Prep 25 mins
Cook 0 mins
I found this in Cook's Country magazine. Sticky rice we can make at home and use our chopsticks?! YAY! I've stirred, lid off, lid on, added oil, etc, to try and make my rice really sticky. There's nothing special here as far as ingredients, it's just a very simple method! Thanks Cook's Country and Chef Kelley Baker! Do not stir the rice as it cooks. The finished rice can stand off heat, covered, for up to 15 minutes.
- Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly.
- Bring rinsed rice, water, and salt to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes.
- Reduce heat to low, cover, and cook until rice is tender and water is fully absorbed, about 15 minutes. Serve.
I was looking for a recipe for Chinese sticky rice. Yes, this is Chinese-style, and it will stick together a bit so you can pick it up with chopsticks. But Chinese people wouldn't call this sticky rice, they would just call it rice. What they call "Sticky Rice" is a savoury concoction of many ingredients including sausage and Chinese mushrooms and made with glutinous rice (which is really, really sticky!) and looks like the first photo that shows up for this recipe (which is clearly NOT the item produced by this recipe.) Happy rice-making, y'all!
The title should read "Plain white rice." Sticky rice is something much different, made with sweet rice with fried shallot, meat and seasoning. The picture shown looks like sticky rice, but the recipe is that of plain white rice. Very deceiving, I wonderful why only one person picked it up. Please change the title.
This was easier than I thought it would be and is now my go-to method for cooking rice. The only thing I did differently was to let the rice soak up the extra water for 30 minutes or so after rinsing and before cooking. (Not soaking in water, just the water left clinging to the rice.).