Things to do with sticky rice?

Question

i made like a c**p load of sticky rice last night

does anyone have any interesting recipes to do with it

other than sushi?

thanks

(:

Answer 1

hmm my fave thai green curry

2 tablespoons canola oil

3 shallots, finely chopped

3 cloves garlic, sliced

1 tablespoon finely chopped fresh ginger

1 1/2 tablespoons green curry paste

1 pound skinless, boneless chicken breast halves - cut into strips

salt and pepper to taste

5 stalks lemon grass

1 (15 ounce) can baby corn, drained

1 (4 ounce) can water chestnuts, drained

1 (10 ounce) can coconut milk

1 bunch fresh Thai basil leaves, torn

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DIRECTIONS:

1.) Heat the oil in a large skillet over medium-high heat. Cook and stir the shallots, garlic, and ginger in the hot oil 3 to 4 minutes, until shallots are tender. Mix in the green curry paste. Cook and stir 1 minute. Season the chicken with salt and pepper, and place the chicken and lemon grass in the skillet. Cook 5 minutes, until chicken begins to brown. Mix in the baby corn and water chestnuts. Cook and stir until the chicken is no longer pink and juices run clear.

2.) Mix the coconut milk into the skillet, and bring to a boil. Reduce heat, and simmer, stirring occasionally, until the coconut milk has thickened. Top with basil leaves to serve.

Answer 2

rice pudding is popular.

personally, i would just eat it with a little soy, wether or not, it was sticky, it would still be good.

there are tons of recipes that you can do with it though:

Answer 3

Creamy Chicken & Rice Casserole

2 celery ribs, chopped

1 small onion, chopped

1 Tbsp. butter or margarine

1 cup mayonnaise

1 (10.75 oz) can condensed cream of chicken soup, undiluted

1 cup frozen peas

1 tablespoon lemon juice

1 teaspoon salt

3 cups cubed cooked chicken

2 cups cooked rice

1 cup crushed potato chips or crushed Ritz crackers

In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350ºF for 25-30 minutes or until heated through.

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Fried Rice with Ham

Serves 4.

3 large eggs, lightly beaten w/ 2 tsp. waer

2 Tbsp vegetable oil, divided

½ tsp. toasted sesame oil

Coarse salt to taste

4 green onions, thinly sliced diagonally (both white and green parts)

4 garlic cloves, minced

5 oz. ham, thinly sliced and chopped (can use cooked chicken, pork, or shrimp as well)

4 cups cold cooked rice

3 Tbsp. rice vinegar

1 cup frozen peas, thawed

In a large nonstick skillet, heat 1 Tbsp. oil, swirling to coat.  Beat eggs, with 2 tsp. water and ½ tsp. coarse salt.  Cook in skillet, moving cooked eggs aside gently to allow raw eggs to run in their place, about 2 minutes.  Transfer to plate; when cool enough to handle, cut into strips.

In same skillet, heat remaining Tbsp. vegetable oil and sesame oil.  Add garlic and scallions, heat and stir until fragrant, about 1 minute.  Add ham and rice, season with salt, and cook until very hot, stirring often, about 5 minutes.  Add vinegar, peas, and eggs, cook until very hot, about 2 minutes.

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Lynn's Broccoli Rice Casserole

½ cup chopped onion

½ cup chopped celery (*I will often leave out if I have none)

4 T. margarine

2 cups cooked rice

1 (10½ oz) can cream of mushroom soup

2 (10-oz) pkg. frozen chopped broccoli, barely cooked and drained

1 (8 oz) jar Cheese Whiz (*I will often use a chub of Kraft Garlic Cheese or Tostitoes Nacho Cheese, whatever I have around)

1 4-oz) can water chestnuts, diced

Saute’ onions and celery in margarine. Mix all ingredients. Put into a greased 2-qt. baking dish. Bake at 350ºF for 25 minutes or until bubbly. Serves 8. Enjoy!!

--“River Road Recipes 2” cookbook

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Baked Rice Pudding 1

3 slightly beaten eggs

1½ cups milk

½ cup heavy cfeam

1½ cups cooked rice

½ cup sugar

½ cup raisins, optional

1 tsp. vanilla

¼ tsp. salt

ground cinnamon and nutmeg

In bowl, combine all ingredients. Mix well. Bake in a greased 10x6x2" baking dish at 325ºF for 50 minutes till knife inserted halfway between center and edge comes out clean. Serve warm or chilled. Serves 6

VANILLA SAUCE:

½ cup butter

½ cup brown sugar

½ cup heavy cream

2 teaspoons vanilla

Combine all ingredients in saucepan, whisking, and bring to a boil.  Remove from heat and serve over warm rice pudding.

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Baked Rice Pudding 2

1 cup cooked rice

2 1/2 cups milk

3 large eggs, lightly beaten

3/4 cup sugar

3/4 cup raisins

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Preheat oven to 325ºF. Lightly grease a 9” square glass baking dish.

In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1½ hours, or until lightly browned and set. Combine cinnamon and nutmeg; sift over top of pudding. Cool slightly and cut into squares to serve.

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Answer 4

Make fried rice ...here are a few good recipes.

