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CLEAN BAMBOO STEAMERS/BASKETS \u0026 CONTAINERS | House of X Tia
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Sticky Rice Basket – Etsy
Three Loation sticky rice baskets. Bamboo & wood baskets. Handwoven kratip basket. Thai rice basket. Bohemian baskets. Southeast Asia basket.
Source: www.etsy.com
Date Published: 1/21/2021
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sticky rice basket products for sale – eBay
Thai Handicraft Sticky Rice Set Bamboo Basket /L /Pot Steamer Thin White Cloth. $30.00 to $105.00. Free shipping. Vintage Thai Handicraft Cooker …
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Date Published: 5/19/2021
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Sticky Rice Basket
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How to Cook Sticky Rice in a Bamboo Steamer – Grandma’s Way
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If you haven’t checked out our comparison of sticky rice cooking methods, you can visit this article and then come back here. We’ve found that cooking sticky rice in a bamboo steamer gives the best results while still being prepared the traditional way. This is the best way to cook sticky rice on a stovetop.
Sticky rice is used in so many recipes in Thailand that you can’t walk down the street without seeing someone selling it either to eat with grilled pork or chicken, roast it on the grill for an instant buttery snack, or pair it with small Thai desserts , wrap in leaves to steam or stick in bamboo to cook on the grill.
Disclosure of Links: Some links on this site lead to affiliate partners where we may earn a commission if you make a purchase at no cost to you.
This is what raw sticky rice looks like before cooking
It’s a super versatile and very delicious rice form that perfectly absorbs the flavorful sauces that accompany dishes like moo yang or grilled pork sticks, as well as delicious sweet mango when drenched in coconut sauce and served together in heavenly harmony.
The thing is that you have to cook it first, so if you have time and everything is prepared, then cook it that way. If you want to explore cooking over a saucepan or with an electric steamer, read our later post.
Equipment required to cook with a bamboo steamer
It won’t surprise you that you need a bamboo steamer.
There are a few types, but the best type is undoubtedly the traditional version, which has elongated sides that look a bit like ears. The reason this type is the best is that you can grab these ears to flip the rice when the time comes and do so without steaming your fingers!
To meet all these requirements, it is best to only buy a pot and steamer that are made for each other. Unlike most marriages, these two tools go very well together. The alternative is to rummage around in test pots that are too narrow for the steamer or too shallow, causing the rice to get all wet or cook unevenly.
Given the cost, it’s really better to just get the right stuff to begin with as it’s not very expensive anyway. Also check out the tools I use on kit.com!
We’re assuming here that you’ll be cooking this rice quite a bit, which you will once you’ve tried it!
The other thing you need is a pot big enough with a large enough opening for the bamboo steamer to fit in and hold enough water for steaming. Your pot also needs to be tall enough to hold enough water without the bottom of the bamboo steamer touching it. If this is the case, the rice will clump together as a lump at the bottom.
You’ll also need a bowl large enough to wash the starch off the rice before you begin.
An optional item is a bundle of Pandanus Leaves, if you can get any. It’s optional, but definitely worth it.
And of course water and rice and a flame!
You will need to wash the glutinous rice several times to remove the starch from the outsides.
Method of traditionally steaming glutinous rice
Step 1 Wash and soak the glutinous rice
Take your large bowl and scoop out the amount of rice you want to cook. 1 cup of dry rice is enough for 2-3 people when used as a meal accompaniment.
Cover the rice with plenty of water and swish it around with your fingers to loosen the starch stuck to the outside of the grains. The water will turn a milky color and after about 30 seconds of swirling, it’s time to drain and replace with clean water.
You will need to repeat this process three or four times until the water is reasonably clear after rinsing.
Then drain the rice and rinse under running water for a few seconds before placing in a bowl and covering with water – about 1 inch above the rice surface is sufficient.
Leave the rice at room temperature for at least 2 hours to soften. A little longer is fine, but not too long as the rice will eventually spoil, especially if you use brown or black sticky rice.
Step 2 Drain and start steaming
About 5 minutes before you’re ready to cook the rice (just before the soaking time is up), fill your steamer about a third full with clean water. Throw in a small bunch of pandanus leaves when they’re available – they add a little flavor that gives a clean smell when cooked and enhances the flavor of the rice cooking.
Place it on the stove to bring it to a boil.
If the water is already boiling, drain the rice from the water it was soaked in. Place the rice in your bamboo steamer and shake the rice all the way to the bottom so the rice is even on the surface.
Place the rice steamer with the rice in the opening of the steamer pot, making sure the water is well clear of the bottom of the steamer.
Cover the top of the rice with a saucepan lid or bamboo cover. Set a timer for 10 minutes.
This is what it should look like when you first steam the sticky rice.
Step 3 Steam Part 1 and The Flip
When the timer sounds, remove the lid from the rice and grasp the bamboo steamer’s ears by lifting it out of the simmering pot.
Press the bottom of the bamboo steamer against a flat surface, such as a clean countertop, to loosen the rice in the bottom, then flip the rice so the rice that was on top is now on the bottom and vice versa. My mother always said no vice when turning!
