Cooking sticky rice

Photo: Emily Barney – CC BY-NC 2.0 | cropped to square

BEFORE COOKING:

Rinse sticky rice it 3–4 times with cold water until the drained water is clear. Soak older rice for 30 minutes – this will make it less brittle. After rinsing and, if soaked, dry the rice.

COOKING:

Add the rice to cold, unsalted water (1 cup of rice to 1.5 cups of water) and bring to a boil uncovered. You can also cook it in broth. Simmer on low heat for 13–15 minutes. Time is counted from when the water starts boiling. Cook covered with a slightly ajar lid until “craters” appear, then stew with a tight lid. The cooked rice is soft and delicate.

AFTER COOKING:

Let it stand for 10 minutes, then gently stir.

SERVING SUGGESTION:

Sticky rice is popular in Chinese and Asian dishes. It is served both sweet and savory. Ideal for desserts, it also makes a great side for meats, fish, vegetables, and salads.

Enjoy your meal!