3000 miles 'til dinner.

When shopping for sticky rice look for Sweet Rice or Glutinous Rice. The rice is grown in Japan, China and Thailand (a longer grain version). It is available in Asian markets and most grocery stores in the Asian products aisle. In Thailand, sticky rice is prepared by steaming in long funnel-like baskets, but it is equally delicious prepared by one of the methods below: #1-rice cooker or #2-stove top.

I recently served Sticky Rice and LARB GAI (spicy minced chicken salad) for 20 students attending a sewing/design workshop hosted by Palmer/Pletsch and decided to serve the rice by scooping it into balls with an ice cream scoop, stacking in a large bowl. A sprinkle of black and white sesame seeds added an artistic touch. 

Phote: rice prepared for the photo equals 20 servings  (5x the recipe)

#1 - Rice Cooker Method     

 ♥PANTRY, FRIDGE, MARKET♥♥                     servings:    4

 2 C sweet rice

2 1/2 C. cold water

3/4t. sea salt

 prep:  3 minutes

soaking  time:  40 minutes or up to 4 hours  

cooking time:  15-20 minutes, until cooker switches off. Let rice sit at least five minutes extra before serving.

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#2 - Stove Top Method    

♥PANTRY, FRIDGE, MARKET♥♥          servings:    4

2 C sweet rice

3 1/2 C. cold water

3/4 t. sea salt

prep time:  3 minutes

soaking time:   20-30 minutes 

cooking time:  30 minutes

Place rice, salt and water in heavy bottom pot, stirring to mix in salt. Set over medium high heat and bring to a boil. Turn heat to medium low (just simmering) and place lid on top, slightly askew. Simmer 10 minutes. Remove lid and use a fork to check the bottom of the pot to see if all water has been “almost” absorbed. If it hasn’t, see note below. If it has, turn off heat, cover with tight fitting lid and let sit for 8-10 minutes. The rice will steam  perfectly from the heat in the pot.

Note: if there is still a fair amount of water in the pot when you check after the first 10 minutes of cooking, leave on medium low heat, lid askew, for another 5-10 minutes until water is “almost” absorbed. Turn off heat, cover with tight fitting lid and let sit for 8-10 minutes. The rice will steam perfectly from the heat in the pot.

 ♥ Helpful Hints♥

 *rice will stay warm for 2 hours, lid on tight

*rice becomes stickier the longer it sits, so if you want very stick rice…

*refrigerate left-over rice, covered, and use within 2-3 days

*sweet idea for left-over sticky rice:  reheat rice (microwave works) and add butter, cinnamon, nuts, dried fruit, coconut, brown sugar or honey — possibilities are endless! Delish for breakfast or little dessert

*savory idea for left-over stick rice: use in preparing Banh Chung or Banh Tet (sticky rice cakes)

LARB GAI (spicy minced chicken salad  - serve with warm Sticky Rice on the side, a nice combination with the cold, crunchy, spicy and tart salad

(MIL post)

I  am in the midst of preparing summer lunches for the The Palmer/Pletsch School of Sewing hosted year-round here in Portland. Cooking for the summer classes is my favorite. The Farmer’s Markets in Portland (there is at least one market somewhere in the city or Metro area every single day of the week) offer an abundance of fresh fruit, vegetables, meats, cheeses, eggs, honey and much, much more. Cooking a pleasure beyond compare!

note: Wild rice is a nutritious, gluten-free  grain and is not actually rice, but an annual water-grass seed. It is grown in the cold waters of Minnesota, Canada and California. 

Prep time:  *45 minutes to cook the wild rice; cool to room temperature

                   *30 minutes to prepare salad ingredients                     

Servings:  3-4 servings

♥PANTRY, FRIDGE, MARKET♥♥

1 C. raw wild rice  

1 large mango

1/4 C. dried cranberries  

1 C. toasted pecan halves or pieces

1C. mint leaves

5 green onions, at least half of the tops included

4 sprigs rosemary  (2 t. minced)

1 t. fine sea salt

1 t. cracked pepper

1/4 C. Orange & Champagne Vinaigrette + 1/4 C. extra  (vinaigrette recipe:  #37  FOUR SUMMER DRESSINGS

♥PREP - cooking wild rice

Rinse rice in collander and put in heavy bottom pot. Add 3 C. cold water + 2 t. sea salt. Bring to a boil, cover and simmer for 45 minutes until kernels are tender, but slightly crunchy, partially puffed open. 

Important: when the rice has been simmering for 35 minutes, check and see how close the kernels are to being the correct texture —  again, tender, slightly crunchy, partially puffed. ** Don’t over cook or rice will be mushy and not nearly as tasty.

