Came across this recipe and curious about
the effect of cooking sticky rice in wine. So I experimented with sake ~14% alcohol,
and distilled rice wine ~ 30% alcohol. Indeed the wine gives off a nice perfume
and seems to make the sticky rice more digestible (well, I could finish a big
bowl). I prefer using rice wine than sake, because the latter has a mild bitter
end taste.
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| Longan 龍眼 sticky rice cooked in rice wine |
1. Rinse 1 cup of sticky rice and pour off
excess water, soak in mixture of one cup of rice wine and 1 cup of water for
an hour.
2. Put dried longan on top and place in steamer,
half way through when the rice has swell up, stir longan into rice and
steam until cooked, around half an hour.
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