Cooking time: over 60 minutes
This is a summary of basic red rice recipes / procedures for making with a steamer.Considering the procedure of boiling cowpea, soaking glutinous rice in boiled juice, and steamingRed rice made in a steamer takes 4-5 hoursSo please give it a try with plenty of time!
Also, refer to “Red rice recipe made with a rice cooker”, which can be made more easily and in a short time without using a steamer.
- Keywords for this recipe
- Bean dish (dry food)
- Steamed food
- Homemade commercial products
- Vegan (no animal material used)
How to make red rice
Preparation of red rice offering
There may be regional differences, butHow to make red rice using “cowpea”, which is harder to tear than azuki beansIs introduced here.
First, wash the cowpeas quickly to drain them.Put in a potAdd 400 ml of water, Put on medium heat.
When it boils, turn the heat down to the weakestBoil the cowpea for 20 minutes(No need for boiled spills or watering).
Eat one after 20 minutes and make sure it’s cooked to the middle even if it’s hardened (if the fire is sweet, boil it for an additional few minutes while watching the condition).
If it is cooked, remove the pot from the heat and let it cool as it is (while it cools to the temperature of human skin, it will be cooked a little and the beans will be fluffy).
While the whole pot cools,Save 50 ml from the boiled juice in the pot* Don’t forget this dark boiled juice!
Also, even while boiling the cowpea, soak it for about 30 minutes after quickly sharpening the amount of glutinous rice. At this stage,Boiled cowpea, glutinous rice soaked, 50 ml of thick boiled juiceThen move on to the next process.
* For details on how to sharpen glutinous rice, refer to “Chestnut Okowa”.
Preparation of sticky rice with red rice
After soaking the glutinous rice for 30 minutes, raise it once to drain it and put it back in the bowl.
there,Add the boiled cowpea juice that has been cooled to below the human skin in the pot (* The 50 ml saved is not used here *).. This process is to make glutinous rice absorb boiled juice and lightly color it.
Spread the cowpea on the glutinous rice, but the glutinous rice and cowpea will not be soaked, so hereAdd 150-200 ml of water as a guide, and keep it in a single stateTo
Lightly move the bowl to mix the boiled juice and water,Leave it in this state for at least 3 hours (even overnight) to color the glutinous rice with the boiled juice.* If you want to leave it for a long time, wrap it and put it in the refrigerator.
It was left for 3 hours in the photo below. Lightly sticky rice is colored. When this happens, the steaming process begins.
Also, to moderately salt and improve the color and flavor,Sprinkle on glutinous rice during steaming AI will also make it.Add 50 ml of the juice used to flood the glutinous rice in the bowl to 50 ml of the thick boiled juice that you set aside, and add 1 tablespoon of sake and 1/2 tablespoon of salt., Mix and dissolve.
How to steam red rice / recipe
When the steamer’s water is boiling well, prepare the steamer to put on top. Prepare a “steaming cloth”, moisten it thoroughly with water, squeeze the water, and spread it in a steamer.
Transfer the drained glutinous rice and cowpea onto the steamed cloth and spread it flat.
Cover it with a steaming cloth and then set it in the steamer. (→ Refer to “Basics of how to use a steamer”!)
Adjust the heat between medium and high heat, and steam for[15 minutes]with steam coming out firmly...
After 15 minutes, extinguish the fire and remove the lid (make sure to open the lid to allow steam to escape to the back to avoid burns from steam).
As shown in the picture belowHold the four corners of the steaming cloth and move it so that the top and bottom of the glutinous rice are lightly swapped...
Next, spread the red rice flat and thenSprinkle about 1/3 of A by hand...
Put the lid back on and heat the pot again, and if the steam comes out firmly (by adjusting the heat between medium and high heat)[Steam for another 10 minutes, turn off the heat, move the red rice and hit A]Repeat the work twice...
After sprinkling A at the end, steam for 5 minutes (so the heating time is 15 minutes → 10 minutes → 10 minutes → 5 minutes).
After 5 minutes, open the lid and taste the steaming of glutinous rice. If it is steamed, remove it from the steamer, mix it quickly with a rice scoop (because it becomes watery if left as it is), transfer it to the inner pot of the rice cooker to keep it warm, or transfer it to a rice cooker, a large plate, a storage container, etc. is.
When eating, sprinkle a proper amount of black sesame or black sesame salt!
- Comparing red rice made with a rice cooker and red rice made with a steamer,The one made with a rice cooker is softer overall and the color is firmly attached.Next,The color of red rice made with a steamer is a little lighter than that of a rice cooker, and the graininess of glutinous rice remains compared to a rice cooker, so the finish is more authentic as a rice cooker.Will be.
- If you like, use water that has passed through a water purifier or mineral water as the water for glutinous rice.
- When stuffing red rice heavily, stuff the red rice in the four corners and lay it flat for a beautiful finish. Let’s cover it after the heat is removed.