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Sticky rice is a food with a unique texture and flavor. It is also used in the cuisines of Japan and Thailand. However, sticky rice can be hard to find in some places. That said, there are ways to make regular rice sticky. This article will guide you on how to cook regular rice to achieve a sticky consistency. Additionally, it will provide two recipes that typically use sticky rice but substitute regular rice instead.
Ingredients
Ingredients to cook sticky regular rice
- 1 cup (200gr) to 1.5 cups (300gr) of rice
- 2 cups (450ml) of water
- A few tablespoons of extra water
Ingredients for cooking sticky rice for sushi
- 1 cup (200gr) to 1.5 cups (300gr) of rice
- 2 cups (450ml) of water
- 4 tablespoons of rice vinegar
- 2 tablespoons of sugar
- 1 teaspoon of salt
Ingredients for cooking sticky rice with coconut milk
Serves 4
- 1 cup (200gr) to 1.5 cups (300gr) of rice
- 2 cups (450ml) of water
- 1.5 cups (340ml) of coconut milk
- 1 cup (225gr) of white sugar
- ½ teaspoon of salt
Sauce
- ½ cup (115ml) of coconut milk
- 1 tablespoon of white sugar
- ¼ teaspoon of salt
- 1 tablespoon of cornstarch
- 3 mangoes, peeled and sliced
- 1 tablespoon of toasted sesame seeds (optional)
Steps
Note the outcome of these recipes. There is no complete substitute for sticky rice; it is a type of rice (such as brown rice) and not a dish (like fried rice). The result from these recipes will have a different flavor and texture because you are using regular rice. Also, keep in mind that even when cooking regular rice to be softer or stickier, it will not achieve the level of stickiness required for making nigiri-style sushi.
Try other alternative ingredients. Are you cooking sticky rice with regular rice because you can't find sticky rice at the store? If you're abroad and can't find sticky rice, look for rice labeled "sweet rice" or "glutinous rice" on the packaging. These products are essentially the same.
- Try using short-grain rice or risotto rice. Both types of rice will become sticky when cooked (compared to medium or long-grain rice). Short-grain rice tends to be stickier than other types when cooked due to its higher starch content.
How to cook regular rice to make it sticky
Do not rinse the rice before cooking. Most people rinse rice for cleaning purposes and to remove the fine starch coating. Starch is what makes the rice sticky and helps it stick together. If you can’t stand cooking without rinsing, rinse it just once or twice, but don’t rinse too thoroughly until the water runs clear. You need to keep the starch.
Consider soaking the rice in water before cooking. Some people find that soaking the rice in water makes it stickier when cooked. Try soaking the rice for 30 minutes to 4 hours. Drain the water after soaking.
Pour 2 cups (450ml) of water into a large pot and add a few extra tablespoons of water. Adding a bit more water than needed will make the rice stickier and more cohesive.
- Try adding a little salt. This will enhance the flavor and prevent the dish from being bland.
Add 1.5 cups (300gr) of short-grain rice or 1 cup (200gr) of medium or long-grain rice. It’s best to use short-grain rice if you can. Short-grain rice usually has more starch than medium or long-grain varieties, making it stickier.
- Both jasmine rice and basmati rice are medium-grain types.
Bring the water to a boil over high heat. Do not cover the pot.
Reduce the heat once the water boils and simmer the rice over low heat for about 10 minutes. At this stage, you can cover the pot.
Turn off the heat when the rice has absorbed all the water. You will notice small holes in the rice.
Let the covered pot sit on the stove for an additional 10 minutes. The rice will become stickier if you leave it in the pot longer. If you cook the rice a day or two ahead of time, it will be even stickier. However, if cooking in advance, be sure to wrap it tightly and store it in the fridge to prevent it from drying out or spoiling.
Serve the sticky rice. Transfer the rice to a serving plate. If desired, you can fluff it with a fork to prevent it from being too sticky.
Cooking Sticky Rice for Sushi
Understand the outcome. You can make regular rice taste similar to sushi rice by seasoning it properly. However, it will be difficult to achieve the same sticky texture as sushi rice. This rice can be used in methods to make sashimi rice, bento rice, and sushi rolls, but it will be challenging to make nigiri rice.
Bring 2 cups (450ml) of water to a boil in a large pot.
Add 1/2 cup (300gr) of short-grain rice or 1 cup (200gr) of medium-grain rice. It's best to use short-grain rice if possible. Short-grain rice typically has more starch than medium or long-grain rice, making it stickier.
- Both jasmine rice and basmati rice are medium-grain types.
Cover the pot and simmer for about 15 minutes. The water will stop boiling for a few seconds when you add the rice. Wait for the water and rice to start boiling again, then reduce the heat and cover the pot. Continue simmering until the rice has absorbed all the water.
