Mr. Nikhil Reddy (BCTCA 6TH SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected him as the Chef of the Day.
Ingredients :
For the rice
- 400 gms Long glutinous Rice
- 1 lit Warm water for soaking
Omelette
- 3 nos Eggs
- 30 ml Oil
- 4 gms Salt
- ½ lit Chicken stock
For Topping - 20 gms Fried onions
- 10 gms Roasted crushed peanuts
- 5 gms Fried garlic
- 3 gms Red chili flakes
- 5 ml Fried onion Oil
- 2 nos Spring onions,
Method:
Cooking The Sticky Rice
1. Wash, rinse then soak the rice in hot water for 1 hour.
2. Drain the water from the rice and let it drip dry in a colander as you set up the steamer.
3. Steam the rice on high heat for 1 hour. Check on it every 20 minutes and sprinkle drops of
water on top if you find it gets too dry. Tip: Line the bottom of the rice with a thin cloth to
stop the grains from clumping or a banana leaf for extra flavour.
4. Add the toppings while serving the rice.
5. Serve it with grilled chicken or stewed fish.