The Best Sticky Brown Rice Recipe! (2024)

FAQs

What is the secret to sticky rice? ›

The key to sticky rice is to not rinse the rice — this washes away the starch dust that allows the rice to clump. Soak the sticky rice for in enough water to cover the rice. This softens the grain and the extra water helps add that fluffy texture. Soaking for 4-24 hours is a good range.

It is usually served as a “base” for dishes, but brown sticky rice can also be used as a side dish. It has a nutty flavor and chewy texture that adds depth and texture to any meal. Its nutritional benefits (see below) make it an excellent choice if you're looking to include more healthy ingredients on your plate.

In Japan, she told me, people often prefer brown rice a good bit softer and stickier, while Americans tend to prefer a much firmer grain. If you, too, want a firmer grain with dinner, the trick then is to cook brown rice on the white rice setting.

The steam from the water will help to moisten the rice and make it sticky again. Reheat with oil: Heat some oil in a pan over medium heat, then add the leftover rice and stir-fry it for a few minutes. The oil will help to coat the grains of rice and make them stick together, resulting in sticky rice.

Glutinous rice is essential to Asian desserts from Japanese mochi to Thai mango sticky rice, and its unique starch content requires a different cooking process than that of other types of rice.

Put rice in a bowl and rinse several times in cold water until water is clear, not milky, then drain. Cover rice with cold water and let soak for at least 2 hours or up to 24 hours. Drain rice using a fine-meshed sieve or colander (line with cheesecloth if colander holes are too large).

Nutritional Content: Brown rice is more nutritious than white rice because it retains the bran and germ, which are rich in essential nutrients. It contains higher levels of fiber, vitamins (such as B vitamins), minerals (such as magnesium, pho.

Sticky rice is also known as glutinous rice and is widely popular among many Asian cuisines.

If you can't find sticky rice anywhere, try searching for "sweet rice," or "glutinous rice." They are the same thing. Try using another short-grain rice or risotto rice. Both will have a stickier texture once cooked (compared to medium and long-grained rice).

First, rinse the rice.

This step is essential for removing excess starches on the outside of the rice. If they're not washed away, they will cause the rice to clump and become gummy as it cooks. Our goal is to make perfectly fluffy brown rice, so don't skip this step!

How do you keep brown rice from getting chewy? ›

Lower heat to simmer and cook for 20 min 2-3min into the cooking I stir again, just to be sure nothing is stuck to the bottom. At the end of 20 min stir the pot of rice with a fork to fluff the rice and return the cover for a few min. It should be fluffy individual grains of rice.

If the heat is too high, the water evaporates before the rice has a chance to fully cook. If you don't add enough water, the rice ends up dry and crunchy. And if you don't cook the rice long enough, it gets soft on the outside but doesn't cook through.

Any cooking show fan knows that salting your pasta water is a cardinal rule of most celebrity chefs. The same goes for rice—not only does salt impart flavor, but it keeps the rice grains from sticking together in unsavory clumps.

While you can make rice sticky by overcooking it with too much water, that's not actually how to make sticky rice. It's not even how to make sticky rice for sushi, which is an entirely different type of rice.

If your rice has absorbed too much liquid, the grains may have split and the starches may have given the rice a soft, gluey consistency. One way to fix that? Add even more liquid. Pour in some milk, a dash of vanilla, and spoonful of sugar, and suddenly your mushy rice is a rich rice pudding.

Starch is what causes rice to become sticky and clump together. If you cannot bear to eat rice without washing it, then rinse it once or twice—but don't rinse so much that the water runs clear. You still want some of that starch left.

Rinse your rice, that'll remove excess starch. Place it all in the pan with your water, bring it to a boil then IMMEDIATELY drop the temp to a low temp/ simmer and cover it for about 20min. Do not stir, don't open the lid. Turn off the heat, let it sit a few minutes, then you can fluff it with a fork.