This sticky rice recipe is easy and versatile. Use it for wrapping around fish and vegetables to make sushi or get creative and mound it on each person’s plate using a bowl like they do when you eat out. You can make sticky rice on the stove top in a pan, without a rice steamer, easily and fairly quickly. The most important aspect is to know ahead of time so you can soak the rice ahead of time. The actual preparation time is minimal if you are going to start cooking brown rice in rice cooker.
Sticky rice is short-grained rice, also known as sweet rice. Use it as a side dish in dishes like beef and broccoli, stir fry, or cashew chicken. It is called sticky rice because when cooked, it stays sticky and clumps easily making it easy to eat with chopsticks. The consistency is also perfect for making sushi rolls.
Things you’ll need to make 2 cups of sticky rice:
1 cup sweet, sticky rice; try Hikari or Nishiki water for rinsing 1-1/4 cups water fine-mesh strainer or colander pan with lid timer Step 1: First, clean the rice. Pour the sticky rice in enough cold water to cover the rice. Stir the rice around then strain it in a fine-mesh strainer. Continue soaking, stirring, and straining the rice until the water is clear.
Step 2: Add 1-1/4 cup water to the pan. Pour in the rice. Let the cleaned rice soak for at least 1 hour.
Step 3: Boil the rice. Turn the burner on high and let the water come to a boil then immediately turn down the heat to low.
Step 4: Continue cooking the rice. Let the rice cook on the lowest setting for 15 to 20 minutes. Set a timer. When the time is up, lift the pan to feel if the water has cooked away. If so, turn off the heat. Be sure the leave the pan lid on.
Step 5: Leave the sticky rice alone. Let it rest on the burner. Turn off the burner. By leaving the rice on the burner the residual heat from the pan and the stove will let the rice steam longer. Leave it alone for 10 or 15 more minutes.
Step 6: Remove the lid and serve the sticky rice or use it in your recipe.