Seasoned Sticky Rice Recipe at Michael Fornachon blog

Seasoned Sticky Rice Recipe. Repeat this step 3 to 4 more times, until the water you pour off is almost clear. Check the rice halfway through and give it a gentle stir to ensure even cooking. Add the cooked sticky rice to the wok. Soak rice at least 3 hour and drain well in a colander, rinsing with cold water. Heat the oil in a wok over medium heat. Fill the bowl with enough cold water to cover the rice, and vigorously swish the rice in the water with your hand; Add a tablespoon of soy sauce, 1/2 tablespoon of five spice powder, and the white pepper. Stir fry ginger in large heavy pot in oil for 1 minute. Add remaining ingredients (except scallions) and bring to a boil. Fill it with water so that the water level is at least 3 inches above the. Add the sticky rice to a mixing bowl or other deep container. Cook for about 3 minutes, or until fragrant. Add chinese sausage and shiitake mushrooms, stir frying for another minute. Rinse your rice with cold water until the water runs clear. Place the rinsed rice into the insert of your instant pot, then add in water, salt, and vinegar.

Soak rice at least 3 hour and drain well in a colander, rinsing with cold water. Check the rice halfway through and give it a gentle stir to ensure even cooking. Add the sticky rice to a mixing bowl or other deep container. Repeat this step 3 to 4 more times, until the water you pour off is almost clear. Place the rinsed rice into the insert of your instant pot, then add in water, salt, and vinegar. Add a tablespoon of soy sauce, 1/2 tablespoon of five spice powder, and the white pepper. Fill the bowl with enough cold water to cover the rice, and vigorously swish the rice in the water with your hand; Add remaining ingredients (except scallions) and bring to a boil. Add the cooked sticky rice to the wok. Heat the oil in a wok over medium heat.

Grilled sticky rice recipe Gourmet Traveller

Seasoned Sticky Rice Recipe Soak rice at least 3 hour and drain well in a colander, rinsing with cold water. Cook for about 3 minutes, or until fragrant. Add the cooked sticky rice to the wok. Stir fry ginger in large heavy pot in oil for 1 minute. Add chinese sausage and shiitake mushrooms, stir frying for another minute. Repeat this step 3 to 4 more times, until the water you pour off is almost clear. Fill it with water so that the water level is at least 3 inches above the. Soak rice at least 3 hour and drain well in a colander, rinsing with cold water. Add remaining ingredients (except scallions) and bring to a boil. Add the sticky rice to a mixing bowl or other deep container. Rinse your rice with cold water until the water runs clear. Fill the bowl with enough cold water to cover the rice, and vigorously swish the rice in the water with your hand; Place the rinsed rice into the insert of your instant pot, then add in water, salt, and vinegar. Add a tablespoon of soy sauce, 1/2 tablespoon of five spice powder, and the white pepper. Check the rice halfway through and give it a gentle stir to ensure even cooking. Heat the oil in a wok over medium heat.