The Best Sticky Brown Rice Recipe! (2024)

FAQs

What is the secret to sticky rice? ›

The Secrets to Perfect Sticky Rice

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. After soaking, add a little salt before cooking for taste, about 1/2 to 3/4 of a teaspoon.

Brown Sushi Rice (Short Grain)

High-starch sushi rice is extremely mild-flavored, soft and sticky. It is sometimes called Japanese rice and can be easily shaped for sushi.

How to Make Sticky Rice. Soak rice for 15 minutes prior to cooking it for an additional 10 minutes. This rice requires a ratio of 1:1, meaning 1 cup of rice to every cup of 1 cup of water. It's as easy as that!

Build flavors early on!

We love sauteeing some onions or leeks in butter with some thyme before adding rice to the pot, but you should use what you have around! Ginger and garlic both make for exceptional brown rice. If you're going the spice route we love turmeric, cumin, oregano, and smoked paprika with brown 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).

Brown Glutinous Rice is a whole grain rice that is both healthy and delicious, as well as being suitable for vegans and vegetarians. It has more starch in it, which is why when cooked, it is stickier than traditional brown rice. Because of this, glutinous rice can also be called sticky rice or sweet rice.

Yes, there is sticky brown rice.

White rice has been milled down to the endosperm/starch grain so it doesn't have the husk or the germ. Therefore when cooked, it's the starch that creates cloudiness and stickiness. The brown rice has retained ed these parts, so it's starch is still hidden.

Salt can help to enhance the flavor of the rice and may also slightly affect the texture. When salt is added to the cooking water or during the cooking process, it can help to firm up the starch in the rice, which can lead to slightly firmer and less sticky rice.

However, because sticky rice requires less water, boiling it immersed in water in a rice cooker as opposed to manually steaming results in an inferior product with a diluted sweetness.

Does too much water make rice sticky? ›

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.

Add extra seasoning: cooking brown rice with salt is essential for flavorful grains, but you can also infuse more flavor by adding olive oil and butter, swapping in garlic salt, or adding spices such as cayenne, ground ginger or cumin.

While this process follows the one on the back of many bags of rice, the key difference in our technique is the ratio of water to rice: We recommend 1¾ cups of water for every 1 cup of brown rice.

There are two reasons to rinse rice: First to remove starch from the grains, which in theory makes it fluffier. Second is to remove debris, since rice is an agricultural product that tends to sit on store shelves.

Unlike classic white or wholegrain rice, sticky rice has a much higher starch content containing unusually high amounts of amylopectin and a very low amount of amylose. The high amylopectin in this case is what gives it its ultra-sticky quality.

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.

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. Keep reading to learn the basics and beyond.