Quote:
Originally Posted by DNSB
Is the hubby making sushi? Zongzi (sticky rice dumplings wrapped in bamboo leaves)? Pudding? Poké bowls? Just likes the texture? Does he add any flavourings? I like a bit of mirin and salt which give a flavour similar to a sushi rice.
My preferred method for cooking sticky rice is to pre-soak at least 6 hours and up to 24 hours, drain and then steam the sticky rice for 23-25 minutes turning once. Once steamed, I dump it on a clean plastic board and fold it over until it's nice and smooth.
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He just really loves the texture. I got him started on it with...hmmm...oh, that easy recipe for General Tso's chicken that Epicurious shared with the world a few years back. He adores that chicken and he wanted sticky rice with it, not "regular" Asian-style rice so...we started out with that and then he just started making it for himself in the IP. Yes, he adds a bit of salt and sometimes mirin, sometimes neither of those and just a soy or soy-adjacent-type sauce or seasoning. Around here, if naught else, we have herbs, spices, sauces, etc. out the wazoo for any number of different foods and tastes.
Hitch