Reflections of a chef and restaurant owner. (AKA Therapy)
whats your secret to purple sticky rice... cooked it a few times and felt like i either undercooked it or overcooked it... you treat it like a wholegrain?
I hear you. We cook it like traditional rice although we tend to almost under cook it. I like it with a little texture. I'm a sauce guy so I usually gear my starch to be eaten with the sauce that's served. We will also over cook it a tad if we want to do timbals. That's when it gets sticky.
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