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Sticky Rice
Sticky Rice is one of those comforting side dishes that pairs perfectly with so many meals! It's also amazing with a bit of soy sauce or sesame oil drizzled on top for a light snack or quick side. Serve this sticky rice with your favorite saucy dishes to soak up all that flavor, with grilled or marinated meats and fish, or enjoy it on its own with a sprinkle of furikake or a drizzle of soy sauce. However you serve it, this sticky rice is a versatile and delicious side that your family will love!
Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 4
Calories: 347 kcal
Course:
Side Dish
Cuisine:
Japanese
Ingredients
- 2 cups sushi rice (see note 1)
- 2 ½ cups water (see note 2)
Instructions
Rinse the rice.
- Place the rice in a small hole colander or sieve and run cold water over it for at least 45 seconds. Use your hands to keep turning the rice over so that it all gets well-washed.2 cups sushi rice
Cup of Yum
Cook the rice
- Place the rice in a large saucepan, pour over the water, and then place it over medium-high heat without a lid.2 ½ cups water
- As soon as the pan comes to a boil, place a lid on the pan and reduce the heat so the rice is barely simmering (medium-low/low heat) for 18 minutes. (see note 3)
- Remove the pan from the heat, but do not lift the lid. Let it sit and steam for 15 minutes.
- After this time, use a large rubber spatula to turn the rice over gently. This releases the steam from the bottom of the pan and helps to fluff the rice.
Notes
- This is ordinary Japanese rice that, outside of Japan, is often labeled as "Sushi Rice" to make it easier for Western consumers. When cooked, it is fluffy and lightly sticky. It clumps nicely together, so it is easy to eat with chopsticks. But it shouldn't be wet or soggy. If you don't see rice labeled as sushi rice, then look for "Hakumai" rice, which is the term for Japanese white rice. You don't want to buy rice that is labeled "Mochigome" or "Sticky Rice" as it is more gelatinous and is used to make Japanese desserts.
- Don't use boiling water. You want cold water. By this, I mean water straight from the tap; there is no need to chill it.
- While the rice is cooking, don't remove the lid, and don't stir the rice. You want to trap the heat and steam in the pan.
Nutrition Information
Calories
347kcal
(17%)
Carbohydrates
77g
(26%)
Protein
6g
(12%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.2g
Sodium
14mg
(1%)
Potassium
72mg
(2%)
Fiber
3g
(12%)
Calcium
15mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 347
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 77g | 26% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 14mg | 1% |
| Potassium | 72mg | 2% |
| Fiber | 3g | 12% |
| Calcium | 15mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.