How do you make sticky rice like in korean/japanese restuarants?

Question

I put the rice in the cooker but it never comes out like it does in the restaurant. Is there a secret to making it taste good?

Answer 1

There's many different kinds of rice. Perhaps that's the root to your rice troubles... Rice that you buy from your regular old grocery store is a different kind of rice, it has less gluten in it than Korean rice.

If you live in a big city, perhaps there's a Korean grocery store you can go to and buy rice. If not, here are two websites:

www.kgrocer.com
www.iKoreaPlaza.com

There's also cooked rice, just pop it in the microwave and it should be nice and sticky, here's the website for it:

http://www.kgrocer.com/index.asp?PageAction=VIEWCATS&Category=218

Hope that helps!

Answer 2

You have to use Japanese/Korean rice and not long grain rice. You can usually find it at the supermarket labeled as medium-grain, short-grain, or calrose. Use slightly less water when cooking than you would for long grain rice. The texture of the rice will come out if you make a larger quantity - say 4 cups of rice vs just making 1 cup.

Answer 3

You have to use the right kind of rice. Wife's J so she knows and we buy Kohaku Rose rice in those gigantic 5-kg bags and you put it in rice cooker...done it sticks together. It just does. No special setting or anything. It's you have to buy Japanese white rice.

But it has virtually no taste. Japanese eat it with usually something on top as in a donburi.

My guess the ":taste" you're thinking of is J-chahan (which is Japanese version of Chinese fried rice). Anyway, go to a REAL J-restaurant runs by J's not Chinese or Koreans and ask.

Answer 4

did you buy japanese rice?
and you also need to put the right amount of rice... after the rice is done, did you let the rice sit for at least 10 min. in the rice cooker?

Answer 5

You need to use Asian medium grain rice. (American will do, but it HAS to be medium grain Asian-type rice!)

Follow the packet's instructions for quantities of rice and water.

Once you've put them in the cooker / pan leave them to stand for at least 30 minutes - overnight is fine.

While they're cooking, do NOT attempt to stir them!

After cooking, leave them for 10 minutes - then stir and serve!

That's what we do, and we never have non-sticky rice!!
: )

Answer 6

everyone told you how to make the rice, but the secret to making it tast good is a mixture of
rice wine vinegar
salt
sugar
keep tasting it until you get it to you desired taste. ad the mixture to WARM rice and let the rice cool to room temp

enjoy!!!!

Answer 7

It is not the way you are cooking it, it is the species of rice you are cooking. Try cooking short grain rice instead, that is what they use.

Answer 8

buying the right kind of rice - personally prefer koshi hikari

Answer 9

http://www.recipelink.com/mf/3/6517

Answer 10

use "sweet rice" and just steam it.
its that easy