What's Cooking Hawaii - Rice Notes - S5E1 - KFVE, K5-Hawaii News Now, Local Programming

March 8, 2017

What's Cooking Hawaii - Rice Notes - S5E1

Rice Notes

Ratios of rice to liquid

Calrose rice 1:1

Long Grain rice 1:1

Brown rice 1:1.5

Converted rice 1:2

Wild rice 1:2.5-3

Arborio 1:2.5-3


Cooking Methods

Most varieties of rice can are actually boiled or simmered in liquid, in a pot, or rice cooker. The Thai Sticky Rice and Glutinous Rice are actually soaked in water for 1 day and then steamed in a basket or perforated pan, and not in a pot or rice cooker where the rice comes into contact with water.




Thai Sticky Rice with Mango

Yield: 2 portions


2 cups Thai sticky rice

4 cups water

1pc pandan leaf

(coconut syrup)

1 cup coconut milk

½ cup of palm sugar or brown sugar

½ tsp salt

1 mango cut into thin slices or small diced

(salty syrup)

½ cup water

2T sugar

1T salt

Pinch of black sesame seeds


  1. Soak the rice in water at room temperature for 8 hours or overnight

  2. Drain the rice and place it in a steamer basket with the pandan leaf and steam for 20 minutes

  3. While the rice is steaming place the coconut milk, sugar, and salt in a bowl and mix until completely dissolved forming the sweet syrup

  4. Remove the rice from the steamer basket and place it in the mixing bowl with the sweet syrup and mix well

  5. Line a bowl with saran wrap and neatly arrange the mango slices or dices and fill in the bowl with the sweetend rice

  6. Place the water, sugar, and salty in a small;l bowl and mix well until completely dissolved forming the salty syrup

  7. Place a plate on top of the bowl, invert to release the saran wrapped mound of mango and sweetend rice, remove the wrap and drizzle the salty syrup over the mango and garnish with the black sesame seeds




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