Learn how to make Sticky Rice in a microwave oven!
Is rice a staple in your house? It is in mine! It’s an easy side dish that we’ll eat with dishes like this Asparagus and Shrimp Stir Fry, chili or any other main dish that we want to add a starch to. 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!
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. Wrong! Sticky rice is prepared in a manner that releases the starch molecules so you get the soft and sticky rice texture.
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 sticky 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 with sticky rice!
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!How to make Sticky Rice
Ingredients
Instructions
Nutrition Information:
Yield:
4
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.
Bam's Kitchen
October 19, 2014 at 7:40 pmHello Sandra, we have “Sticky rice” or as we call this glutinous rice in Asia. We use this for making many desserts and also wrapped up in coconut leaves with savoury fillings or my favourite is mango sticky rice.
Sandra Shaffer
October 20, 2014 at 12:13 pmYes, I have since seen some sweet recipes using this type of rice, and just mentioned the mango sticky rice recipe in my comment to Renee. I’m excited to experiment more with it! Maybe you have a few recipes I can try?
Del's cooking twist
October 20, 2014 at 1:05 amI never made sticky rice and your recipe looks so simple that I really need to give it a try! Thank you so much for sharing your tips 🙂
Renee's Kitchen Adventures
October 20, 2014 at 7:11 amI am so trying out your method. I bought a big bag of short grain sweet rice a while ago at the Asian market and I’m not sure how to cook it! I’ll be trying this out.
Sandra Shaffer
October 20, 2014 at 12:10 pmGreat! You can make lots of desserts with sweet rice! I saw a mango/rice dish that looked amazing!
Sarah
October 20, 2014 at 8:23 amI can’t believe it’s that easy! I’ve always struggled with burning rice on the stovetop. Thanks for this tip!
Sandra Shaffer
October 20, 2014 at 12:09 pmA very long time ago my in-laws gave us a rice cooker. The absolute best present EVER! Who would think making rice could be so finicky to make?!! Problem solved 🙂
Sheena @ Hot Eats and Cool Reads
October 20, 2014 at 8:45 amThis is super easy! Who would’ve thought? Thanks for sharing!
Sandra Shaffer
October 20, 2014 at 12:08 pmRight?! Ridiculously EASY side dish!
Linda
October 20, 2014 at 8:51 amSo interesting and how simple! I just bought some short grain brown rice so I’ve got to try this out!
Sandra Shaffer
October 20, 2014 at 12:04 pmOh, I would love to hear how it turns out, Linda! You may have to adjust the cooking time since regular brown rice takes longer to cook.
Norma Chang
October 20, 2014 at 12:01 pmI am guessing when you refer to sticky rice you are referring to short grain rice cooked to clumped together and not glutinous rice which is also referred to as sticky rice.
Sandra Shaffer
October 20, 2014 at 12:07 pmHi Norma, Yes, short grain rice! I see it referenced as “sticky”, but I think the more technical reference is glutinous rice.
Shelby
October 20, 2014 at 5:26 pmI never thought about rinsing rice! I will be sure to do this and will try your way of making it!
Sandra Shaffer
October 20, 2014 at 10:19 pmI never really new why some people rinsed their rice, but in the video it’s mentioned that rinsing also removes some calories too. I’ll be rinsing forever more now that I know that tidbit 🙂
Michele @ Flavor Mosaic
October 20, 2014 at 6:19 pmGreat tutorial for sticky rice. I can make the rice. It is the chopsticks I struggle with.
Sandra Shaffer
October 20, 2014 at 10:17 pmYou and me both, Michele! But picking up sticky rice with chopsticks is not too hard, surprisingly!
Mary Ellen
October 20, 2014 at 8:24 pmI’ve never cooked rice in the microwave. Sounds so easy. Will try it next time, I love sticky rice but have never made it.
Sandra Shaffer
October 20, 2014 at 10:15 pmI’m glad I’m not the only one that never made sticky rice before! I don’t usually make rice in a microwave, but I may try to make my regular rice recipe this way too!
Erica (@Erica's Recipes)
October 21, 2014 at 3:03 amThis looks sooo delicious! What a neat trick – we are huge rice fans, and chopstick fans, and I never thought to do this. I will definitely be trying this recipe out!
Sandra Shaffer
October 23, 2014 at 9:31 pmThanks, Erica! Let me know how it turns out for you!
Rachael Yerkes
October 21, 2014 at 7:02 amThis is so great. I do use the “sushi rice” from time to time, but I had never seen this technique. Awesome. Thank you!
Sandra Shaffer
October 23, 2014 at 9:32 pmOh, good! Glad to pass on some rice info 😉
Marion@Life Tastes Good
October 21, 2014 at 8:46 amMy husband LOVES rice! This is so easy to make! I can’t believe you make it in the microwave – that is fantastic!! I will definitely be trying this to see how he likes it. Thanks so much!!
Sandra Shaffer
October 23, 2014 at 9:33 pmI know, so easy, Marion! SUPER ridiculously easy. The soaking the rice part is the hardest because you need to be patient.
Kristin @ Dizzy Busy and Hungry!
October 21, 2014 at 3:54 pmGreat technique! I have always wondered how to do this.
Sandra Shaffer
October 23, 2014 at 9:34 pmThanks, Kristin! I hope you give it a try to see for yourself how great sticky rice turns out!
agy
October 22, 2014 at 5:35 pmThis is how I like my rice at home! We prefer Thai rice. If you’re using glutinous rice it gets extra sticky 🙂
Sandra Shaffer
October 23, 2014 at 11:25 pmI will have to try the Thai rice!
mao
October 24, 2014 at 11:24 amActually…the way you are doing it is way to complicated. The asian way of making it is to steam it for 20-30 minutes (in a rice steamer on the stove)!
It’s a lot simpler and tastes better!
😉
Sandra Shaffer
October 24, 2014 at 11:28 amI knew there would be a way to make this on the stove! I’ll try it! Thanks!