Making rice sticky
 

I have a toddler who really loves rice. He isn't so good with a spoon,
though. Glutinous rice works best for him because he can pick up big chunks
and eat them, but we don't always want to eat it. Is there a way to
virtually guarantee rice of many or most varieties will come out sticky, so
he can enjoy other types of rice without having to eat it one grain at a
time (which rather prolongs dinner time for everyone)?

Thanks,
Katrina

Making rice sticky
 

"White Monkey" > wrote in message
...
>I have a toddler who really loves rice. He isn't so good with a spoon,
>though. Glutinous rice works best for him because he can pick up big chunks
>and eat them, but we don't always want to eat it. Is there a way to
>virtually guarantee rice of many or most varieties will come out sticky, so
>he can enjoy other types of rice without having to eat it one grain at a
>time (which rather prolongs dinner time for everyone)?
>
> Thanks,
> Katrina
>

If you do not rinse it before cooking it will be sticky. Does not work with
converted (Uncle Bens).


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Making rice sticky
 

White Monkey wrote:
> I have a toddler who really loves rice. He isn't so good with a spoon,
> though. Glutinous rice works best for him because he can pick up big chunks
> and eat them, but we don't always want to eat it. Is there a way to
> virtually guarantee rice of many or most varieties will come out sticky, so
> he can enjoy other types of rice without having to eat it one grain at a
> time (which rather prolongs dinner time for everyone)?
>
> Thanks,
> Katrina
>
>

Use more water to make rice sticky. This won't work with the longer and
drier rice such as basmati.

Making rice sticky
 

Peter Aitken wrote on 24 Feb 2006 in rec.food.cooking

> If you do not rinse it before cooking it will be sticky. Does not work
> with converted (Uncle Bens).
>

Converted rice is the invented nick name for par-boiled rice...that's why
uncle ben's rice doesn't stick, because it has been partialy cooked before
packaging.

--
-Alan

Making rice sticky
 

Use short grain white rice. Shorter the rice, stickier it is. The
milled or white rice is stickier than brown rice. Don't use parboiled
rice either, parboiling proces gelatizes the outer surface making it
less stickier..

Making rice sticky
 

Thanks, everyone. I don't use parboiled rice and I already wasn't rinsing
it, so it looks like risotto rice for the boy tonight (that being the only
short-grain rice I have on hand)! Or soba noodles, I guess, his other
favorite thing.I'll just pick yup some more glutinous rice tomorrow; I have
to go to that shop for more rice wine anyway. We usually eat basmati and
pandan rice, so I see now why we were having trouble getting it to stick.

On a related note, I have some black ketan rice which, accoring to numerous
online recipes, should turn to mush in short order (I was trying to make
porrige), but which instead syated crunchy even afre LOTS of simmering in
LOTS of water. What's going wrong here?

Thanks,
Katrina

Making rice sticky
 

"Steve Wertz" > wrote in message
...
> On Fri, 24 Feb 2006 12:27:37 +0100, "White Monkey"
> > wrote:
>
>>I have a toddler who really loves rice. He isn't so good with a spoon,
>>though. Glutinous rice works best for him because he can pick up big
>>chunks
>>and eat them, but we don't always want to eat it. Is there a way to
>>virtually guarantee rice of many or most varieties will come out sticky,
>>so
>>he can enjoy other types of rice without having to eat it one grain at a
>>time (which rather prolongs dinner time for everyone)?
>
> You can buy glutinous (sticky) rice at any Asian grocer. here are
> some common names for it:
> http://en.wikipedia.org/wiki/Glutinous_rice
>
> -sw



Thanks, yes, I have a source for it but it's not always the type of rice we
feel like eating, and I just want little Walter to be able to eat his fair
share of rice when we feel like having another variety.
Thank you,
Katrina

Making rice sticky
 

White Monkey wrote:
> I have a toddler who really loves rice. He isn't so good with a spoon,
> though. Glutinous rice works best for him because he can pick up big chunks
> and eat them, but we don't always want to eat it. Is there a way to
> virtually guarantee rice of many or most varieties will come out sticky, so
> he can enjoy other types of rice without having to eat it one grain at a
> time (which rather prolongs dinner time for everyone)?

