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Short-Grain Sticky Rice

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Source: Beef for All Seasons

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Active Time:  5 Minutes
Total Time:  30 Minutes
Yield:  4 to 5 cups

Also known as Japanese rice because it is favored in that country, sticky rice is more starchy and more glutinous than long-grain rice. Calrose short-grain rice is a commonly available brand.

RECIPE INGREDIENTS

2 cups short-grain rice

2 cups cold water

DIRECTIONS

Wash the rice several times in cold water. Rinse and drain until the water runs fairly clear. Place the rice in a heavy saucepan and cover with the water. Bring to a boil over medium-high heat, turn down the heat to low, and cover the pan. Steam the rice for 15 minutes; do not remove the lid while the rice is cooking. Turn off the heat and let the rice sit for another 10 minutes before removing the lid. Fluff with a fork and transfer to an attractive covered bowl or individual rice bowls to serve.

Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: 4 to 5 cups

Calories:

286

Sodium:

1mg

Fiber:

Carbohydrates, Total:

63g

Protein:

% Cal. from Fat:

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