How do you make perfect sticky white rice, Chinese style?

Answer 1

Boil the guts out of it

Answer 2

INGREDIENTS

2 cups water
Salt to taste, about 1/2 teaspoon
1 teaspoon olive oil
1 cup long grain white rice
Place the water, salt and oil in a medium saucepan. Bring to a boil over high heat. Add the rice and stir once. Cover, reduce heat to medium-low, and simmer for 20 minutes. Turn off heat and keep covered. Let rest for 5 minutes. Remove cover and fluff with a fork. Serve immediately or keep warm as stated in the notes.

Notes: When cooking any rice, the lid should not be removed because it is actually the steam that cooks the rice. However, no matter how fullproof the method, factors, such as the age of the rice, can affect the amount of water or cooking time. Therefore, near the end of the 20 minutes, I often do lift the lid briefly to see if the rice needs more water or if more needs to evaporate. If there is excess moisture, I partially uncover the rice and continue to cook a few minutes longer. If I have to add a little more water, I don't stir it in. Never stir the rice during cooking, or even when it is completely done, because the grains will stick together. That's why the recipes specifically say to fluff with a fork. If I need to hold the finished rice for a while, I keep it partially covered and do not fluff until use. If I need to hold it longer, I do the same but over a very low heat.

Answer 3

There are quite a few varieties of sticky rice. Chinese/American version: Calrose rice, steamed with approx. 2-3 Tbl more water than the recommended amount on the package. Vietnamese or Thai version: Jasmine rice. Steam the same way without adding the additional water. Buy a small bag and experiment with different levels of water and varieties of rice. Have fun!

Answer 4

Sticky Coconut Rice ...........

3oz creamed coconut
4oz Basmati rice
8 & 3/4 fl oz hot water
Coriander leaves for garnish

Place creamed coconut rice and hot water into a medium saucepan. Bring to the boil and reduce the heat and simmer gently for 10/12 minutes or until the rice is tender ..... stir occasionally and add extra water if it becomes necessary.
Remove from the heat and transfer to a large bowl or serving plate and garnish with coriander.
If you prefer plain rice leave out coconut cream and add another 2oz water .............

Easy peasy and delicious .........xx

Answer 5

It is a type of short grained rice that you can buy. You need to ask for "Sticky Rice" (well named) The best way to cook it is to steam it.

xxR

Answer 6

- use Japanese or Korean rice
- wash the rice ("file" the grain) well

- rice and water into the pan and get lid on
- rice and water are in equal portion

- boil at high heat until boiling
- 8~10 minutes cook on low heat
- when the boiling sound fall off, high heat in 20 seconds
- shut off the heat
- mix the rice after 10 minutes left

** don't get lid off during heating

Answer 7

Mesuring the water level 11/2 inch of your finger above the rice and cook.

Answer 8

hi I can only suggest that you don't wash starch out of the rice before cooking, also use less water so that the rice sticks together

Answer 9

i follow the directions on the bag of rice and that's how it comes out. just don't use that boil in a bag stuff

Answer 10

1. you need to get Thailand rice not long grain or basmati rice.
2. you need to steam them or use rice cooker not just boil them.

Answer 11

Use ordinary pudding rice and not too much water