Shake your bamboo steamer until the rice reassembles and the grains loosely hug each other at the bottom.
Check that there is enough water in the steamer for another 5 minutes. If not, add a small amount of boiling water to top it up. If you have the right size pot, your boiling water should still be enough.
Grab the ears and flip the sticky rice so what was on top is on the bottom, then steam a little longer
Step 4 steam part 2
Place the bamboo steamer back onto the pot of boiling water and cover.
Set a timer for another 5 minutes.
Step 5 Completion
When the timer sounds, remove the cover from the rice and use a fork to break off some of the rice. Taste to see if the rice is cooked – it should be sticky but have a little bite.
If you want it softer, you can steam a little longer, but I don’t recommend it because soft, wet sticky rice just isn’t that nice. You can use a rice cooker if you want!
You can also see if the rice is cooked as it looks a little translucent and is a consistent color throughout.
Immediately dump the rice onto a clean surface and spread out while fluffing to release the steam. Then mix and place in a bowl to serve.
Sticky rice perfection!
Perfectly cooked sticky rice using the traditional bamboo steamer method – it’s perfect.
How to Cook Sticky Rice in a Bamboo Steamer (Traditional Thai Method)
Best Way to Cook Sticky Rice (Traditional Thai Method) Phasinee Doddeo The video showing how to cook this recipe is at the top of the page – A handy jump link to the video is below the description here. This recipe will show you how to make sticky rice, which is the best you can get. Using a traditional method of soaking and then steaming gives the best results. Rating 5 out of 1 NOTE: All images in the recipe can be toggled on and off using the camera icons next to the instructions header. Print (Images optional) Pin Recipe Prep time 2 hrs 10 mins Cooking time 15 mins Total time 2 hrs 25 mins Course Side dish Cuisine Thai Servings 4 people Calories 342 kcal Equipment Bamboo rice steamer & pot Ingredients 1x 2x 3x 2 cups sticky rice
1 bunch of pandanus leaves adds flavor to the vapor
4 pints fresh water Instructions Washing the Sticky Rice Washing the rice is a mandatory step. Place rice in a large bowl with enough water to generously cover. Use your fingers to move the rice around and watch the water turn cloudy.
After about 30 seconds, slowly drain the cloudy water from the bowl by gradually and slowly tipping it onto the rim to allow the water to drain without the rice falling out.
Repeat the washing process three more times, each time using fresh water, stirring the rice to wash and draining until the water runs reasonably clear. Soaking the Sticky Rice Place the washed sticky rice in a bowl and cover with water – enough to cover plus 1 inch.
Soak for 2 hours or 4-5 hours if using old harvest glutinous rice. If you’re using unpolished rice like black rice, then don’t soak for too long. Most rice bought in stores is new crop rice. Steam the sticky rice Add several liters of water to the steamer to fill it about 1/3 to 2/5 full. Water must not touch the bottom of the bamboo steamer basket, so be careful not to overfill it. When the water touches the rice in the bottom of the basket, you have a sticky rice ball! Boil the water.
Drain the soaked rice and give it a quick rinse under the tap – a colander comes in handy for this step. Shake off most of the water from the rice.
Use a damp cloth to wipe the inside of the bamboo steamer. Add the rice and wiggle the bamboo steamer basket until the rice is fairly level at the bottom. Place the steamer basket on top of the pot of boiling water and cover with a lid.
Set a timer for 10 minutes. Turn the rice When the timer goes off, remove the lid covering the rice and grasp the ears of the bamboo basket, be careful as it will be a little hot.
Gently hit or push down on the basket to loosen the rice at the bottom of the basket.
Turn the rice by shaking the basket while tilting it slightly to flip the rice so the top of the rice is now down and vice versa. Shake the basket to put the rice back on the bottom of the basket.
Check whether there is still enough water in the pressure cooker for another 5 minutes of steam cooking and top up with hot water if necessary. Place the bamboo steamer basket back into the pot and cover with the lid again. Steam for another 5 minutes – set your timer as you don’t want to overcook the rice. Finish and serve When the timer indicates the 5 minutes is up, remove the cover from the sticky rice. Test a few grains with a fork to rip them off, cool them down a bit by blowing on them and check if the rice is a little sticky and has a little bite when eaten.
Tilt and spread out the rice to let the steam escape and fluff the rice up a bit. Then transfer to a bowl or bamboo rice baskets to serve. Notes When using the steamer basket for the first time, you should wipe it with a cloth dampened with clean soapy water and steam empty to clean the steamer basket and initialize it for use. Nutritional information Serving: 25g Sodium: 30mg Calcium: 24mg Fiber: 3g Potassium: 71mg Calories: 342kcal Saturated Fat: 1g Fat: 1g Protein: 6g Carbohydrate: 76g Iron: 1mg
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I am a Thai mom and love to cook for my kids. Over the years I’ve taken my family recipes and recipes borrowed from friends and adapted them to make them even tastier. I am posting my authentic Thai food recipes here for everyone around the world to enjoy. Whenever I have the opportunity to travel, I post information to help others visiting Thailand.
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