Sticky Rice with Broad Beans
Ingredients
- 400 gsticky rice (soaked)
- 200 gFresh peeled fava bean (blanched)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 2 tbspsoy sauce
- 1 tbspSesame oil
- 1 tbsprice wine
- 1 tspGinger ground
- 400 mlMineral water
Method
Pearly, elastic rice that clumps perfectly, dotted with bright green broad beans. The toasted aroma of sesame oil and the depth of soy sauce are released as soon as the cooker is opened.
- 1
Rinse the sticky rice in clear water until the water runs clear. Let it soak in mineral water for at least 2 hours. The grain should break easily under a fingernail.
- 2
Finely slice the spring onions, separating the whites from the greens. Blanch the peeled broad beans in boiling water for 2 minutes, then plunge them into ice water to set the green color.
- 3
In a wok, heat the sesame oil. Sauté the onion whites and ground ginger until fragrant. Add the beans and deglaze with rice wine and soy sauce.
- 4
Mix the drained rice with the garnish. Add mineral water. Cook covered over very low heat until the rice is translucent and sticky. The rice must absorb all the liquid.
Frequently asked questions
How do you get this dish right?
- The rice is ready when the grain is translucent and no longer resists under the tooth.
- Don't throw away the soaking water, it's full of starch and can be used to thicken other sauces.
How long does this dish keep?
Keeps for 2 days in the fridge in an airtight container. Reheat by steaming to restore the rice's elasticity.
