Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Sticky Rice
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- Level: Easy
- Total: 3 hr 45 min
- Prep: 3 hr
- Cook: 45 min
- Yield: 5 cups; about 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 351
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 1 mg
- Level: Easy
- Total: 3 hr 45 min
- Prep: 3 hr
- Cook: 45 min
- Yield: 5 cups; about 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 351
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 1 mg
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.