Put a little rice starch or corn starch in the cooking water.

Pastorio

Making rice sticky
 

On Fri, 24 Feb 2006 14:02:55 -0500, "Bob (this one)" >
wrote:

>White Monkey wrote:
>> I have a toddler who really loves rice. He isn't so good with a spoon,
>> though. Glutinous rice works best for him because he can pick up big chunks
>> and eat them, but we don't always want to eat it. Is there a way to
>> virtually guarantee rice of many or most varieties will come out sticky, so
>> he can enjoy other types of rice without having to eat it one grain at a
>> time (which rather prolongs dinner time for everyone)?
>
>Put a little rice starch or corn starch in the cooking water.
>
>Pastorio

Stirring it while it's cooking has worked for me. Only takes a couple
of short stirring sessions.
--
modom

"My baby's got no clothes
'Cause she's makin' chicken soup."

-- Chuck E. Weiss

Making rice sticky
 

"White Monkey" > wrote in
:

> I have a toddler who really loves rice. He isn't so good with a spoon,
> though. Glutinous rice works best for him because he can pick up big
> chunks and eat them, but we don't always want to eat it. Is there a
> way to virtually guarantee rice of many or most varieties will come
> out sticky, so he can enjoy other types of rice without having to eat
> it one grain at a time (which rather prolongs dinner time for
> everyone)?
>
> Thanks,
> Katrina

Do what you would do to make sushi rice. Take equal parts rice vinegar
and sugar with a little salt. Heat to get sugar dissolved into vinegar.
Cool. Sprinkle some onto rice. It will allow the rice to clump together.



--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

Making rice sticky
 

Thanks again, everyone! Some good things to try.
--Katrina

Making rice sticky
 

On Fri, 24 Feb 2006 12:27:37 +0100, White Monkey wrote:

> I have a toddler who really loves rice. He isn't so good with a spoon,
> though. Glutinous rice works best for him because he can pick up big chunks
> and eat them, but we don't always want to eat it. Is there a way to
> virtually guarantee rice of many or most varieties will come out sticky, so
> he can enjoy other types of rice without having to eat it one grain at a
> time (which rather prolongs dinner time for everyone)?
>
Don't buy long grained rice, you need medium to short grained rice to
get it to "stick".
--

Practice safe eating. Always use condiments.

Making rice sticky
 

"White Monkey" > wrote in message
...

> I have a toddler who really loves rice. He isn't so good
> with a spoon, though. Glutinous rice works best for him
> because he can pick up big chunks and eat them, but we
> don't always want to eat it. Is there a way to virtually
> guarantee rice of many or most varieties will come out
> sticky, so he can enjoy other types of rice without having
> to eat it one grain at a time (which rather prolongs dinner
> time for everyone)?

Yup. :) Take one cup rice (I use Jasmine), rinse it well (until the water
runs clear) in the pan you plan to cook it in. Drain away as much water as
you can with out dumping the rice into the sink. Add a bit less than twice
the volume of water -- for 1 cup of rice, I use about 1-3/4 cups water.
Cover the pan and leave to soak for at least 30 minutes -- longer is fine;
the longer you soak, the shorter your cooking time. When you're ready to
cook, turn the heat on high. When the rice comes to a boil, turn the heat
way down and simmer until the the water's absorbed (the longer you've soaked
the rice, the shorter time this will take). Turn off the heat and let the
rice sit, still covered, for 5-10 minutes. You may have to twiddle the
rice:water ratio a bit, depending on the residual moisture in the rice (like
flour, it can vary from bag to bag), but the more you do it, the better feel
you'll have for it. You'll get perfect "asian-style" rice every time:
mildly sticky, but not as sticky as glutinous rice.

-j