How to make good sticky rice?

[Anonymous]

In tips, recipes or links appreciated!

[Anonymous]

Get short grain Japanese rice.

Put about 2 cups in a pot.

Rinse the rice seven times (fill pot with water, swish the rice around with your hand, let settle, then pour out extra water--put your hand under the water flow so you don't drop any rice grains into the sink. Bad bad things happen if you do)

Fill the pot with double the amount of rice in the pot. I usually use my fingers to measure (one knuckle=rice, two knuckles=water depth)

Bring to boil over medium low heat. Simmer slowly until water is absorbed.

Turn heat to low and cover, cooking for about 15 minutes.

Turn off stove, remove from heat and let steam covered for about another 10 minutes.

Perfection.

[Anonymous]

Get short grain Japanese rice.

Put about 2 cups in a pot.

Rinse the rice seven times (fill pot with water, swish the rice around with your hand, let settle, then pour out extra water--put your hand under the water flow so you don't drop any rice grains into the sink. Bad bad things happen if you do) Repeat 7x,

Fill the pot with water double the amount of rice in the pot. I usually use my fingers to measure (one knuckle=rice, two knuckles=water depth)

Bring to boil over medium low heat. Simmer slowly until water is absorbed.

Turn heat to low and cover, cooking for about 15 minutes.

Turn off stove, remove from heat and let steam covered for about another 10 minutes.

Perfection.

[Anonymous]

Very helpful! Thank you!

[Anonymous]

Anonymous wrote:Get short grain Japanese rice.

Put about 2 cups in a pot.

Rinse the rice seven times (fill pot with water, swish the rice around with your hand, let settle, then pour out extra water--put your hand under the water flow so you don't drop any rice grains into the sink. Bad bad things happen if you do) Repeat 7x,

Fill the pot with water double the amount of rice in the pot. I usually use my fingers to measure (one knuckle=rice, two knuckles=water depth)

Bring to boil over medium low heat. Simmer slowly until water is absorbed.

Turn heat to low and cover, cooking for about 15 minutes.

Turn off stove, remove from heat and let steam covered for about another 10 minutes.

Perfection.

That makes great Japanese rice, which is stickier than long-grain rices, but it is not sticky rice.

[Anonymous]

You need coconut

[Anonymous]

Isn't there coconut milk in sticky rice?

[Anonymous]

Anonymous wrote:Isn't there coconut milk in sticky rice?

No.

Sticky rice is Japanese style rice.

Short grain, clumps together.

[Anonymous]

Thai sticky rice?

[Anonymous]

Easiest would be to get a rice cooker. You can find small ones for $20. Follow previous instructions minus the stove top directions. Short grain rice is the key.

[Anonymous]

Get a rice cooker. It's truly idiot proof.

Put in the right measured amounts of rice and water. (It comes with a pre-marked measuring cup.) Put on the lid. Plug it in and press the go button. In 15-20 minutes, perfect rice.

If you want to get advanced about it you can worry about what kind of rice, whether you rinse it, etc., but even if all you do is put in rice and water and press "go," it's still going to be good.

[Anonymous]

Anonymous wrote:Get a rice cooker. It's truly idiot proof.

Put in the right measured amounts of rice and water. (It comes with a pre-marked measuring cup.) Put on the lid. Plug it in and press the go button. In 15-20 minutes, perfect rice.

If you want to get advanced about it you can worry about what kind of rice, whether you rinse it, etc., but even if all you do is put in rice and water and press "go," it's still going to be good.

Rinsing it is not a negotiable.

You should always rinse rice, rice cooker or not, sticky rice or plain old rice.

Rice is very, very dirty and you must rinse before cooking...in the same way that you would not eat an apple or some mushrooms from the grocery store without first washing it.

[Anonymous]

Yeah I tend to think of Thai sticky rice, not Japanese sticky rice, when people say "sticky rice." Which did you mean, OP?

[Anonymous]

Use glutinous rice

[Anonymous]

I am interested in both but primarily Thai sticky rice.

How would I make it sweet (ie with mango)?