This worked out great! I could definitely cut back on the oil next time, but it really wasn't too oily. I doubled the recipe, but I didn't need to. The rice was ready way early, so keep an eye on it!
Loved this recipe, it came out great! I cut the oil and the salt in half going by what other reviews were saying and it did seem to be more than I probably would need and it came out perfect. I have a feeling this recipe is pretty forgiving and will come out good no matter your preference for the oil, salt, etc.
the rice did come out sticky, but it was too salty for my taste. next time i'll cut the salt by half.
Ok, I tried this with jasmine rice using 1T oil. It was good but it wasn't sticky like I had hoped (I wanted rice sticky enough to be eaten with chopsticks). But it'll still be a great side dish, especially if you add some garlic and onion.
i made this for 12 people and it came out OUTSTANDING!!! tyvm for sharing will definitely use this recipe again
I thought this rice was very oily and salty. I'll be playing with this recipe to get a flavor that's more suited to my taste. Either way, it was perfectly sticky and great with channa masala!
The only rice I like is sticky rice. and this is the best I have ever had. I use butter instead of oil. Time is just right, comes out perfect every time. Thanks so much Mercy for posting.
Make sure you watch the rice carefully, mine got done way before 20 minutes... more 5-10 once on low. (Our stove is strong). It still came out sticky and wonderful. (Rice I can actually eat with chopsticks!) I also added in a little coconut milk after the water was absorbed, and left the lid on with no heat on. Gives it a little sweetness, and doesn't take away the stickiness. (1/8 - 1/4 cup should be fine).
This works very well! I made exactly as directed and served with Ana's Honey and Soy Glazed Salmon. Thanks, Mercy!
This is a lifesaver - I don't burn the rice any more!