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Sticky rice (i.e. Chinese rice)

uh just put more water in your rice cooker. Every rice cooker is different so compensate accordingly.

EDIT: oh and I think Zoiks is right, Japanese rice is sticky, Chinese is more dry and falls apart.
 
So I need a rice cooker, I can't just do it on a range top I assume?

I mean whatever they do at the Chinese restaurants. Seems clumpy to me and always has been no matter what Chinese restaurant it was. More clumpy than a 1 cup of rice/1 cup of water combo that you can do at home, that is. I've never had Japanese rice.
 
Originally posted by: xtknight
So I need a rice cooker, I can't just do it on a range top I assume?
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I've never tried that, you probably could but you'd need a pot deep enough to put a good amount of water to cover the rice. I know for my rice cooker I usually measure by being able to submerge my hand completely under water when I place my palm over the rice.
 
You don't have to use a rice cooker but it makes it much easier. You can use a large pot, fill it with some water, put the rice in another smaller pot or bowl and put that pot or bowl into the larger pot. You're basically steaming the rice with water. I'm not sure how long you want to steam it for exactly but that's one of the older, pre-rice cooker days, methods.
 
Originally posted by: xtknight
It would work with instant rice also?

Thanks, I'll give it a try.
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Instant rice won't taste quite like the steamed rice you get at restaurants but it's pretty close.
 
Add more water. If you're talking about really sticky rise, then you need to get the.. uh.. sticky rice... rice.
 
Originally posted by: TuxDave
Add more water. If you're talking about really sticky rise, then you need to get the.. uh.. sticky rice... rice.
Click to expand...

Would I also need to cook it longer?

What I do now is boil some water on the stove and pour in the instant rice. I assume you mean by adding more water I would also have to do something else? I have added more water before and the only result I've gotten is watery/wet rice. I have never "steamed" rice, and to be honest with you I'm not even sure what that entails. I'm just a beginning cook here.

I'll see how the short-grain rice works.
 
Stove top rice (white) 2C water 1C rice, cover and cook until water evaporates about 15 min
no peeking add less water for sticky rice
 
Originally posted by: xtknight
Originally posted by: TuxDave
Add more water. If you're talking about really sticky rise, then you need to get the.. uh.. sticky rice... rice.
Click to expand...

Would I also need to cook it longer?

What I do now is boil some water on the stove and pour in the instant rice. I assume you mean by adding more water I would also have to do something else? I have added more water before and the only result I've gotten is watery/wet rice. I have never "steamed" rice, and to be honest with you I'm not even sure what that entails. I'm just a beginning cook here.

I'll see how the short-grain rice works.
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Short grain rice will give you a much stickier consistency. Think of the rice they use to make sushi rolls. It's generally slightly chewier and firmer than longer grains. It's probably not exactly what you're thinking about as long grains can also be clumpy. It's just a matter of how you're cooking it.
 
Originally posted by: glutenberg
Short grain rice will give you a much stickier consistency. Think of the rice they use to make sushi rolls. It's generally slightly chewier and firmer than longer grains. It's probably not exactly what you're thinking about as long grains can also be clumpy. It's just a matter of how you're cooking it.
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I know what you mean now. You're right, I'm just talking about stickier long-grained rice. After a little googling it is indeed called "steamed rice". This looks easy (and able to be done on a range top), I'll see how it turns out.

http://www.globalgourmet.com/destinations/china/steamrice.html
 
Originally posted by: 50cent1228
heres a good recipe for stcky rice with Chinese sausageText
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Nice. That actually looks really good. I'll probably need to get myself a wok and rice cooker one of these days if I'm serious about cooking Chinese-style.

Thanks.
 
you dont need a rice cooker, you can use a pot if you like. and yes the "sticky" rice you are thinking of is probably japanese rice. buy some rice, throw a x cups into a pot, fill power with water, use hand to stir rice and then drain water, do this several times until to rinse the rice. then put some water and just boil/simmer it till its done. use a cover. im not sure how much water, since i use a rice cooker it just has a line built into the pot. there should be directions on the bag. or online somewhere.
 
Originally posted by: xtknight
Sticky, not clumpy.
Click to expand...

If you want sticky rice and not just regular short grain Chinese rice, you have to buy a special kind from the Asian market. It's usually called Sweet Rice. It's a little more expensive and comes in smaller bags.
 
Originally posted by: dwcal
Originally posted by: xtknight
Sticky, not clumpy.
Click to expand...

If you want sticky rice and not just regular short grain Chinese rice, you have to buy a special kind from the Asian market. It's usually called Sweet Rice. It's a little more expensive and comes in smaller bags.
Click to expand...

EXACTLY!
 
Originally posted by: dwcal
Originally posted by: xtknight
Sticky, not clumpy.
Click to expand...

If you want sticky rice and not just regular short grain Chinese rice, you have to buy a special kind from the Asian market. It's usually called Sweet Rice. It's a little more expensive and comes in smaller bags.
Click to expand...

Sweet. 😉
 
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