Love sticky rice, but trying to cook at home more? Check out these ways to make it yourself.
Sticky rice, aka glutinous rice, is a sweet Asian rice that gets sticky when cooked. There are two facts you need to know in order to turn out delectable DIY sticky rice. You must buy the right type of rice and then you must cook it correctly.
Skip the Minute Rice
Getting the right type of rice is a must if you want to know how to make sticky rice. Look for bags labeled “long-grain sticky rice,” “sweet rice” or “glutinous rice.” If it isn’t available in the rice aisle of your neighborhood market, check the ethnic foods section. No luck? Head to a nearby Asian or international grocer or try online.
Steamed Sticky Rice
The old school way to make sticky rice is to steam it. First, though, you have to soak it. Put three cups of rice in a very large pot. Cover it with two or three inches of tepid water and soak it for at least six or up to 24 hours—the longer, the better.
Drain the soaked rice and pour it into a steamer basket. Boil two or three inches of water in a wok or large pot and set the steamer over it. Make sure the rice doesn’t dip down into the water. Cover and steam for 20 minutes. Stir the rice so that the top layer is at the bottom of the steamer and vice versa. Steam another five minutes and it’s good to go.
Rice Cooker Sticky Rice
If you have a rice cooker, you can make sticky rice without much soaking or even waiting. Measure two cups of rice and two and a half cups of water into the rice cooker. Allow the rice to stand and soak for 30 minutes to four hours; again, the longer you wait, the more awesome your rice will taste. Toss in 1/2 teaspoon of salt and turn on the gadget. If your rice maker has an automatic timer, let it go until it shuts off. Otherwise, cook the rice for 15 to 20 minutes. Allow it to stand for at least five minutes and enjoy.
Sticky Rice on the Stove
Don’t have a steamer or a rice cooker? No worries. You can still make yummy sticky rice at home. Measure two cups of rice and three and a half cups of water into a large pot. Let the rice soak for at least half an hour or as long as four hours. Add 1/2 teaspoon of salt and stir.
Place the pot over high heat and bring the water to a boil. Turn the heat to medium low and cover the pot, leaving the lid slightly off on one side to vent. Cook for 10 minutes.
Pull the rice away from the center with a fork to create a hole. Check to see if the rice has absorbed all of the water. If not, continue cooking for 5 to 10 minutes or until the liquid has been absorbed. Remove the pot from the heat and place the lid on securely. Allow the rice to stand for 10 minutes before serving.
Sticky rice gets even stickier over time, so you can make it a day or two before you need it and keep it in the fridge in an airtight container. Roll the cooked rice into balls and dip into your favorite sauce, try it in desserts or just pick up your chop sticks and dig in.
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