Is sticky rice a certain type of rice?!
Is sticky rice a certain type of rice?
I know the initial question sounds silly, but I'm wondering if "sticky" rice or glutinous rice is a certain type of rice like white long grain or medium grain white rice with something else added to it or a different type of rice completely. We (our cooking group) would like to make sushi and we were wanting to buy the right type of rice for the job.
Answers:
ohn. please look at this episode of a show on the food network. Alton Brown is scientific and creative!!
Sushi Rice Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Wake Up Little Sushi
2 cups sushi or short grain rice
2 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt
Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.
Other Recipes from this Episode
California Roll
Source(s):
http://www.foodnetwork.com/food/recipes/...
http://www.foodnetwork.com/food/show_ea/...
http://www.foodnetwork.com/food/show_ea/...
http://www.foodnetwork.com/food/show_ea/...
http://www.foodnetwork.com/food/show_ea/...
You can usually find rice that is specific for sushi. Just look at the bag closely for "sushi" rice - and instant never works. Also, shorter grain is better than long grain
I think its the rice cooked with more than usuall water and its simmered for 20 mintes tightly covered. When cooked its very soft and grains stick together.
Yes, 'sticky rice' is a SHORT GRAIN rice that you should be able to buy uncooked in the 'Asian Foods' section of any large grocery store/supermarket. It really is 'more sticky' (glutinous) and you MUST HAVE STICKY RICE if you want to make the 'best' sushi ... and when you do make it, please try some 'raw fresh salmon' with avocado and cucumber and some seaweed on the outside ... YUM!
if you want to make sushi you want to use short grain rice. short grain rice has more starch which makes it sticky..
if you want to make perfect rice do this.. measure the amout of rice your gonna cook in a cup. the add water just a little be more. exp. if your cooking exactly 1 cup of rice.. use 11/8 of water. You'll get perfect rice.
http://www.diabetic-recipes.com/recipes/...
its japanese rice
The "sticky" in the rice refers to the starch that keeps it clumped together. If you were to wash the rice, or fill a pan and dump the water out, the starch would wash away, making the rice less sticky. Sometimes it is more desirable to rinse out the starch for looser rice. Adding a small amount of cooking oil will also loosen rice.