Sticky Rice
Recipe courtesy of Andy Liang for Food Network Kitchen

Sticky Rice

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  • Level: Easy
  • Total: 9 hr 15 min (includes soaking time)
  • Active: 15 min
  • Yield: 4 servings
Sticky (or glutinous or sweet) rice is a popular grain in much of Asia, used in both sweet and savory preparations, including Japanese mochi, Korean rice cakes and Chinese eight treasure rice. It differs from regular rice in that it has more starch. As such, the grains tend to stick together, resulting in a slightly chewy texture. This is a basic recipe for plain steamed sticky rice. You can serve it as a side dish as you would conventional steamed rice, stir fry it with Chinese sausage and mushrooms or pair it with sweetened coconut cream and sliced mango.



Special equipment:
a steamer basket, cheesecloth
  1. Soak the rice in a medium bowl with enough cold water to cover by 2 inches for at least 8 hours or overnight.
  2. Fill a large pot or wok that fits an 8-to-10-inch steamer basket with water (the water shouldn’t touch the bottom of the steamer) and bring to a boil over medium-high heat. 
  3. Line the basket with two layers of damp cheesecloth or a damp lint-free linen towel. Drain the rice, spread it in an even layer in the basket and poke a few holes halfway through the layer. Cover the basket, insert it in the pot and steam for 25 minutes (see Cook’s Note). 
  4. Uncover the basket, securely hold an upside-down plate against the top of the rice and carefully flip the plate and basket. Set the plate on a work surface, lift off the basket and peel off the cheesecloth from the rice. Line the basket with the cheesecloth, then slide the rice onto the cheesecloth.  
  5. Cover the basket, insert it in the pot again and steam until the rice is tender, about 20 minutes. Serve right away or keep warm over low heat for no longer than about 2 hours or the rice will harden and become inedible. 

Cook’s Note

Check the water level in the pot occasionally, adding more water if needed.