Sticky rice – how hard can it be to make rice? Well, its not hard. But getting consistent results may be tricky. I have tried many different ways – including using your finger or hand to gauge water levels. But, I have found this to produce varying results as each person’s finger or hand size is different.
Here is one simple method we have been using over the years.
Note, this cook method is specifically for short-grain, white rice. This type of rice (aka sticky rice, sushi rice) is the staple of Korean and Japanese rice. It is different to the long-grain rice used in Indian or Thai cuisine.
What is the difference?
Short-grain rice release a larger amounts of starch than long-grain rices. That extra starch gives short-grain race that sticky and chewy texture.
Perfect Sticky Rice Everytime
- Short-grain white rice (1 cup)
- Water 1 cup
- Note: 1 cup of rice will be enough for a 2-person serving. Use more if you need - just remember a 1:1 ratio rice to water.
- Use any cup and fill it up to the brim with rice.
- Pour rice into a small pot (or rice cooker bowl). Rinse and stir around the rice in cold water. Then pour out the residual water. Repeat 4-5 times or until the residual water becomes clear.
- Then re-fill the pot with cold water and let it sit for 30 minutes (This is a key step!)
- After 30 minutes, pour out the residual water - try your best not to lose any rice.
- Then use the same cup (from Step 1) and fill it to the same level. Pour it into the pot (or rice cooker bowl)
- If you have a rice cooker, place the bowl in the cooker and turn it on. You're finished.
- If you do not have a rice cooker, simply place a lid on the pot (important!). Then put it on the stove - on high heat and bring it up to a boil.
- When you hear the pot boiling, reduce the heat to a medium. Let it cook for 5 minutes (keep lid on).
- Then reduce heat to a low. Let it cook for 10 more minutes (keep lid on).
- Then turn off the heat. Let it rest for 5 more minutes (keep lid on).
- Total cooking time should be roughly 20-25 minutes.
- 1 cup of rice = 2 person serving
- The residual rice water from Step#2 can be saved in a plastic bottle as stock base for Korean stews. It is a good alternative to anchovy-dashima stock. You can use it to cook Kimchi Jjigae or Korean Beef and Radish Soup.
- If you are cooking sticky brown rice, let the rice sit in cool water for 4-5 hours (rather than 30 minutes). Then use a 1 to 1.25 ratio (1 cup of rice, use 1 & 1/4 cup of water)