Sticky rice is a specific type of short-grain rice that has a high amount of amylopectin. This starch is critical for the sticky, glutinous texture of the cooked rice. Sticky rice is most often used for sushi or in other Asian dishes where the clumping sticky rice can be eaten with chopsticks.
Things You'll Need
- 2 cups sticky (glutinous) rice
- Large bowl
- 2 cups water
- Pan lid
Soak the sticky rice in a large bowl covered with water for four hours.
Drain the soaked rice through a colander and rinse until the water flows clear out of the colander.
Bring 2 cups water and the rice to a boil in the saucepan over medium-high heat.
Lower the heat to medium and cook the rice for 20 minutes, uncovered.
Remove the pan from the heat. Cover the bottom of the pan lid with a kitchen towel and cover the pot with the towel-lined lid. The towel will absorb excess liquid, keeping the rice from getting too soggy.
Leave the pot off the heat and covered for 10 minutes.
Remove the lid and serve the rice.
- "Cookwise"; Shirley O. Corriher; 1998
- "The Cook's Book"; Rick Bayless, et al; 2005
- "Good Eats 2: The Middle Years"; Alton Brown; 2010
- Photo Credit Medioimages/Photodisc/Photodisc/Getty Images
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