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.

Yes, there is sticky brown rice.

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.

My preferred way to cook it is using a rice steamer. As others have said, Sticky Rice is made with glutinous rice. The ideal way to prepare it is to rinse it well, and then soak it in water overnight, although if you are pushed for time, soaking it for a couple of hours acceptable.

For the best texture, all types of sticky rice should be rinsed, then soaked before cooking: Rinsing helps remove dirt and dust from processing and shipping, while soaking brings some starches to the surface that give sticky rice it's desired texture.

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.

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.

Brown rice has 4 times more magnesium than white rice. This mineral is crucial for heart, bone, muscle and brain health. Unfortunately, over 50% of Americans are magnesium deficient. Brown rice is also a good source of thiamine, zinc and iron.

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.

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!

Why brown rice should be soaked before cooking? ›

Soaking is optional, but we recommend it! Soaking grains helps to remove some of the naturally-occurring phytic acid in the grain, which helps improve digestibility and speed cook time. To soak: Add rice to a large mixing bowl or pot and cover with twice the amount of lukewarm water (1 cup rice + 2-3 cups water).

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).

Mepssal, or uncooked short grain rice, is the kind of rice Koreans use for all their meals. It's also called “sushi rice” in Western grocery stores. It's stickier than long grain rice, and can be found in all Asian grocery stores.

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

Long-grain rice doesn't work as it isn't starchy enough. You need the proper kind of rice with short plump grains so it will leak starch and that will make it sticky. Then you have to cook it the right way with not too much water, so you don't pour the starch away with the excess water.

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.

Soaking the rice before steaming ensures that it cooks evenly. Rinsing the rice of excess starch keeps it from over-clumping into a solid mass. Steaming the rice in a cheesecloth parcel allows you to adapt the recipe to whatever steamer setup you have in your kitchen.

I use a 1:2 ratio of rice to water. I rinse my rice at least 4 times before adding it to a pot with the water, a dash of salt, and some fat. I bring it to a boil and let cook, covered, for 20 mins. At the beginning I swirl the pot but then I let it rest once the rice starts getting thicker.