How to Make Really Sticky Sticky Rice

Ever crave the stick-to-your-teeth-sticky sticky rice from Thai restaurants at home? I do. There is an easy way to make sticky rice at home, and with items you probably already have.

You'll need:
Long-grain thai rice or other asian white rice
cheesecloth
large shallow pot

I love making rice this way because it doesn't require specific ratios of water to rice, and your rice should turn out perfectly cooked every time- not mushy with too much water or dry with too little. The first step is to soak your rice overnight. Add about a half inch more water over the level of the rice as it will expand while soaking.

The next day when you are about 30 minutes out from your meal, drain the soaking rice. Next, stretch some cheese cloth over a large, medium shallow pot and secure.

Add about an inch of water to the pot. The amount is not critical because the rice will not be in the water, but suspended on the cheesecloth above. This is the magical part- we are just using the steam from the water to cook the rice, so no need to use a rice/water ratio. If we were cooking the rice directly in water at this point, it would be difficult to figure out how much water to use because of the soaking method.

*Edit: I have found that if you'd like to soak your rice and directly cook in water, it is possible to measure the proper amount of water. After soaking and thoroughly rinsing the rice, simply fill the water line about half a centimeter above the rice. Bring to a boil, then simmer on low at once for about 10-15 minutes. Just make sure you keep your eye on the rice so you can stop cooking when the water runs out, but before your rice begins to burn.

Place your rice on top of the cheesecloth and cover with pot lid. With our cheesecloth contraption, we are essentially imitating the classic bamboo rice steamer. Bring up to heat that gently simmers the water and notice the steam rising and cooking the rice.

Periodically check your rice for doneness after steaming for 10 minutes. It should be moist yet fluffy. If cooked but not sticky enough, you can make it more sticky by "paddling it" with a large wooden spoon after cooking.

Keeps refrigerated for about a week, resuscitate by breaking up rice grains and adding some water to the bottom of a bowl, and microwave on high for 1 min.

Mulled Wine: Gluhwein

I have been searching for a mulled wine recipe for a while that is reminiscent of my favorite German hot spiced wine, Gluhwein, or vin chaud.  Gluhwein is only sold in the states around the holidays, and even in season I can't find it where I am in the remote Arizona desert.

Most recipes add additional sugar but I have found that adding a little port contributes a nice layer of flavor and keeps the sweetness down. This mulled wine is a little sweet and spicy hot, best served warm. It's ok if you use cheap wine- in fact, you shouldn't use good wine. I was a bit worried about using Yellowtail cab, but the finished wine was very good!

Ingredients:

2 lemons

2 oranges

10 whole cloves

5 cardomom pods

1 1/4 cups water

2 cinnamon sticks

2 (750 mL) bottles dry red wine, such as Cabernet.
1/2 cup sugar

1 cup tawny port

Cheesecloth and twine

Rind the lemons and oranges with a vegetable peeler or carefully with your knife into 1/4-1/2 inch strips. Zesting does not work here- you want big pieces of rind so you can take them out later. Place in large saucepan with the lemon and orange juice. 

Place spices in cheesecloth, add to pan. Leave cinnamon sticks out separately and place directly in pan.

Add water, simmer mixture over high heat. Reduce to low and continue to simmer until liquid is reduced and fragrant, about 20 minutes. 

Add the red wine and port, stir to combine and heat until just simmering. Don't boil as this will cook off the alcohol. Remove from heat and let rest 5 min. 

Stretch some cheesecloth over a pot and secure with a rubber band. Now, strain your liquid into second pot. Discard of zest and spice bundle. You can freeze the cinnamon sticks to use in cooking later as they will still have lots of flavor.

Homemade Cinnamon Applesauce with Orange and Lemon

I look forward to making this applesauce every fall. I love the flavor balance of the apple and citrus combined with fall spices. I don't add any extra sugar. Just let the apples do all the work and you will have a sweet,  slightly tart, and flavorful applesauce. I have tried this with Braeburn, Gala, and Machintosh apples and all were good. Grannysmiths might be a little on the tart side, Fuji might lack in flavor. If you want to spend a little extra on the apples, I'm sure Honeycrisp would be great, too.

Ingredients:

6 lbs apples
zest and juice of 2 large navel oranges
zest and juice of 1 lemon
1 tablespoon cinnamon
1 tablespoon allspice
1/4 lb unsalted butter

I like to zest and juice the lemon in the bottom of a large pot with 1/2 cup water, then cut the apples into 1 inch cubes and put into acidulated water. Here's a secret- You don't have to peel the apples! I must have spent hours over the several times I've made this applesauce peeling pounds and pounds of apples, but you really don't have to because the peel gets soft while cooking and then blended. You really can't tell it's still there and you will actually use more of the apples having not peeled them.

Once you've cut the apples, zest and juice the oranges and everything together in the pot with the cinnamon and allspice. Place the stick of butter on top and bring to a gentle boil on medium, uncovered. Bring down to low, or whatever temperature your stove slightly simmers but is not too wild. Cover and cook for 1.5-2 hours or until everything is soft. Mix well with a wooden spoon. You should have soft apples that break down with the spoon, along with expanded liquid. Pulse mixture carefully in a blender until just blended but not totally pureed. You should be able to get it to a stage where the peel is entirely incorporated but the sauce is still thick, not too runny. Enjoy while still warm in your favorite mug.