Sticky Rice with Broad Beans

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.

• Prep time: 30 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 517
• Protein: 16 g
• Carbs: 91 g
• Fat: 9 g

Ingredients

• 400 g sticky rice ( soaked )
• 200 g Fresh peeled fava bean ( blanched )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 2 tbsp soy sauce
• 1 tbsp Sesame oil
• 1 tbsp rice wine
• 1 tsp Ginger ground
• 400 ml Mineral water

Instructions

1. Soaking the rice

   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. Preparing the aromatics

   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. Sautéing the garnish

   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. Absorption cooking

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge in an airtight container. Reheat by steaming to restore the rice's elasticity.