Featured Cookbook

ORDER/INFO

1. On-the-Fly Noodles with Shrimp

2. Shichimi Togarashi

3. Mango and Coconut Rice

4. Sticky Rice

Book Description

People love bowl food. Bowl food is comfort food. It's soup for supper, or a hearty stew or creamy risotto. Bowl food is everything together--no segregated blue plate special with the meat here and the starch there and the vegetable over there, but all of it intermingling in a delicious matrix of taste and texture. Bowl food is eating your whole dinner with a spoon or chopsticks.

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BowlFood Cookbook

Authors: Lynne Aronson,Elizabeth Simon

Date:

ISBN: 0761100024

Publisher: Workman Publishing Company

Paperback

ORDER/INFO

To cook sticky rice properly requires some know-how. Here are a few tips:

1. Use 1/2 cup uncooked rice per serving. (It expands 75 percent when cooked.)

2. Rinse the rice thoroughly and repeatedly in a sieve under cold water until the water runs clear, about 5 minutes. (The milky run-off comes from powdered bran and polishing compound on the grains and disappears with rinsing.)

3. Drain the rice in a colander in the open air for about 30 minutes.

4. Place the rice in a heavy pot and add enough water to cover by 1 inch (or use 1 cup washed rice to 2 cups water). Set over medium heat until the water begins to boil, then turn the heat up to high to bring the water to a vigorous boil. A white starchy liquid will bubble up and shake the pot lid. When the bubbling stops, reduce the heat to low, and continue to cook the rice until all the water is absorbed. Turn off the heat and let stand on the burner for 15 to 20 minutes, without lifting the lid. Fluff and serve.

More From This Book:

1. On-the-Fly Noodles with Shrimp

2. Shichimi Togarashi

3. Mango and Coconut Rice

4. Sticky Rice

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