How do you make sticky rice?!
Answers: ok, so japanese sticky rice is awesome. But how do you make it, especially since i don't have a rice cooker... anybody know?
To make sticky rice that won't fall off chopsticks, you need a high-starch rice. There are several out there but sushi rice fits the bill very well. Nishiki rice is what is common around here (Ohio, US), and it cooks up very quickly.
2c water in pot
1.5c Nishiki rice in water in pot
Cover, bring to a boil, reduce heat to low and simmer for 20 minutes. Turn off heat and let it sit (do NOT lift the lid!!) for another 10 minutes. Remove lid, fluff with fork, pour on your favorite sushi vinegar and roll it up in nori and you're all set to go!
:o)
you need special sushi rice for that, you can't get regular white rice 'sticky' no matter how you cook it.
I don't know from Japanese sticky rice, but I do like my rice sticky. I buy short grain or pearl rice (the cheap kind) and start it in cold water.
Not sure what japanese sticky rice is but I know if i put to much water into the rice cooker it makes it stick! lol. Take care, God Bless.
I buy generic white rice. Put the rice, cold water and a little butter in a pan and heat until it boils. Cover and turn it down so it is a very smail boil (simmer?). I cook it for 14 minutes (per pkg instructions), then remove from heat and leave it covered for 5 minutes. It turns out sticky.
Rince the rice in a fine mesh colander a few times before you cook. Buy short grain rice.
Sadly you need a rice cooker,and with a rice cooker you can get any rice sticky with the right amount of water and rice.
Hi!
Ha, ha! I'm always asked how *not* to make rice sticky! There are two ways to make delicious sticky rice without anything more special than a frying pan and a pot. Regular white rice, pre-soak 15 minutes in warm water and butter on a very low simmer *before* the water is brought to a boil in a simple covered pot. Follow directions for water, rice, and cooking time amounts, but add 1/2 cup more water than directions say. Bring to a boil, then back down to a simmer, take off stove, let cool to room temperature and stir frequently to cool it evenly. Once it's completely set at room temp, add 1/2 the number of cups of water that you started out with, now boil... the rice will become sticky, and will turn to mush quickly, so stay with it, and take off heat as soon as desired consistency is achieved. Another favorite is to very gently simmer the white rice in a frying pan of peanut oil until it just begins to golden. Drain off oil, slowly add water, and slowly bring to a boil. Water and boiling time amounts should match the directions on the rice bag or box. The rice will have a very soft yet crispy consistency that molds well and tastes slightly sweet. This one is best with confections or sauced dishes.