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!
I learned the technique to this reccipe by following this How to make Sticky Rice video.