When rice is ready, pour into colander and drain. Toss in a bowl with stir in 1/4 C. Orange & Champagne Vinaigrette, salt, pepper and dried cranberries. Set aside, uncovered, and cool to room temp. 

♥PREP - rest of ingredients

Pecans - spread in an oven proof pan toast pecans in a 325 degree oven until they are aromatic and crisp. Watch closely as they will darken quickly and easily burn.   

Mango -peel  mango and cut flesh into medium slivers.

Green onion and mint - fine dice

Rosemary - mince

Add all ingredients to rice and adjust seasoning if needed,  adding more Vinaigrette, salt and pepper. 

♥♥ WAYS TO “just wing it” ♥♥       consider or substitute

*substitute:  fresh or dried cherries, apricots or peaches for dried cranberries (or use fresh fruit combinations in the summer)

*substitute: fresh peach slices or melons for fresh mango or a combination of all

*substitute:  toasted pine nuts for pecans

*substitute: other vinaigrettes of choice

♥ Helpful Hints♥

*rice and be cooked and refrigerated 2 days in advance; be sure and add the  vinaigrette, cranberries, salt and pepper while the rice is still hot or warm, then refrigerate

*entire salad can be prepared 1 day in advance — even better!  Add the pecans a few hours before serving so they will hold their “crunch”

*hot wild rice ~ adddried fruit, such as cherries, cranberries, apricots, peaches, etc. (rather than fresh fruit), heat and serve

♥ Shopping Hints  ~ Available @ Trader Joe’s (at least in Portland)

*Wild Rice

*a mix in the ‘nuts’ section:  Toasted Pecans & Cranberries with Rosemary  (this can be substituted for the individually listed ingredients in the recipe)

MIL Mission

Banh Chung (round log or cylinder shape) or Banh Tet  (square shape) are sticky rice cakes, made especially for feasting during the Lunar New Year in Viet Nam.  Banh (meaning “cake”) is sticky rice with sweet or savory fillings, such as pork, chicken,red bean paste, banana or combination thereof, all wrapped in a banana leaf. 

I have taken artistic license in making these cakes so that even with a busy schedule, you will want have the time to prepare these delicious treats.   #1 - the ingredients can be prepared in advance, with the final steaming just before you are ready to eat them. #2 -  the traditional method includes all raw/uncooked ingredients in the banana leaf packet, then boiling the cakes for 4 1/2 hour). This recipe calls for cooking the rice and beans before filling the banana leaves. #3 -  the traditional cakes are considerably larger, meant for slicing when serving. Here the cakes are smaller, meant for individual servings. 

Although this recipe makes 19 cakes, make all, because you will eat one or two right away, then crave them for the next few days…. you’ll be glad you have extra!

Prep time:  *soak beans for 5-6 hours (optional)

                   *thaw banana leaves - 1 hour at room temp. or overnight in fridge

                   *cook soaked beans: 50 minutes  (unsoaked beans: 1.5 hours)

                   *steam rice: 20 minutes

                   *assemble & wrap cakes in banana leaves - 30 minutes 

                   *steam cakes - 25 minutes 

Servings: approx. 19 cakes (or) 9 servings with 2 per person

♥PANTRY, FRIDGE, MARKET♥♥  

2 1/4 C. dried azuki red beans 

2/3 C. granulated sugar

2/3 C.  vegetable oil 

3 C. sweet Jasmine rice + 1 t. sea salt + 4 1/2 C. water

19 petit bananas  (or 19 - 2” banana chunks cut from regular size bananas)

Salt & pepper 

Plastic wrap

Banana leaves,  cut into 9’ square (approx) sheets

*banana leaves (purchased frozen),  azuki beans, sweet Jasmine rice & petit bananas  can be purchased in Asian or most international markets 

♥Prep

• RINSE BEANS & SOAK, covering with cold water. Water should be at least at least 2” deeper than the beans because they will expand as they soften (soaking reduces the cooking time, but you can skip this step and cook the beans longer)
• BOIL BEANS (approx 50 minutes)  Drain the beans and cover with fresh water In a medium saucepan (3” deeper than the beans. ) Bring to a boil and simmer over low/medium heat until tender. Drain and set aside. 
• STEAM RICE - rice cooker or on stove top - 20 minutes. Set aside. 
• PUREE BEANS - food processor. Puree beans in the food processor, using metal blade (or by hand with a potato masher). 
• FRY BEANS - Heat oil in a large heavy bottom skillet, add beans and sugar. Stir and cook until beans thicken as moisture dissipates (should look like thick refried beans). Taste and add sea salt. Set aside.  
• CUT BANANA LEAVES - fold out strips of thawed banana leaves and cut into approx. 19 - 9” squares, no need to be exact on the size. Banana leaves are uneven in width, so not always possible to cut an even square.  If leaves split, you can still use them.  Stack leaves together.
• SOFTEN BANANA LEAVES.  Fill large pot with water and bring to a boil. With tongs, tuck the stack of banana leaves into the boiling water, turn off burner, and leave in water for 5 minutes or so. When you are ready to wrap, remove leaves from water and put on sheet pan covered with a dish towel. Fold towel back over the top to keep sheets warm and soft.        

