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Short-Grain Sticky Rice

Source: Beef for All Seasons
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Active Time:  5 Minutes
Total Time:  30 Minutes
  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.
2 cups short-grain rice
2 cups cold water
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: 2g
Carbohydrates, Total: 63g
Protein: 5g
% Cal. from Fat: 0%
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