Learn how to make Sticky Rice in a microwave oven! This easy glutinous rice recipe will be your go-to side dish to accompany all your Asian dishes.
Glutinous Rice Recipe
Is rice a staple in your house? It is in mine!
Long, short, medium grains, brown, jasmine, basmati, so many variations!
But have you noticed that when you go to an Asian restaurant the rice isn’t light and fluffy, it’s sticky from the gluten!
When I first started cooking I thought that making rice in large quantities must yield rice that clumps together, a result of not getting the water and rice ratio correct.
Sticky rice is prepared in a manner that releases the starch molecules so you get the soft and sticky rice texture.
Steps To Make Sticky Rice
The technique is easy, but you do need to make sure you have time to let the rice soak in water (at least for an hour), and be sure to use short-grain rice.
I bought sticky rice at an Asian store, but I’ve noticed that my regular grocery store sells rice packaged with the tittle “sushi rice” and that is the same short-grain rice I bought.
I really don’t know the science behind getting rice to the sticky point (heehee!), but I made perfect rice the first time I cooked it.
In the microwave it only took a mere 6 minutes, and I’m sure this can also be mastered on a stovetop.
Either way, follow a couple of key steps; clean the rice with warm water several times, and cook the rice in boiling water.
Not only can you put your prepared rice in a mold that will hold the shape beautifully when plated, but you can also master your chopstick skills!
Grab a little rice, and a nice bite size chunk will stick together.
No eating one rice kernel at a time!
- 1 cup short grain rice
- 1 cup boiling water
Put one cup of rice in a bowl and add warm water covering the rice by 1/2". Swish with fingers releasing the white milk gluten, and then drain water. Repeat the rinsing process until water is clear (may take 3-4 times). Add warm water to bowl one final time and let sit for at least an hour. Drain water and add 1 cup of boiling water to the rice. Cover bowl with a tight fitted lid and microwave on high for 3 minutes. Remove from microwave and stir rice with a fork ensuring all pieces are evenly moist. Place lid back on the microwaveable bowl and cook on high for an additional 3 minutes. Season with seaweed, soy sauce. Enjoy!
Serving Size:1/2 cup
Amount Per Serving: Calories: 51 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 3mg Carbohydrates: 11g Fiber: 0g Sugar: 0g Protein: 1g
I learned the technique to this reccipe by following this How to make Sticky Rice video.
PIN TO YOUR SIDE DISH AND ASIAN RECIPE BOARDS