Sticky Rice With Garlic And Onion… Stepping Stone To Wonderful Things!

When I create a rice dish I have a tendency to cook in mass quantities because I can use the leftover rice in another dish and that will cut my cooking time which is always a good thing.

Recently I created a Havana Sticky Rice to accompany my Jerked Chicken with Slaw Tacos, and YES I doubled the recipe so I would have enough rice to create Fried Rice in the days to come. Look for the Fried Rice recipe later this week!

I’m one of those people whom could happily settle in with a bowl of rice for dinner several nights per week; maybe add a few different ingredients and I’d be completely happy in my rice induced bliss.

Tips to keep in mind.

1. You should always rinse/clean your rice before cooking. Place your rice in a bowl and cover your rice with water and swirl, drain, and repeat until the water is clear.
2. When cooking with rice a rule of thumb is you will need 2 parts water to 1 part rice. Example:   when cooking 2 cups of rice you will need 4 cups of water. Rice swells when cooking exactly the same a cooking dried beans.
3. Normally if the rice is to be served as a side dish I use the rule of 1/2 cup dried uncooked rice per person. And if I have leftover… yum I’m happy.
4. Onion: If you soak the sliced onion in ice cold water for 20 minutes it helps cut the harsh smell and flavors, leaving you with a sweet onion flavor in your recipe.

Ingredients for Sticky Havana Rice:

2 cups Long Grained Rice (I love the flavor of jasmine rice).

4 cups BOILING HOT WATER (heat separately).

1/2 teaspoon of salt.

1 small White Onion Diced Well and then soak in a bowl of cold water for 20 minutes to pull the harsh flavors out leaving you with sweet goodness. (If you dice the onion well picky eaters normally do not notice the onion.)

3-4 Cloves of Garlic Minced Well (I use a garlic press since I have arthritis).

3/4 cup of Vegetable Oil (Note: if you use olive oil or a darker oil, expect your rice dish to be a bit darker in color).

Place 4.5 cups of water on to boil (extra because you want to make sure you have enough after boiling).

In a HEAVY casserole pan, dutch oven, or skillet (with a proper lid) place the vegetable oil and diced and drained WELL onion in the pan over a medium — medium high heat. Stir your onion while cooking for a full minute, then add the minced garlic and continue stirring and cooking until the onion is translucent (not caramelized, do not let it brown). Once you can see through the cooked onions add the wash and drained rice, and continue stirring while cooking until it starts to clump together and it coated well with the oil. I can’t stress enough to continue stirring the rice mixture so it doesn’t brown if you need to reduce the heat, do so.

Next, add 4 cups of BOILING HOT WATER and stir well until thoroughly combined. Reduce the heat to the lowest setting on YOUR stove and cover with lid. Do not remove the lid for 20 minutes. Quickly lift the lid (you don’t want the heat to escape) and check to make sure the water has been completely absorbed. You will see holes in the top of the rice and this is a good thing and normal from the steam. At this point, you can turn the heat off completely and keep the lid on the pan until just before ready to serve.

Once you are ready to serve fluff the rice with a fork. And top with minced green onion if desired.

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