Chinese Restaurant-Style Sticky Rice
photo by MBgizmoooo
- Ready In:
- 2 cups long grain white rice
- 3 cups water
- 1⁄2 teaspoon salt
- 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.
Questions & Replies
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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 is NOT a recipe for Chinese Sticky Rice. For starters, Chinese Sticky Rice requires using a Short Sweet Glutinous Grained Rice NOT a long grained rice. This recipe tells how to make good old white rice. Anyone attempting to achieve the consistency of Sticky Rice, using these ingredients and this method, will be disappointed. The chemistry is just not there. Recipe needs to be deleted or the title needs to be changed.
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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RECIPE SUBMITTED BY
One of the old time founding members of Recipezaar. I live in Port Orchard, Washington. I LOVE to cook and bake nearly everything! I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow. Oh, and I hate cilantro, too. :)