 6" x 10"
Method
Soak the glutinous rice in water overnight, then drain. If you want to include the black beans soak them overnight also and boil until soft. Combine coconut cream, sugar and salt in a separate bowl and stir until ingredients absorbed. Put all of the drained rice in a nonstick pan on low heat, and very slowly add the coconut cream mixture while stirring with a wooden spoon. Keep stirring over simmering heat until the rice is tender and all of the coconut milk is absorbed. This may take up to one hour, be patient and make sure the coconut milk is absorbed. Let cool.
Put a small amount of rice on a banana leaf and mix with black beans. Place a banana on top, cover with more rice and beans, the fold up the leaf and tie securely. Repeat until all bananas are used up. Steam 15 minutes, cool, unwrap and serve.
FROM EMERIL
1 1/2 cups Thai sticky rice (khao niao)
1 can (19 ounces) unsweetened coconut milk
1/4 cup sugar
1/4 teaspoon salt
2 mangoes, peeled and sliced
6 sprigs mint
In a large bowl, combine the rice and enough water to cover by 2-inches. Soak for at least 6 hours or up to 24 hours. Drain.
Inside a wok, place a bamboo steamer and line the steamer with parchment paper. Add enough water to come up just below the bottom steamer rack, 1 to
1 1/2 inches. Bring the water to a boil. Add the rice to the bottom steamer rack, reduce the heat to medium-low, cover, and steam until rice is tender,
20 to 25 minutes. Remove from the heat and transfer the rice to a bowl.
Open the coconut milk and skim the thick cream from the top into a small saucepan. (Reserve the leftover coconut milk for another recipe.) Add the
sugar and salt to the coconut cream and bring to a boil. Cook, stirring, until the sugar dissolves, about 1 minute. Pour over the rice, mix well,
cover and set aside until liquid is absorbed, about 30 minutes.
Serve at room temperature with mango slices. Garnish with mint sprigs. (The finished dish can be kept, covered, at room temperature for 6 to 8 hours.
Don't refrigerate or the rice will harden.)
=============================
FROM MING TSAI
2 cups sliced shiitakes
3 cups steamed glutinous rice, recipe below
1 tablespoon minced garlic
1 tablespoon minced ginger
Salt and black pepper to taste
In a hot pan, saute garlic and ginger in a little canola oil. Check for seasoning. Add shiitakes and cook until soft. In a bowl, mix hot rice with
shiitakes. Form triangles with hands.
RICE:
1 pound glutinous rice (2 1/4 cups)
1 large banana leaf or cheesecloth
Wash rice until water is clear. Cover rice with cold water and vanilla extract and soak overnight. Drain rice and place in steamer lined with
banana leaf or cheesecloth. If using leaf, make sure there is a 2 to 3-inch circle in the middle and small holes punched out. This will allow steam to
pass through the leaf. Steam on high heat for 45 minutes, rice should be fully cooked but not mushy.
Thai Bananas in Sticky Rice, "Khao Tom Madt"
Ingredients
1 2/3 cups sweet (glutinous) rice
2 cups coconut cream
4 tablespoons sugar
pinch of salt
8 ounces dried black beans
4 small bananas, halved
8 pieces banana leaf or aluminum foil, 6" x 10"
Method
Soak the glutinous rice in water overnight, then drain. If you want to include the black beans soak them overnight also and boil until soft. Combine coconut cream, sugar and salt in a separate bowl and stir until ingredients absorbed. Put all of the drained rice in a nonstick pan on low heat, and very slowly add the coconut cream mixture while stirring with a wooden spoon. Keep stirring over simmering heat until the rice is tender and all of the coconut milk is absorbed. This may take up to one hour, be patient and make sure the coconut milk is absorbed. Let cool.
Put a small amount of rice on a banana leaf and mix with black beans. Place a banana on top, cover with more rice and beans, the fold up the leaf and tie securely. Repeat until all bananas are used up. Steam 15 minutes, cool, unwrap and serve.
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