Chinese-Style Sticky Rice

Chef PotPie's Note:

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.

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 2 cups long grain white rice
• 3 cups water
• 1/2 teaspoon salt

Directions:

1. Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly.
2. 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.
3. Reduce heat to low, cover, and cook until rice is tender and water is fully absorbed, about 15 minutes. Serve.

Reviews

[KateL]

No stars applied at this time, as I used parboiled long-grain rice after discovering that I did not have regular long-grain rice on hand as I had thought. As a result, my rice cooked up nicely, but it was not sticky at all. That is not the fault of the recipe; so it would be unfair to assign stars at this time. I plan to try again once we eat the rice from this batch; at that time I will assign stars. For now, don't try this with Uncle Ben's!

[AZPARZYCH]

Very good sticky rice! I like white rice this way if I do not cook it with chicken stock or add orzo; just plain rice nicely salted. Will use this recipe often. Made for I Recommend Tag.

[montbriand]

Thanks! I used this to make california rolls. and it all held together perfectly.