I realized that I haven't really eaten rice since I was pre-diet, (I know, weird), but I love the sticky-rice you get in a lot of asian restaurants.
So I'm wondering, is it a good choice for a calorie counter?
How do you make it?
What are some of ways to make stir fry with fewer calories (what's the best low-cal sauce?)
Look for calrose rice in the grocery store. It might be by the rice or in the asian section. You make it like any other rice. I love it too
I think it has the same calories as normal rice. No fiber though. A serving size for rice is a half cup. Try that with your stir fry and see if you are still hungry. If so you can add a little more next time. Most people eat too much rice with stir fry, in my humble opinion. ; )
I love sticky rice too, and the different sweets that are made from it (especially Japanese rice cakes and the like). What I heard though is that it's hard to digest plus it has high calories, which would be diet killers. A tip that I got from my nutritionist, though, is that if you really feel like eating it, eat it right before your workout (30 min~ before) so that your body can break it down and use it (the energy from the food) right away.
I love short grain rice but usually find that there are too many calories relative to amount of food you get so I try to limit it. It definitely works as a side item but if you're Asian like me, each meal is supposed to have 2-3 cups of rice.
I love sticky rice. Far, far too much. There's a wonderful little thai restaurant in our town. My husband and I have become friends with the owners (they've invited us to go with them to thailand in a couple years. I don't know if it's even possible financially, but we're going to try to save. Apparently, it's very cheap once you get there).
The wife is the only cook, so you wait a bit for the food, but it is absolutely awesome. She makes this spicy tilapia dish that is absolutely amazing with purple sticky rice. She cooks the white rice with a small amount of purple jasmine rice. Apparently the purple thai rice isn't available in the US. Most of the Hmong ladies boil the purple jasmine rice (sometimes sold as black rice), and then throw it away and cook the white rice in the purple liquid. They throw away the jasmine rice, because it's a whole grain rice and still has the outer bran layer, it will never get sticky, but cooking the white rice with a little of the black jasmine rice, adds a really nice texture to the sticky rice.
I still order the spicy tilapia, but it's torture to limit the sticky rice, because it's supposed to be used like bread to sop up the wonderful spicy, garlicky sauce. So now, when I order it, I get the fish and my husband gets my rice and sauce. I still eat about a quarter to a half cup of it though, and just count it as my bread(s) for the day.
I think it really depends. I'll eat rice occasionally but its usually in something like sushi. Usually when I go out to eat, I enjoy the food more than the rice so I'll eat the veggies and such.
I have some short grain rice at home that I've used to make a faux risotto.
I regularly make stirfry but we have switched to brown rice. I do have sticky rice on sushi though. Stirfry is such a great way to cook veggies especially if you use PAM instead of oil. Just mind the calories on the sauces use lean meats and be sure to cook all the booze out if you use cooking sherry.
My favorite sauce for stir fry veggies is cooing sherry and oyster sauce. A little goes a long way especially if you stirfry a teaspoon of minced garlic and Ginger before adding veggies.
Anyone eat asian sticky-rice and/or stir fry?
thanks for your responses. Sounds like it should only be a once-in-a-while thing.
