I'm not trying to be super-authentic, but I thought I'd try making some Japanese-style food to get a break from the Thanksgiving food, and I got some sticky rice. Is there a trick to cooking it?
@Lesley- Here are a few tips to cooking Japanese (sticky) rice:
Step One: Rinse the rice in cold water. This removes loose starch, making the rice less sticky. Step Two: Use a proper cooking method. Make sure you use the proper rice to water ratio (usually 1-3/4 to 2 cups of water to 1 cup rice); more water gives you softer, stickier rice and less water results in firmer rice. A heavy-based pot with a tight-fitting lid that keeps the steam in is best for properly cooking rice. Step Three: Let it rest. After about 15 minutes of cooking, the liquid should be absorbed. Turn off the heat and keep the lid on for 5 minutes. This lets the moisture redistribute, resulting in a more uniform texture.
Thanks! You know how you can cook regular rice in stock or with herbs so it starts out with more flavor? Is there anything along those lines I should consider doing?
Yes, I always use a stock/broth to cook my rice, couscous, polenta, etc. It adds tons of flavor instantly with very little effort and cost. I also sometimes will saute an onion or some garlic in some oil or butter before I add my broth and rice to the pot and then let the onion/garlic cook with the rice. Depending on what Japanese dish you are making you may not want to do the onion/garlic option but I would defiantly cook the rice in some stock.
Lesley, a lot of Japanese rice is cooked in Dashi stock, which is essentially a vegetable stock made of mushrooms and seaweed. Dashi stock is also the base of many Japanese soup and sauce recipes. You can find it pre-made or in powdered form at most major grocery stores on the international foods isle. Or you can simply substitute vegetable stock or broth.
If you are looking to add more flavor you can certainly add dash of rice vinegar or a white wine vinegar. Also, many Japanese rice dishes are served with green tea poured over the cooked rice or topped with a sprinkle of Furikake (a popular Japanese seasoning) or Nori (dried sea weed flakes). The link Donna shared has some great information so check that out if you are wanting to learn more!
You want to keep rinsing the rice until it is almost clear... yes it will take many times to do this but this is how the best sushi rice works
about 1 year ago
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