Asian-style tortillas made of steamed rice

Step-by-step cooking

1. Step 1:

   

   First we need to steam the rice to make sticky rice (sticky rice as it is called in Thailand). For this, any round-grain rice is best suited, for example, I usually use Krasnodar. Long—grain and steamed rice is not suitable - in this case, the rice will not stick together and will be crumbly! It is not necessary to wash rice, otherwise it will lose starch, which we need to give sticky properties to rice.

2. Step 2:

   

   Mix rice with water in a ratio of 1 to 2. (I took 300 ml of rice for 600 ml of water) We wait for boiling, cover the lid, and boil the rice for exactly 5 minutes from the start of boiling, stirring occasionally. Our goal is to make the rice absorb a little moisture and soften. ( in Thailand, rice is soaked in water for 12 hours for this, but it is easier to boil it for 5 minutes and it will already be in the right condition for subsequent steaming)

3. Step 3:

   

   Drain the water after 5 minutes of boiling. At this point, the rice should already look like porridge and not be crumbly.

4. Step 4:

   

   Now we are preparing a container for steaming rice in a slow cooker. Since there are round holes in it into which the rice will fall, I cut a circle from a sieve and placed it in this container. (you can use it repeatedly)

5. Step 5:

   

   We put rice in this container. We put the program "Steam", "Vegetables" for 40 minutes. In different slow cookers, the name of the program and the cooking time may be different. The longer the rice is cooked, the more sticky it will be, so see for yourself. You can take 30 minutes, but 40 is better. Add a couple of pinches of salt, close the lid and turn on the steaming at the bottom under the rice, of course, we have water filled in, which will boil and process the rice with this hot steam.

6. Step 6:

   

   After 20 minutes, turn the rice over and add salt again. When the rice is ready, we take it out of the slow cooker, let it cool down a little and lightly pour rice vinegar over it. It gives a special taste to rice. Rice can already be used in this form as a base for meat or fish dishes. Steamed rice is more delicious and healthy than regular rice, and you will definitely like it if you haven't tried it yet!

7. Step 7:

   

   But we are going further and will make even more delicious rice cakes from this rice, in order to use them as a side dish to soup instead of bread. We take parchment paper. (sold in any store as baking paper) and some round molds (they can also be bought at a grocery store). We measure the circles in the places where the rice will be located.

8. Step 8:

   

   Put rice in round molds. It is better to do this 20 minutes after laying out the rice from the slow cooker to let the rice cool down and it became even more sticky.

9. Step 9:

   

   Now we lubricate those mugs where the rice will be located with coconut oil (I use coconut oil, since it is safer to fry on it for health, but you can also use regular oil) - 1 tablespoon of oil for 2 servings. I will have 4 servings, so I distributed 2 tablespoons of butter on all the mugs. Then sprinkle salt, black or red pepper, breadcrumbs (optional), paprika, curry or other seasoning on top.

11. Step 10:

    

    Spread this mixture lightly with a spoon.

12. Step 11:

    

    We put the molds on the place that we greased with oil and seasonings.

13. Step 12:

    

    Remove the molds. As you can see in the photo, the rice has not crumbled, so the necessary stickiness has been achieved. If at this moment your rice crumbles, then give up frying, and use rice in its usual form, because it will not work to fry rice cakes from crumbly rice.

14. Step 13:

    

    Cover the top with the second side treated with oil and seasonings.

15. Step 14:

    

    Now we turn to frying in a frying pan. The frying pan should be dry, you do not need to add oil to it! Turn on the empty frying pan at maximum power, wait 2 minutes when it warms up. We put 4 rice cakes in a frying pan together with parchment paper covering the rice from 2 sides.

16. Step 15:

    

    We reduce the power to just below the maximum. The maximum I have is "9", and I fry rice at "7". After 5 minutes, we turn the whole package carefully to the other side, holding the paper and rice with your hands (do not burn yourself at the same time, take only the paper with your hands, without touching the hot pan!) and fry for another 5 minutes on the other side. That is, we fry for 5 minutes on each side.

17. Step 16:

    

    That's it, our delicious crispy rice cakes are ready! Anyone who has been to Thailand or Asian countries has probably eaten something similar and knows how delicious it is. Believe me, the taste is much better than that of ordinary rice cooked in water!

18. Step 17:

    

    You can use them as a side dish to soup instead of bread - they are much tastier and healthier than bread. One such flatbread is enough for one serving of soup. The rest can be folded back into these round molds and placed in the freezer. Then, on the following days, spread it out 3 hours before lunch, warm it up in the microwave and eat it with soup. Bon appetit !