Sticky rice is a familiar dish in Vietnamese cuisine, but not everyone knows how to cook it well and easily. The trick is to get the rice grains to cook evenly, without becoming mushy, and to have them puff up nicely.
There are two main methods used by home cooks: soaking the rice beforehand or not soaking it at all.
Tip for cooking rice without soaking
Method 1: Soaking the rice overnight
– Soak the sticky rice overnight, then rinse it briefly the next morning with cold water.
– Mix the rice with a pinch of salt, seasoning, sesame oil, and coconut milk. Place it in a steamer when the water is already boiling.
– Steam for about 15 minutes over medium heat. During this time, open the lid and fluff the rice a few times to ensure even cooking.
– When the rice is almost done, take it out and cool it down with a fan. Drizzle some more sesame oil and coconut milk to make the grains shiny and rich. Put it back in the steamer for another 5-10 minutes.
Evenly cooked, fluffy rice
Method 2: No soaking required, super-fast method
– Rice grains have two main components: amylopectin, mostly found in the outer part, and amylose, in the inner part. Amylopectin is a polysaccharide that creates stickiness and is insoluble in cold water, while amylose dissolves in water.
– To cook rice without soaking, you can choose one of the following methods:
+ Bring a pot of water to a boil and add the rice. Stir it for 30-40 seconds, depending on whether you’re using new or old rice, then drain it immediately and toss it to get rid of the excess water. For sticky rice varieties like Thai sticky rice or glutinous rice, 30 seconds is enough, while for waxy or black sticky rice, you might need up to 40 seconds.
+ Soak the rice in hot water for 30-40 minutes, then drain and let it dry. This method allows the hot water to penetrate the outer amylopectin without making it too sticky, and it also affects the inner amylose (about 2%).
Note: Be careful not to soak or leave the rice in water for too long, as this will cause the amylopectin to expand and make the rice mushy when steamed.
– Once the rice is completely dry, add some chicken fat or vegetable oil, and a pinch of salt. Mix well. If you like, add a little coconut milk for extra flavor.
– Boil water in a steamer, adding pandan leaves for fragrance if desired. Spread the rice on a thin cloth, then place it in the steamer. Poke a few large holes in the cloth to let the steam escape and distribute heat evenly. Cover and steam over high heat for 5 minutes, then open the lid and fluff the rice to ensure even cooking (use long chopsticks to avoid the rising steam). Continue steaming for another 5 minutes over high heat.
– Alternatively, you can use an electric rice cooker. Place the rice in the cooker and turn it on. Since the cooker has lower heat, the rice will take about 15-20 minutes to cook.
Final Product
The final product is sticky rice that is tender, fragrant, and shiny. It has the right amount of oil, so it’s not mushy or sticky. Even if left for a long time, it won’t harden or become dry.
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