Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
3 hr 45 min
Prep:
3 hr
Cook:
45 min
Yield:
5 cups; about 4 servings
Level:
Easy

Ingredients

Directions

Soak the rice in cold water to cover by 2 inches for 3 hours up to overnight.

Drain the rice and transfer to a bamboo steaming basket, or a colander or steaming basket which can be suspended over boiling water. Set aside.

Fill a wok or saucepan with water. Place a rack or tray at least 1 inch above the water, cover the wok, and bring the water to a boil over high heat. Uncover the wok and place the rice filled steaming basket on the rack over the steam. Cover and reduce the heat to maintain a steady steam, and cook until the rice is sticky enough to be squeezed into small lumps, about 30 to 45 minutes.

Add boiling water to the pan as needed to maintain the original level.

When the rice is done, turn it out onto a large baking sheet. Wet a wooden spoon and quickly and gently spread the rice out into a shallow layer to help release some of the steam. When the rice is cool enough to touch, gather it into a large lump and place it into a basket or on a serving plate. Serve hot, warm or room temperature.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Warm Sticky Figgy Pudding

Recipe courtesy of Jade Thompson

Broccoli Wild Rice Casserole

Recipe courtesy of Ree Drummond

Baked Brown Rice

Recipe courtesy of Alton Brown

Wild Rice Pilaf

Recipe courtesy of Sandra Lee

Sweet and Spicy Sticky Wings

Recipe courtesy of The Neelys

Cranberry and Orange Wild Rice

Recipe courtesy of Sandra Lee

Rice Noodle Salad with Shrimp

Recipe courtesy of Food Network Kitchen

Basic Sticky Rice

Recipe courtesy of Jeffrey Alford|Naomi Duguid

Shiitake Sticky Rice

Recipe courtesy of Ming Tsai

Browse Reviews By Keyword