Asian flatbreads made from steamed rice

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   First we need to steam the rice to make sticky rice as it is called in Thailand. Any short-grain rice is best suited for this, for example, I usually use Krasnodar rice. Long-grain and steamed rice are not suitable - in this case, the rice will not stick together and will be crumbly! There is no need to rinse the rice, otherwise it will lose the starch that we need to give the rice sticky properties.

2. STEP 2

   

   Mix rice with water in a ratio of 1 to 2. (I took 300 ml of rice for 600 ml of water) Wait for it to boil, cover with a lid, and boil the rice for exactly 5 minutes from the moment it starts boiling, stirring occasionally. Our goal is for the rice to absorb some moisture and soften. (in Thailand, for this purpose, rice is soaked in water for 12 hours, but it’s easier to boil it for 5 minutes and it will already be in the right condition for subsequent steaming)

3. STEP 3

   

   Drain the water after boiling for 5 minutes. At this point, the rice should already look like porridge and not be crumbly.

4. STEP 4

   

   Now we prepare a container for steaming rice in a multicooker. Since there are round holes in it that the rice will fall through, I cut a circle from a sieve and placed it in this container. (can be used multiple times)

5. STEP 5

   

   Place the rice in this container. Set the “Steam”, “Vegetables” program for 40 minutes. In different multicookers, the name of the program and cooking time may be different. The longer the rice cooks, the stickier it will be, so see for yourself. 30 minutes is possible, but 40 is better. Add a couple of pinches of salt, close the lid and turn on steaming. Below under the rice we, of course, have water poured in, which will boil and process the rice with this hot steam.

6. STEP 6

   

   After 20 minutes, you need to turn the rice over and add salt again. When the rice is ready, remove it from the multicooker, let it cool a little and lightly pour rice vinegar over it. It gives a special taste to rice. Rice can already be used in this form as a base for meat or fish dishes. Steamed rice is more delicious and healthier than regular rice, and you will definitely like it if you haven’t tried it yet!

7. STEP 7

   

   But we will go further and make even more delicious rice cakes from this rice, in order to use them as a side dish for soup instead of bread. Take parchment paper. (sold in any store as baking paper) and some round molds (you can also buy them at the grocery store). We measure out the circles in the places where the rice will be located.

8. STEP 8

   

   Pour rice into round molds. It’s best to do this about 20 minutes after removing the rice from the multicooker to allow the rice to cool and become even more sticky.

9. STEP 9

   

   Now we grease the mugs where the rice will be placed with coconut oil (I use coconut oil, since frying with it is safer for health, but you can use regular oil) - 1 tablespoon of oil for 2 servings. I'll have 4 servings, so I spread 2 tablespoons of butter among all the mugs. Then sprinkle salt, black or red pepper, breadcrumbs (optional), paprika, curry or other seasoning on top.

10. STEP 10

    

    Lightly spread this mixture with a spoon.

11. STEP 11

    

    Place the molds on the place where we greased with oil and seasonings.

12. STEP 12

    

    Remove the molds. As you can see in the photo, the rice did not crumble, which means the necessary stickiness has been achieved. If at this moment your rice crumbles, then stop frying and eat the rice as usual, since you won’t be able to fry rice cakes from crumbly rice.

13. STEP 13

    

    Cover the top with the other side treated with oil and seasonings.

14. STEP 14

    

    Now let's move on to frying in a frying pan. The pan must be dry, there is no need to add oil to it! Turn on the empty frying pan at maximum power, wait 2 minutes for it to warm up. Place 4 rice cakes in the frying pan along with parchment paper covering the rice on both sides.

15. STEP 15

    

    Reduce power to slightly below maximum. My maximum setting is “9”, and I fry rice at “7”. After 5 minutes, carefully turn this entire package over to the other side, holding the paper and rice with your hands (don’t get burned, just grab the paper with your hands, without touching the hot frying pan!) and fry for another 5 minutes on the other side. That is, fry for 5 minutes on each side.

16. STEP 16

    

    That's it, our delicious crispy rice cakes are ready! Anyone who has been to Thailand or Asian countries has probably eaten something similar and knows how delicious it is. Believe me, the taste is much better than regular rice cooked in water!

17. STEP 17

    

    You can use them as a side dish for soup instead of bread - they are much tastier and healthier than bread. One such flatbread is enough for one serving of soup. The rest can be put back into these round ramekins and placed in the freezer. Then the next days, 3 hours before lunch, lay it out, heat it in the microwave and eat it as a snack with soup. Bon appetit!

Comments on the recipe

jakalka

22.12.2023

4.6

I'm interested in the recipe, thank you for a new dish for me. You can also make these beautiful pancakes from boiled rice.