NYT Cooking is a subscription service of The New York Times. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. For the best texture, cooking sticky rice over hot steam is ideal, but it is possible to pull it off in an electric rice cooker, using less water than usual, or in a pot on the stove. Continue steaming, covered, for 10 minutes, until rice is translucent and glossy. If you don’t have such a steamer, you can use a standard stacking steamer, a colander lined with muslin or cheesecloth, or a fine mesh strainer that fits over a saucepan. … One pan cook rice with water. Cover and steam over high heat for 30 to 45 minutes, or until rice is translucent and soft. Get recipes, tips and NYT special offers delivered straight to your inbox. Place rice over a pot of rapidly simmering water (don’t allow water to touch sieve) and steam, covered, for 15 minutes. Step 1 Bring the rice, butter, and water to a boil in a large saucepan over high heat. Drain rice using a fine-meshed sieve or colander (line with cheesecloth if colander holes are too large). Featured in: Turn off heat. What follows are the basic instructions for success. It should not be considered a substitute for a professional nutritionist’s advice. Put rice in a bowl and rinse several times in cold water until water is clear, not milky, then drain. Opt out or, 30 to 40 minutes, plus at least 2 hours’ soaking time, cup glutinous (sweet) rice, preferably long-grain. Mix cooked rice with milk and sugar mixture. With Sticky Rice, The Attraction Is Mutual. Put rice in a bowl and rinse several times in cold water until water is clear, not milky, then drain. Second pan cook milk and sugar until very hot. Drain the water (no need to shake off the excess water), and evenly arrange the soaked sticky rice on a heat-proof, rimmed plate or bamboo steamer lined with natural steamer liners or … Step 2: Toss in 1/2 teaspoon of salt, close the lid and turn on the rice cooker. Traditionally, it’s cooked over steam in a conical woven basket. The information shown is Edamam’s estimate based on available ingredients and preparation. Sticky rice is a staple in Laos, where it is especially beloved, but it has ardent fans throughout Asia. With Sticky Rice, The Attraction Is Mutual. Remove lid and flip rice over. Subscribe now for full access. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to … On the steamer: Drain the soaking water and transfer the rice to a banana leaf-lined colander or steamer. Step 1: Measure two cups of rice and two and a half cups of water into the rice cooker. With two separate pans. Also known as “sweet rice” or glutinous rice (though it’s gluten free), sticky rice is a large white grain that becomes translucent, shiny and extremely sticky when steamed. Once the water begins to bubble at a gentle boil, turn the heat down to medium-low so that it is just nicely simmering. Allow the rice to stand and soak for 30 minutes to four hours; again, the longer you wait, the more authentic your sticky rice will taste. Cover rice with cold water and let soak for at least 2 hours or up to 24 hours. Fluff rice with a wooden spoon, then cover and let rest for 5 minutes. Taste to make sure rice is completely cooked; it may take up to 10 minutes more.