A Sticky Situation

I love carbs.  I know that nutritionally speaking they are not the go-to snack, particularly for those of us that need to watch our weight gain.  Nonetheless, I love carbs.  Potatoes, rice, pasta, cookies, cakes, bread….  I love carbs.

I have tried to love quinoa but so far we’re only in a “like-like” situation.  It’s not true love.  My true love is rice.  White rice.  I’ll tolerate brown but when I eat it, I feel like I’m being good.  White rice is my hide-in-the-closet, don’t-tell-anyone carb.  White rice with butter, catsup, salt and pepper.  White rice with soy sauce.  White rice with hoisin sauce.  I just love white rice.

So it’s funny that I have had this bag of japanese sweet rice in my pantry for…..years.

I was intrigued by the idea of sweet rice but each time I read the package directions I was daunted.  It involves a good rinse, followed by a 12 hour soak and then some fancy steaming.  This is not rice of the throw it in the rice cooker and wait 20 minutes variety.

This week I decided it was time to try.  I read up on rice to try and figure out what was really needed.  I found lots of different answers and finally decided to just go with the instructions on the package.

The night before I wanted it, I rinsed the rice well in a colander.  I swished it around with my fingers and tried to get the water to run clear.

Once that was done, I dumped it into a bowl and covered it with cold water.  It sat overnight.  Then the complicated process began.

I lined a steamer pot with cheesecloth.  I admit it, I was lazy and didn’t line it as well as I should have.  I set this pot over another pot with boiling water.  The rice was dumped in and spread out as much as possible.

The lid went on and the timer was set for 25 minutes.

I checked it after 25 minutes and added some salt, per the package instructions.  I reset the timer for another 25 minutes and added more boiling water under the steamer pot.  I must confess that I totally did not account for the long cooking time.  At this point, the rest of dinner was ready so I went ahead and served it since the toddler and baby were screaming.  I was hungry too.  I will also cop to having trouble with the cheesecloth lining since I didn’t put it in correctly the first time- the rice was sort of half on it and half on the steamer pot itself.

After another 25 minutes, I was left with….  rice.  Very sticky rice, but simply rice.

I think I’ll try it again at some point. It was good but the sweetness was too subtle for me to notice.  What was different was the texture.  It was sticky and starchy and just the way I like rice.  I was even a nice wife and made a plate for my husband who wasn’t home for dinner.  I may have eaten more rice than was strictly necessary but it was pretty good.  And have I mentioned how much I love rice?

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3 thoughts on “A Sticky Situation

    • Hi Pat- nope, this is sweet rice which is different. It can be ground up and used for noodles or ohagi. I suppose you could use it for sushi but that may also horrify some.

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