How do I make perfectly cooked, sticky rice for dishes like sushi or Korean bibimbap?

Question

How do I make perfectly cooked, sticky rice? Learn the technique for dishes like sushi or Korean bibimbap where stickiness is desired.

Answer 1

To make perfectly cooked sticky rice, use a short-grain rice variety, rinse it thoroughly, and cook it with the correct water-to-rice ratio (usually 1:1 or slightly less) in a rice cooker or on the stovetop. After cooking, let it steam for 10-15 minutes before fluffing.

Detailed Explanation:

Making sticky rice, also known as glutinous rice or sweet rice, requires a bit of precision, but the results are well worth the effort. Here's a step-by-step guide:

1. Choose the Right Rice: Use short-grain Japanese rice (like sushi rice) or Korean rice. These varieties have a higher starch content, which gives them their characteristic stickiness. Avoid long-grain rice, as it won't achieve the desired texture.
2. Rinse the Rice: Place the rice in a bowl and cover it with cold water. Gently swirl the rice with your hand, then drain the cloudy water. Repeat this process 3-4 times, or until the water runs mostly clear. Rinsing removes excess starch, preventing the rice from becoming gummy.
3. Measure Water and Rice: The ideal water-to-rice ratio is typically 1:1. For example, if you're using 1 cup of rice, use 1 cup of water. Some prefer slightly less water (e.g., 0.9 cups of water per cup of rice) for a firmer texture. Adjust based on your preference and rice cooker.
4. Cook the Rice:
   • Rice Cooker: Combine the rinsed rice and water in the rice cooker. Close the lid and press the 'cook' button. The rice cooker will automatically switch to 'warm' when the rice is done.
   • Stovetop: Combine the rinsed rice and water in a heavy-bottomed pot. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until all the water is absorbed. Avoid lifting the lid during cooking.
5. Steam the Rice: After cooking, whether in a rice cooker or on the stovetop, let the rice steam, covered, for 10-15 minutes. This allows the rice to fully absorb any remaining moisture and develop its sticky texture.
6. Fluff and Serve: Gently fluff the rice with a rice paddle or fork to separate the grains. Be careful not to mash the rice. Serve immediately or use in your desired dish.

Pro Tip:

If cooking on the stovetop, prevent the rice from sticking to the bottom of the pot by using a heavy-bottomed pot and ensuring the heat is consistently low during simmering. A quick peek under the lid towards the end of the cooking time can help you gauge if the water is fully absorbed without burning the rice.