Loose and sticky rice!

This slideshow requires JavaScript.

Hello friends and fellow foodies!!

A long time ago I shared the White rice recipe and believe me, I never thought it would become a favorite! Some days ago I was sharing about some sticky rice (the cooking method not the type of rice) and how it is so appreciated by some. I had very positive feedback but then I also heard something I’ve always heard amongst traditional Dominican cooks: it it’s sticky it’s spoiled!

Dominicans usually prefer loose rice, but that doesn’t mean you can’t like it sticky. Some of us prefer it sticky, especially when you have some saucy meat or a hearty soup.

Oxtail on a sticky rice bed

Today, as it is ash Wednesday and the beginning of lent in which Catholics don’t eat meat, I thought a good time for a vegetarian recipe. Sticky and loose rice.

It’s good to keep in mind that not all rices cook the same. So you’ll have t start from the basic recipe and adjust from there. If you want it looser then you need less water, if more sticky, more water.

The basic recipe for loose rice it’s same amount of water for amount of rice.

Loose rice

Ingredients.

2 cups rice.

2 cups water

Salt to taste (I use a tbsp.)

2 tbsp. vegetable oil

Directions

Put water to boil, when boiling add rice, salt and oil. Let it cook until it dries off, lower the fire to the minimum and cover hermetically. Allow to cook for 15-20 minutes. If it’s not ready when you take the cap, let it cook 10 more minutes.

If not sufficiently loose, reduce water. For this amount I would reduce to 1½ cups. Remember this has to do with the type of rice.

Sticky rice

Ingredients.

2 cups rice.

Directions

Preparation’s the same, but it might take a bit longer to cook.

How to pull out “concón”?

“Concón” is the crispy rice burned at the bottom of the pot. Dominicans love it! To pull out (And remember it’s cooked in iron pots) you take the hot pot and turn around and allow to rapidly cool off at the faucet. Once cool, you’ll be able to pull out easily.

Hope you enjoy!

Arturo

[email protected]