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Pops
Lokahi
USA
387 Posts |
 Posted - 03/21/2006 : 4:38:55 PM
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I'm looking for a good recipe for sticky rice. Can anyone help me? Mahalo!
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hapakid
Luna Ho`omalu
USA
1533 Posts |
Posted - 03/21/2006 : 5:14:27 PM
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Old Hawaiians have always said "one knuckle rice, two knuckle watah."
I think the trick is to avoid any processed rice and add a little extra water to make the gluten come out of the rice when cooked.
Jesse Tinsley
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Mika ele
Ha`aha`a
USA
1493 Posts |
Posted - 03/21/2006 : 5:43:35 PM
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not THAT kind of "sticky rice"
I think it is Indonesian or Thai in origin
but sorry I am no master cook with the recipe |
E nana, e ho'olohe. E pa'a ka waha, e hana ka lima. |
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hapakid
Luna Ho`omalu
USA
1533 Posts |
Posted - 03/21/2006 : 6:41:04 PM
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Asian groceries usually carry sushi rice. It clumps nicely for rolling and making musubi.
Jesse Tinsley |
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Bwop
Lokahi
USA
244 Posts |
Posted - 03/21/2006 : 8:00:44 PM
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No fail-- 1 cup rice, 1 cup water, 1 cup elmer's glue.
Nay. Fo' reals, try wash rice real good til water is clear. Then measure 7 cook. That's what I do for sushi rice. Try 'em. |
Bwop |
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Mika ele
Ha`aha`a
USA
1493 Posts |
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Reid
Ha`aha`a
Andorra
1526 Posts |
Posted - 03/22/2006 : 4:23:23 PM
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All this hard work is BS. It is the rice that counts. The only reason to wash rice is if it is inferior and has minerals used in the polishing that you need to get rid of.
I have read all the definitive Japanese cook books and have come To one conclusion:
Buy Kokuho Rose Rice (an American product, produced by Japanese-Americans) and do what it says on the bag, including "Washing Not Necessary" and it comes out perfectly in 20 minutes.
If you want sushi rice, follow the instructions given in "Japanese Cooking: A Simple Art" by Shizuo Tsuji. The Master explains how simple it is.
I can do it in my sleep.
...Reid |
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`Ilio Nui
`Olu`olu
USA
826 Posts |
Posted - 03/22/2006 : 4:59:33 PM
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I agree,
quote:
All this ... is BS
Pops, send an email to alohakanakaluka (Timmy) here on Taropatch. He owns The Aloha Grille in Santa Cruz. He makes da bes sticky rice I eva eat. His musubi is `ono nui loa.
`Ilio |
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Admin
Pupule
USA
4551 Posts |
Posted - 03/22/2006 : 7:28:31 PM
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quote:
Originally posted by Pops
I'm looking for a good recipe for sticky rice. Can anyone help me? Mahalo!
Where is Pops? I'm still not sure if he's making Japanese rice for a musubi or Thai sticky rice? Like sticky rice with mango? Shoot, I'm getting hungry. |
Andy |
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Kiwini
Lokahi
USA
203 Posts |
Posted - 03/22/2006 : 11:36:44 PM
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The secret is in the grain!
Long grain rice is the longest grain of rice. It separates and doesn't stick together very well because of low gluten levels.
Medium grain rice is a shorter almost oval grain of rice. It has more gluten and sticks together better than long grain rice. It is the typical rice used by island locals for dinner. Can be used in sushi. Best for Spam musubi.
Short grain rice is shorter and an almost round grain of rice. It is even more glutinous and stickier than medium grain and is otherwise known as Glutinous Rice or Sweet Mochi Rice(although not sweet at all). It is ideal for making high quality sushi or rice desserts.
Most locals wash their rice and use their knuckles to measure the water. Until you get the hang of it, follow the directions on the side of your quality bag of medium or short grain rice.
Rice on, dude! Good luck! |
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Pops
Lokahi
USA
387 Posts |
Posted - 03/26/2006 : 06:38:13 AM
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Thanks, all!
I just got back in town from Chicago and NYC. I was looking for suggestions on musubi and now I'm really hungry and off to the market. Thanks, again for the suggestions!
--Mark |
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clean_p_dakine
Aloha
USA
1 Posts |
Posted - 03/27/2006 : 3:46:20 PM
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quote:
Originally posted by Reid
All this hard work is BS. It is the rice that counts. The only reason to wash rice is if it is inferior and has minerals used in the polishing that you need to get rid of.
I have read all the definitive Japanese cook books and have come To one conclusion:
Buy Kokuho Rose Rice (an American product, produced by Japanese-Americans) and do what it says on the bag, including "Washing Not Necessary" and it comes out perfectly in 20 minutes.
If you want sushi rice, follow the instructions given in "Japanese Cooking: A Simple Art" by Shizuo Tsuji. The Master explains how simple it is.
I can do it in my sleep.
...Reid
I have made rice for so long that it is not hard work, I wash it because I don't like rice dat sticks all together and is all mushi ele in your mout. That's just the way (to me)rice is made and it comes out ONO. |
dakine9 |
Edited by - clean_p_dakine on 03/27/2006 3:50:06 PM |
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slkho
`Olu`olu
740 Posts |
Posted - 04/01/2006 : 12:58:05 PM
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Botan rice is good. 1-cup rice, 2-cup water. So sticky you can repair your car with it.
~slkho |
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