The perfect rice to go with any sizzling stir-fry or vegetable dish. Slightly sticky with a neutral taste and just the right amount of moisture. Once you make rice this way, you’ll never want to go back to boil-in-the-bag rice!
- 1 cup of short grain white rice
- 2+ cups of water
- Pour the rice into a large bowl and add enough water to cover.
- Using both hands, grab a handful of rice and rub vigorously between your hands. Allow the rice to drop back down into the bowl. Grab another handful and repeat.
- Keep rubbing the grains of rice for about 2 minutes. Drain out the cloudy water and give it one last rinse in cold water and drain.
- Place your rinsed rice into a medium saucepan.
- Fill with cold, fresh water until it measures about ¾ inch (or up to around the first knuckle on your index finger) above the top level of the rice.
- Place the pan on the stovetop over high heat. When the water starts boiling, turn the heat down to medium low, cover and let simmer for 10 minutes. Do not take the lid off during cooking or it will increase the cooking time.
- Keep an eye on your rice close to the end of cooking time. It helps if you have a glass lid and can take a look without lifting the lid. If your rice looks like it is starting to dry out, you can add another few tablespoons of water and replace the lid.
- When all of the water has been absorbed and you see a number of steam holes on the surface, take off of the heat.
- Let stand covered for 10 minutes before serving. The longer you wait, the stickier your rice will be. Enjoy!
- The dry rice can also be soaked for 30 minutes to about 5 hours in cool water for extra stickiness.
- You can add salt to the rice when cooking if you really need to, but I always feel that it gives the rice a different consistency. Since you’ll most likely be eating this with a salty dish, the extra salt seems unnecessary.
- For added flavor, you could use a homemade or reduced salt vegetable broth instead of water.
- This will not work with instant rice. Use whole grain, uncooked rice.
- You can use medium (like jasmine or basmati) or long grain white rice, if desired.