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    You are in: Home / Recipes / Chinese-Style Sticky Rice Recipe
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    Chinese-Style Sticky Rice

    Chinese-Style Sticky Rice. Photo by MBgizmoooo

    1/9 Photos of Chinese-Style Sticky Rice

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    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.

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    Units: US | Metric


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

    Browse Our Top White Rice Recipes

    Ratings & Reviews:

    • on December 25, 2014

      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!

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    • on July 11, 2012


      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.).

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    • on July 30, 2011

      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!

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    Read All Reviews (18)


    Nutritional Facts for Chinese-Style Sticky Rice

    Serving Size: 1 (180 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 337.6
    Calories from Fat 5
    Total Fat 0.6 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 300.6 mg
    Total Carbohydrate 73.9 g
    Dietary Fiber 1.2 g
    Sugars 0.1 g
    Protein 6.6 g

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