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ibstubro's avatar

What's your recipe for success for making sticky rice, and does your method work for any type of rice?

Asked by ibstubro (18765points) February 12th, 2016

I like, and recently bought a bag of, Basmati rice.
I found it annoying that a number of brands included rinsing the cooked rice under boiling water in the cooking directions.

If you have a rice preference (Jasmine, Basmati, etc.) that’s fair game for discussion, too.

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9 Answers

RedDeerGuy1's avatar

Plain white rice In a rice cooker with chicken broth.

Adagio's avatar

I definitely wouldn’t be using basmati rice to make sticky rice, basmati is anything but sticky. Try rice that is especially for sticky rice. My apologies for such a seemingly simplistic answer @ibstubro

JLeslie's avatar

The easiest is to buy InnovAsian sticky rice. 3 minutes in the microwave and done. It’s good, I use it as a side and for sushi.

Otherwise, I buy Japanese rice and follow the directions I have for sticky rice from a Japanese sushi kit I bought a long time ago. The rice always comes out perfect, but it’s a pain the neck. It takes a long time with a few steps. I haven’t made it in a ling time since I discovered the frozen.

jca's avatar

I prefer Basmati rice but never rinse it in boiling water when I make it. I make it the way I make any other rice – 2 parts water to 1 part rice, bring to a boil. Lower the heat. When the water is level with the rice, cover it until it until water is cooked out and rice looks done. Don’t burn, haha.

kritiper's avatar

The Japanese use a special type of rice. Consult your local oriental market.

JLeslie's avatar

Jasmine and Basmati are not used for sticky rice.

Buttonstc's avatar

Sticky rice is also called glutinous rice and the primary difference between it and Basmati is that sticky rice is a short grain rice (similar to arborio which is used for risotto and releases more starch.) Frequently used for desserts as well.

A long grain rice like Basmati just doesn’t release starch the same way so you don’t get the same result (like the creaminess in the risotto or the smooth texture in a dessert dish or the ability to hold together and be formed as for sushi.) I wouldn’t even think of trying to make sushi with Basmati.

For cooking Basmati I usually do rinse it because I get mine from the India/Pakistan region so it’s not processed the way US rice typically is which involves rinsing it.

To cook I just use a non-stick pot and use two parts liquid to one part rice. Bring to a boil then reduce to very low simmer, tightly covered and cook for 25–35 minutes.

(The chief reason to rinse rice is to reduce foaming and boil overs particularly in rice cookers, especially if they’re filled to capacity.)

Buttonstc's avatar

One more little tidbit about rinsing. There has been increasing concern about arsenic levels in white rice. While the FDA has not issued a ban on it, it is a fact that you can reduce the arsenic levels in rice by 30% just by rinsing it.

That’s good enough for me to spend an extra minute or two with the kitchen faucet.

JLeslie's avatar

I googled a little and this is one of the brands I’ve used. The kit I had was from the same brand, and it included the recipe. Probably the recipe is on the box too, I’m not sure, just an assumption, or maybe in the website somewhere.

Still, I tecommend you simply use the frozen Innivasion if you only make it once in a while. It’s more expensive, but so easy.

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