Perfect Sticky Rice
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Perfect Sticky Rice Everytime

Here are a few tips to get that perfect sticky rice for your Korean meal.

Ingredients

  • 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.

Instructions

  • 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.

Notes

  • 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)