Pour 4 tablespoons of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt into a small pot. Stir the ingredients together with a spoon. This mixture will be used as a seasoning for the sushi rice and also helps make the rice stickier.
Heat the seasoning mixture for the sushi rice over medium heat. Stir the mixture with a fork or a small whisk until the sugar dissolves.
Remove the pot with the seasoning mixture from the heat. Set it aside to cool down.
Transfer the rice into a glass bowl. Avoid using any metal utensils in the next steps; otherwise, the vinegar may cause a metallic smell.
Pour the seasoning mixture over the rice. Do this while the rice is still hot. You don’t need to use all of the seasoning if you prefer a milder flavor in your rice.
Stir the rice and seasoning together using a rice paddle. You can use a dough spatula, but make sure it's not made of metal.
- It’s recommended to stir the rice in front of a fan or have someone fan the rice with a paper fan from above the bowl. This helps the rice cool down faster.
Serve the rice while it’s still warm. The sticky rice used by the Japanese tastes best when it’s warm, rather than hot.
Making Mango Sticky Rice
Pour 2 cups (450ml) of water into a large pot and bring it to a boil.
Add 1.5 cups (300g) of short-grain rice or 1 cup (200g) of medium-grain rice. For the best result, it’s recommended to use short-grain rice. Short-grain rice has more starch than medium or long-grain rice, which helps create a better outcome.
- Popular medium-grain rice varieties include jasmine rice and basmati rice.
Cover the pot and simmer for about 15 to 20 minutes. Reduce the heat to medium-low. Be sure to keep an eye on the pot to prevent the water from boiling over.
In another pot, add 1.5 cups (340ml) of coconut milk, 1 cup (225g) of white sugar, and 1/2 teaspoon of salt. Stir the ingredients together using a spoon. This mixture will be used to create the sticky rice dish.
- To save time, it's recommended to prepare this while the rice is cooking.
Bring the coconut milk mixture to a boil over medium heat. Stir occasionally to prevent the mixture from burning or sticking to the pot.
Mix the coconut milk mixture into the rice once the rice is fully cooked. After the rice is done, remove the pot from the stove and lift the lid. Pour the coconut milk mixture into the rice and gently stir with a fork or a mixing spoon.
Set the seasoned rice aside for one hour. Cover the pot and place it somewhere undisturbed. This step allows the rice to absorb the flavors of the coconut milk mixture.
Pour 1/2 cup (115ml) of coconut milk, 1 tablespoon of white sugar, 1/4 teaspoon of salt, and 1 tablespoon of tapioca flour into a small pot. Stir the ingredients together using a spoon. This will be the sauce to accompany the sticky rice. If you don’t have tapioca flour, you can substitute it with cornstarch or arrowroot powder.
Bring the sauce to a boil. Be sure to stir occasionally to prevent it from clumping together or burning.
Prepare the mangoes. Start by peeling the skin. If the mangoes are ripe, you can use a knife to score the skin and then peel it off. Once peeled, cut each mango in half and remove the pit. Slice the mango into thin pieces. Repeat the same steps for the other two mangoes.
Serve the sticky rice on 4 plates. You can divide it into more than 4 servings, but each serving will be smaller.
Arrange the mango slices. You can place them next to the sticky rice or arrange them on top of the rice. If placing the mango slices on top, you may want to stack them to create a fan-like shape.
Pour sauce over mango and sticky rice. If desired, sprinkle a little sesame seeds on top of the sauce.
- Keep in mind that since you're not using sticky rice, the texture of the dish will differ from the traditional version.
Advice
- Soak the rice in water for about 30 minutes to 4 hours. This will help cook the rice faster.
- Short-grain rice is different from sticky rice; however, this type of rice contains more starch than regular rice. This means that compared to other types of rice (such as medium or long-grain rice), short-grain rice tends to be stickier when cooked.
- Sticky rice and sushi rice are two different types of rice. Sticky rice in Vietnam is commonly used in both savory and sweet dishes, while sushi rice is used exclusively for rolling sushi. Since both types of rice are sticky when cooked, this guide will show you how to prepare both kinds.
- If you want to use sticky rice in a recipe but can't find it, visit a rice store at the market or the rice section at the supermarket. Not all grocery stores carry sticky rice.
- A tip that many chefs use to measure the water level is to place your finger on the rice surface. If the water level is just below the first knuckle of your finger, you have added enough water.
- In foreign countries, sticky rice is labeled as "sweet rice" or "glutinous rice".
Warning
- Note that no other ingredient can completely replace sticky rice or sushi rice. While you can cook regular rice to be soft or sticky, the final dish will lack the unique flavor and texture that sticky rice provides.
