Best 3 Shortcut Sticky Rice Recipes

BASIC STICKY RICE

Steps:

• Soak the rice in a container that holds at least twice the volume of rice: Cover the rice with 2 to 3 inches of room-temperature water and soak for 6 to 24 hours. If you need to shorten the soaking time, soak the rice in warm (about 100 degree) water for 2 hours. The longer soak gives more flavor and a more even, tender texture, but the rice is perfectly edible with the shorter soak in warm water.
• Drain the rice and place in a steamer basket. Set the steamer basket over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water. Cover and steam for 25 minutes, or until the rice is shiny and tender. Turn the rice over after about 20 minutes, so the top layer is on the bottom. Be careful that your pot doesn't run dry during steaming; add more water if necessary, making sure to keep it from touching the rice.
• Turn the cooked rice out onto a clean work surface. Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead. This helps get rid of any clumps; after several foldings, the rice will be an even round lump. Place it in a covered basket or in a serving bowl covered by a damp cloth or a lid. Serve warm or at room temperature, directly from the basket or bowl. The rice will dry out if exposed to the air for long as it cools, so keep covered until serving.
• Soak the rice in a container that holds at least twice the volume of rice: Cover the rice with 2 to 3 inches of room-temperature water and soak for 6 to 24 hours. If you need to shorten the soaking time, soak the rice in warm (about 100 degree) water for 2 hours. The longer soak gives more flavor and a more even, tender texture, but the rice is perfectly edible with the shorter soak in warm water.
• Drain the rice and place in a steamer basket. Set the steamer basket over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water. Cover and steam for 25 minutes, or until the rice is shiny and tender. Turn the rice over after about 20 minutes, so the top layer is on the bottom. Be careful that your pot doesn't run dry during steaming; add more water if necessary, making sure to keep it from touching the rice.
• Turn the cooked rice out onto a clean work surface. Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead. This helps get rid of any clumps; after several foldings, the rice will be an even round lump. Place it in a covered basket or in a serving bowl covered by a damp cloth or a lid. Serve warm or at room temperature, directly from the basket or bowl. The rice will dry out if exposed to the air for long as it cools, so keep covered until serving.

BASIC STICKY RICE

Steps:

• Put rice in a bowl and rinse several times in cold water until water is clear, not milky, then drain. Cover rice with cold water and let soak for at least 2 hours or up to 24 hours.
• Drain rice using a fine-meshed sieve or colander (line with cheesecloth if colander holes are too large). Place rice over a pot of rapidly simmering water (don't allow water to touch sieve) and steam, covered, for 15 minutes.
• Remove lid and flip rice over. Continue steaming, covered, for 10 minutes, until rice is translucent and glossy. Taste to make sure rice is completely cooked; it may take up to 10 minutes more. Turn off heat. Fluff rice with a wooden spoon, then cover and let rest for 5 minutes.

SEKIHAN (RED BEAN STICKY RICE)

Steps:

• The day before (or at least 4 hours before) you make sekihan, cook the beans and soak the rice in the red bean-cooking liquid (through Step 4): In a small saucepan, combine the dried beans and 2 cups water. Bring to a boil, then cook for 1 minute. Strain the beans, discarding the water.
• Return the beans to the saucepan, add 2 cups water, cover loosely, and bring to a simmer over high heat. Reduce the heat as needed to simmer the beans for 30 minutes.
• Drain the beans, pouring the rusty-red cooking liquid into a large nonreactive bowl or container. Using a ladle, scoop up the liquid and pour it back into the bowl several times to brighten the color by incorporating air. Transfer beans to a plate to cool; cover with a damp cloth and refrigerate.
• Using a fine-mesh strainer set over a bowl, rinse the rice in several changes of cool water, until the water runs almost clear (washing away the bran makes the cooked rice shiny and sticky); drain rice. Add the rice to the reserved bean-cooking liquid, cover, and soak overnight (or at least 4 hours) in a cool place.
• The next day (or at least 4 hours later), steam the rice: You can use a Japanese steamer pot, or a metal or bamboo steamer that fits in a wok or pot. Fill the pot or wok with plenty of water, but not so much that the water will touch the rice. Line the steamer with a piece of cheesecloth or muslin big enough to fold over the rice (about 24 inches). Drain rice, reserving the liquid. Transfer rice to the cloth-lined steamer, and put pre-cooked beans on top. Fold the cloth loosely over the rice and beans, and close the lid.
• Steam over high heat for 10 minutes, then turn off the burner, and open the lid and cloth. Spoon about 2 tablespoons of the reserved liquid over the rice. Use the cloth to gently fold the rice over on itself, incorporating the beans, and then shake it back into a somewhat even layer. Replace the cloth and lid; repeat Step 6 two more times (steaming for a total of 30 minutes).
• Turn the heat to high and cook until steam comes out steadily, about 3 minutes, then remove from heat, and leave covered for 10 minutes. Transfer sekihan to a lacquerware box, or other special serving container.
• Heat a frying pan over medium-high, then toast the sesame seeds, stirring constantly, until fragrant, 30 seconds to 1 minute. Transfer to a bowl and mix with salt (this is called goma-shio); set aside.
• Serve sekihan at room temperature, with goma-shio for sprinkling on individual portions. Leftovers can be shaped into onigiri (rice balls) and rolled in goma-shio.