 ♥Assemble

• On your work space, lay out 4-5  softened banana leaves, opaque side up. Place 1/2 C. rice in the middle of each and flatten slightly with the palm of your hand (wet your palm with water to keep from sticking to the rice) Top with banana, then 1/4 C.  - 1/2 C. bean paste. Spoon on a little more rice.  
• Fold each packet into a square, as if you were wrapping a gift,  (again, do not worry about the splits in the leaves) Set aside until all wraps are done, then wrap each tightly with plastic wrap. 
• ♥Steaming Wraps - Place in steamer for approx. 25 minutes. NOTE: In a pinch, or to warm left over (already steamed wraps), the microwave is another option.

• 
• ♥Serve - Remove plastic wrap, open and eat right off the banana leaf. These are delicious with sweet chili sauce or spicy chili sauce and great served with LARB GAI (spicy minced chicken salad), GREEN PAPAYA SALAD, COCONUT & GREEN CURRY CHICKEN SOUPor for a multicultural experience, EAST INDIAN-style KOFTA

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*consider: filling wraps with rice plus other ingredients you might think of, such as RAW fish, pork or chicken (adjust steaming time) or vegetables such as asparagus…get creative! 

*you may also decide to prepare all 19 cakes (always using rice), by adding different fillings to each packet — a few with banana and bean,  some with chicken or pork (left over pork or chicken from making Banh Mi in your fridge?)

♥ Helpful Hints♥

*if you don’t have a bamboo or stainless “steamer” (as shown in the photo), fashion one with a cooling rack or use your little expandable veg steamer

*amount of filling for each wrap can be adjusted — use less or more

*rice and beans can be prepared a day in advance; preparing rice in advance: scoop cooked rice into 1/2 C. servings, place on plastic lined sheet pan and cover tightly with foil

*wraps made with bananas are best eaten with 24 hours; consider meat or veggie fillings for cakes you plan to eat within 3-4 days 

*banana leaves - thaw the package before using and re-freeze the leaves you don’t use 

• (MIL post)

Mmmmm …. delicious One Bowl Dinner with East Indian-style Kofta or welcoming along side roast chicken, grilled fish or curried lentil — not to mention what a treat it is warmed the next morning for breakfast!

Prep time: 10 minutes

Cooking time: 20 minutes

Servings: 6

♥PANTRY, FRIDGE, MARKET♥♥

2 C. long grain white Basmati rice

1 - 14 ou. can coconut milk (light or regular)

1 C. cold water

4 Kaffir lime leaves

1 good pinch (1/4 t.) saffron

1 cinnamon stick

5 whole cloves

5 cardamom pods

5 coriander seeds

3 star anise

2 tsp. sea salt

SPICE SHOPPING hint: these spices are available in shops where East Indian/Asian/Island products are stocked, as well as ”natural” food stores such as Whole Foods and New Seasons (Portland). Kaffir leaves are available in Asian markets (be sure to buy extra and freeze)

Prep

(Option) Rinse rice in a colander until water runs clear.If the rice is clean, this step can be skipped.

In rice cooker or heavy bottom medium size pot, add all the ingredients. Stir to blend completely.

Cooking

Rice Cooker Method:  follow directions

Stove Top Method:  bring water/coconut milk to a boil, cover, and dial to medium low. Lift lid and peek after 15 minutes to see if rice is ready. Fluff with fork to make sure. If all the liquid isn’t absorbed, cover and cook a a few minutes longer.

♥♥WAYS TO “just wing it”.♥♥           consider substituting

*if you don’t have ALL the whole spices on hand, use what you have

*use ground spices instead of whole (note: rice will change color a little)

*use part water and part orange juice + the coconut milk

*use zest  of  a lemon and/or orange if you don’t have Kaffir leaves

*use long grain Jasmine rice (follow same cooking directions) OR long grain brown Basmati rice — cooking time will be approx 40 minutes when using brown rice

♥ Helpful Hints♥

*leftover rice freezes well

*leftover rice is delicious for breakfast or sweet snack by adding nuts, raisins, honey, brown sugar, yogurt, soy milk or cream.

(MIL post)