Breakfast Fried Rice  

Ingredients:

4 C Day-old cooked rice

1/4 C Olive oil

1 small Onion diced

1 Tbps Garlic minced

1 Linguicia sausage  4 Eggs, scrambled

Garlic powder

1/2 C chopped Green onion

Cooking Instructions:

Saute the onions in the olive oil on medium heat until tender, add garlic. Cook garlic for a minute and add the chopped linguica. Saute the linguica until nice and brown and add the cooked rice. If rice is sticking to pan add more oil. After the rice is hot scrape the rice to the sides of the pan to make a clean spot in the middle of the pan and add the eggs. Stir the eggs until cooked. After the eggs are cooked sprinkle with garlic powder and add the green onions. mix the rice and eggs and serve hot.

Additional Comments:

You can use Italian sausage if linguicia isn't available

Shrimp Fried Rice with Pineapple & Almonds  

(This recipe is in Pidgin English) **



Ingredients:

1 lb Shrimp, deveined

Salt and peppah to season the opa'e (shrimp)

1 Tbsp shoyu

1 Tbsp Sriracha hot sauce

1 Tbsp sugar

1 Tbsp chopped Garlic

1 slice Ginger, smashed 1 1/2 C Frozen peas, thawed

1 C toasted sliced Almonds

1 4 oz can sliced Pineapple, (save 'em juice!)

Cornstarch mix wit water

1-2 Eggs, depen' how much you like 'em

5 cups Rice  

Cooking Instructions:

Clean shrimp an' lightly season shrimp with salt an' peppah (no add too much, you goin put mo' later) K den, drain & save juice from pineapples. Cut pineapples in chunks; set aside. Mix pineapple juice, shoyu, sugah, Sriracha, ginger, garlic. Lomi with da shrimp an' let sit fo' one hour. Meanwhile, stir-fry rice, peas and toasted almonds togeddah. Crack in yo' egg(s), o', if you like 'em better like dis, scramble first. Scoop out & set aside. K' now drain marinade from shrimp but NO THROW AWAY, YEAH? Sautee shrimp briefly til jus' pink an' firm. Place ova da rice. K' almos' pau! Now pour shrimp marinade in pan, bring to boil. Throw pineapples in. Use 'em cornstarch an' water to make thicker. Wen sauce nice an' glazy, pour ova shrimp & rice. ONOLICIOUS!  

Additional Comments:

5 mins afta I brought to party was all gone! Choke people asked for recipe, so I jus' thought I post.  

Fried Rice "Local Style"  



Ingredients:

5 C Cooked long grain rice

2 lbs Char siu, cut in bite size pieces

2 Hot Portuguese sausage cut in bite size pieces

3 Eggs

1 bunch Green onions, chopped

1 large Carrot, shredded

4 Tbsp Kochu Jang paste (Korean hot sauce) 2 blocks Kamaboko (fish cake), julienned

3/4 C Oyster sauce

4 Tbsp Vinegar

2 Tbsp Sugar

4 Tbsp Soy sauce

1 small pkg. Bonito flakes (dried fish flakes)

Cooking Instructions:

In a wok or large frying pan, cook portuguese sausage chunks, add in char siu pieces. Do not drain frying pan, add rice and stir. Add oyster sauce, green onions, kamaboko, let cook, stirring regularly. In a separate frying pan, make three omelettes and cut into julienne slices. Add to the fried rice. In a small bowl, combine Kochu Jang sauce, vinegar, soy sauce and sugar, mix well with a fork. The consistency should be like a thick liquid sauce (add more of any one of the ingredients to achieve this). Add carrots, bonito flakes and sauce mixture to the fried rice, stirring well. Cook for 5 minutes.

**Pidgin (or Hawaiʻi Creole) originated as a form of communication used between English speaking residents and non-English speaking immigrants in Hawaiʻi.[3] It supplanted the pidgin Hawaiian used on the plantations and elsewhere in Hawaiʻi. It has been influenced by many languages, including Portuguese, Hawaiian, and Cantonese. As people of other language backgrounds were brought in to work on the plantations, such as Japanese, Filipinos, and Koreans, Pidgin acquired words from these languages. Japanese loanwords in Hawaiʻi lists some of those words originally from Japanese.

Answer 5

make fried rice

Answer 6

Serve it up with stir fry and soy sauce.

Answer 7

Thai Bananas in Sticky Rice, "Khao Tom Madt

Ingredients

2 cups Thai sticky rice

1.5 cups coconut milk

1/2 cup sugar

1 teaspoon salt

8 ounces dried black beans

3 ripe bananas, halved

1/2 cup black beans (optional)

8 pieces aluminum foil, 6" x 10"

Method

Soak the sticky rice in water overnight, then drain and set aside. If you want to include the black beans soak them overnight also and boil until soft, or just use canned.

Combine coconut milk, sugar and salt (use a bit less if you prefer) in a separate bowl and stir until ingredients are dissolved. Put this mixture to a large pot or wok, then add the rice. Over medium low heat, stir constantly until the rice becomes tender and all the coconut milk is absorbed (about 15 minutes). Leave to cool.

On a piece of foil, set a few black beans in the middle then cover them with the rice (see pictures below). Place a sliced banana on top of the rice then cover that with rice, to form a small "roll" with the banana hidden in the middle. Add a few more black beans to the top.

Wrap this up in foil (as shown) then place in a stacked steamer (or similar steamer). Steam for 45 minutes (with the lid on). Remove and enjoy

Answer 8

http://www.thaitable.com/Thai/recipes/Ma...