About five years ago, I was at a birthday do for a friend and her mom made this rice that was . . . I don't even remember what it be like , exactly ! But I remember that it be awesome . I remember that we didn't have to use spoons or anything, we simply reached within and grabbed a bit next to our hands. It be sort of sticky, I suppose, but not too sticky. Her mom was Asian, but I enjoy no idea what country she be from. Does anyone have any clue as to what I'm conversation about? If so, do you know how to be paid it? I've been craving it for five years.
Answer:
Mahatma Long Grain. 1 c rice 2c river a 'pinch of salt" Bring to rapid boil, turn OFF warmness ,Let sit for 20 or 25 min and serve. A liitle oil1/2 tsp or margarine or olive oil contained by mix will keep rice from sticking and person lumpy.GOOD LUCK
it is call sticky rice.
I just know the identify but don't know to preppier it
I only know how to cook Mexican Rice.
it's a short grain rice and you should be capable of find it in any international partition of a grocery store. Usually listed as CALROSE rice. If you cook it contained by a standard rice cooker, the rice cooker will come with instructions for cooking the rice correctly. or only ask your friends mom how to mix everthing else. and your rice should come out perfect almost everytime
It is most likely Thai style sticky rice otherwise set as thai fragrant rice, easy to cook and should be available within your supermarket.
Hi
Well dear Rar
The problem is that you enjoy not well explained what ingredients be in the rice mixture, or roughly its colour. You see in the Asian culture food is usually taken to the mouth by the fingers. Quite normal. For the food, if nearby were chunks of different type of vegetables alone or near pieces of fish or meat, then it could be a bryani. Or if it be made with pulses (lentils, dholl) later it could be a kitchiri.
What I would advise you is to ask your friends mom directly, and this will cease a five year old cross-question. By the same point in time you could ask her about how to cook it.
Must be glutinous rice. It can be mixed with conventional long grain rice for paella or arroz ala valenciana.
It is call sticky rice. you can probably purchase surrounded by the local supermarket. if not, purchase surrounded by the oriental market if available within your area. receive the long grain sticky rice not the short description like korean inhabitants use. long ones are better with cooking and great texture and weakness. you have to soak for in the order of 1 hr. then you steam it. if you own steamer attach rice cooker then use it. if then use your other steamer. you can check on it once surrounded by awhile to get the softness that you want. best eat with grounded sesame core, bit of salt and shrimp powder if you want.
I notice everyone is recitation you you can find sticky rice at your local market, but I hold to drive to Atlanta, 2 hours away to find it in asian market. It also goes by the entitle glutinous rice. It is delicious I agree. I would reckon you can order it online. If it be a firm, compressed cakelike rice, it would be called mochi, which puffs up when cooked (I if truth be told have some cooking right now)
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Answer:
Mahatma Long Grain. 1 c rice 2c river a 'pinch of salt" Bring to rapid boil, turn OFF warmness ,Let sit for 20 or 25 min and serve. A liitle oil1/2 tsp or margarine or olive oil contained by mix will keep rice from sticking and person lumpy.GOOD LUCK
it is call sticky rice.
I just know the identify but don't know to preppier it
I only know how to cook Mexican Rice.
it's a short grain rice and you should be capable of find it in any international partition of a grocery store. Usually listed as CALROSE rice. If you cook it contained by a standard rice cooker, the rice cooker will come with instructions for cooking the rice correctly. or only ask your friends mom how to mix everthing else. and your rice should come out perfect almost everytime
It is most likely Thai style sticky rice otherwise set as thai fragrant rice, easy to cook and should be available within your supermarket.
Hi
Well dear Rar
The problem is that you enjoy not well explained what ingredients be in the rice mixture, or roughly its colour. You see in the Asian culture food is usually taken to the mouth by the fingers. Quite normal. For the food, if nearby were chunks of different type of vegetables alone or near pieces of fish or meat, then it could be a bryani. Or if it be made with pulses (lentils, dholl) later it could be a kitchiri.
What I would advise you is to ask your friends mom directly, and this will cease a five year old cross-question. By the same point in time you could ask her about how to cook it.
Must be glutinous rice. It can be mixed with conventional long grain rice for paella or arroz ala valenciana.
It is call sticky rice. you can probably purchase surrounded by the local supermarket. if not, purchase surrounded by the oriental market if available within your area. receive the long grain sticky rice not the short description like korean inhabitants use. long ones are better with cooking and great texture and weakness. you have to soak for in the order of 1 hr. then you steam it. if you own steamer attach rice cooker then use it. if then use your other steamer. you can check on it once surrounded by awhile to get the softness that you want. best eat with grounded sesame core, bit of salt and shrimp powder if you want.
I notice everyone is recitation you you can find sticky rice at your local market, but I hold to drive to Atlanta, 2 hours away to find it in asian market. It also goes by the entitle glutinous rice. It is delicious I agree. I would reckon you can order it online. If it be a firm, compressed cakelike rice, it would be called mochi, which puffs up when cooked (I if truth be told have some cooking right now)
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