Ingredients
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2
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3
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1/2
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-
-
-
-
-
-
-
-
-
-
-
Directions
Chinese Restaurant-Style Sticky Rice,I found this in Cook’s Country magazine. Sticky rice we can make at home and use our chopsticks?! YAY! I’ve stirred, lid off, lid on, added oil, etc, to try and make my rice really sticky. There’s nothing special here as far as ingredients, it’s just a very simple method! Thanks Cook’s Country and Chef Kelley Baker! Do not stir the rice as it cooks. The finished rice can stand off heat, covered, for up to 15 minutes. NOTE: This recipe doesn’t claim to be authentic sticky rice, just a convenient method of utilizing the white rice in your pantry to make rice with a sticky consistency.,Perfect! used 2Qt pot and followed recipe and had great results. No need to make any changes to the recipe.,The title of this recipe says Chinese-style, like the sticky rice that generally comes with take out. Not a rice dish with meat and other ingredients.
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Steps
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1
Done
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Place Rice in Fine-Mesh Strainer Set Over Bowl. Rinse Under Running Water, Swishing With Hands Until Water Runs Clear. Drain Thoroughly. |
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2
Done
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Bring Rinsed Rice, Water, and Salt to Boil in Saucepan Over Medium-High Heat. Cook, Uncovered, Until Water Level Drops Below Surface of Rice and Small Holes Form, About 5 Minutes. |
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3
Done
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Reduce Heat to Low, Cover, and Cook Until Rice Is Tender and Water Is Fully Absorbed, About 15 Minutes. Serve. |
