This recipe was used by Chef Jennifer "JR" Statz and Chef Kevin Bozis for a Stirring Things Up in Chicago Event at the Old Town shop in June 2005.
Patty and Tom Erd spoke about ethnic Chicago spices and blends, and the guests were served five different ethnic dishes. Sticky Rice balls were served with the Pan-seared Argyle Street Seasoned Yellowfin Ahi Tuna.
This rice is very versatile, and can be served with most any fish dish or tossed with vegetables for a cold summer salad.
25 appetizer servings
Measure the rice and place it in a fine-holed colander or strainer. Rinse the rice under cold running water until the water runs clear. Drain well, and transfer to a heavy saucepan. Add 2 1/2 cups fresh cold water. Cover and soak for 30 minutes before turning on heat. Bring rice to a boil, reduce heat to low, cover and cook until water is absorbed and rice is just tender, about 15 minutes.
While rice cooks, combine the vinegar, sugar and salt in a small saucepan. Heat until sugar dissolved. Allow to cool.
Remove the rice from heat and let stand, covered, for 15 minutes. Transfer to a large bowl and toss with vinegar mixture and sesame seeds while still warm. Cover rice with a clean, damp towl and cool completely at room temperature. The rice should be used within several hours to maintain moisture and tenderness.
For vegan sticky rice, make sure you use vegan sugar and rice vinegar.
Top with mango