How to Make Sticky Rice (Foolproof Method!)
User Reviews
4.7
How to Make Sticky Rice (Foolproof Method!)
Description
This sticky rice recipe relies on soaking glutinous rice flour or rice to let the grains swell and soften. After soaking for 6 to 24 hours, the rice is drained and arranged on a steaming plate or basket lined with natural materials or parchment paper. It is then steamed, covered, for 30 to 45 minutes until fully cooked.
The texture is chewy and sticky, typical of glutinous rice preparations, with a dense, tender bite resulting from soaking and steaming rather than boiling. The steaming method helps maintain the rice's characteristic stickiness and prevents it from becoming soggy.
Sticky rice made this way is used in a variety of dishes and can be kept covered in the steamer until served, preventing drying out. It pairs well with savory or sweet accompaniments depending on use.
The recipe notes also provide instructions for a rice cooker method involving soaking, draining, and cooking with precise water levels to achieve similar results. Steaming is preferred for consistent texture, but rice cookers can work with careful monitoring of water and cooking time.
Ingredients
- 2 cups glutinous rice flour aka sweet rice flour/糯米粉
- water
Instructions
- Add the sticky rice to a mixing bowl or other deep container. Fill it with water so that the water level is at least 3 inches above the rice, as the rice will expand when soaking.
- Soak for 6 to 24 hours. Soak it longer if you want your sticky rice to have a softer texture.
- Drain the water (no need to shake off the excess water), and evenly arrange the soaked sticky rice on a heat-proof, rimmed plate or bamboo steamer lined with natural steamer liners or parchment paper.
- Cover and steam for 30-45 minutes. When making larger batch of rice, steam in two batches or steam longer. You can check the rice and increase the steaming time if need be.
- Keep the sticky rice in the steamer or covered to prevent drying out until you serve it or use it in a recipe.
Notes
- Prepare the rice by soaking at least 6 hours, preferably overnight for best texture.
- The rice cooker method requires precise water levels and may need extra cooking if underdone.
- Steaming is the more reliable method to achieve the desired sticky texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 76g | 25% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 6mg | 0% |
| Potassium | 71mg | 2% |
| Fiber | 3g | 12% |
| Calcium | 10mg | 1% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
