Sticky rice is a common accompaniment to Asian dishes.
Use short grain rice in risottos, paella, sushi and rice pudding. Also called pearl rice, short grain rice is a sticky type of rice originally grown in Japan, but found today in most supermarkets across the nation. If your grocery store does not carry varieties of specialty rice, use short grain rice as a substitute in recipes that require a softer texture and more flavorful rice. Add this to my Recipe Box.
Instructions
1. Rinse one cup of short grain rice in a colander, agitating the grains with your fingers until the water runs clear. This washes excess starch off of the rice and decreases boil over later. This is not necessary for American grown rice, but imported rice requires washing.
2. Empty the rice into a mixing bowl and add enough water to cover. Allow the rice to soak for 20 minutes; it will expand slightly as it absorbs water. Stir occasionally to break up any clumps. Add more water if needed to keep the rice below water level.
3. Strain the rice and place in a saucepan with 1-1/4 cups of water and 1/4 tsp. of salt.
4. Bring the water to a boil, and then reduce heat to a simmer. Cook the rice, covered, for 10 minutes. Avoid lifting the lid during cooking. Removing the lid releases steam and heat, halting the cooking and losing vital moisture to the surrounding air.
5. Fluff with fork and transfer to a bowl for serving. If left in the cooking pot, rice becomes overcooked and mushy. Fluffing the rice releases steam and stops the cooking process.
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