How to Cook Perfectly Sticky, Silky, and Fluffy Glutinous Rice

Sticky rice is a simple dish to make, but not everyone knows how to make it so that it is shiny, plump, and still soft after a long time.

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Choosing the perfect glutinous rice

Glutinous rice is crucial, accounting for 70% of the taste of sticky rice. To select the best, look for grains that are opaque-white, uniform, and plump. You can also chew a few raw grains. If they taste naturally sweet and smell like fresh rice, they are of good quality.

Moreover, allowing the glutinous rice to soak for the correct duration will give it a chewy and aromatic texture.

Depending on the type of rice, soaking for 6 to 8 hours is ideal. Soaking for longer may cause the rice to become sour and mushy when cooked. When soaking, add a small amount of salt to remove odors and enhance flavor once the rice is cooked.

Measuring the water

Measuring the right amount of water is key to achieving the perfect consistency for the sticky rice. Too little water will result in dry rice, while too much will lead to mushiness. Typically, the water level in the steamer should be about 1/3 of its capacity. If the glutinous rice is in large quantities, you can add more water in the same proportion once the rice has started cooking.

Adding the rice to the steamer correctly

When steaming sticky rice, a common issue is having a soggy middle, dry top layer, and burnt bottom. This occurs due to uneven heat and improper aeration of the rice grains. To avoid this, hand-fill the steamer with the rice instead of dumping it in. This ensures the rice is evenly distributed and prevents it from compacting. The air can circulate throughout the steamer, allowing the steam to reach all parts of the rice.

You can also mound the rice in the center of the steamer and leave the edges clear, or spread it evenly and poke 3-4 large holes with chopsticks to allow air circulation.

Maintaining the right temperature

Monitoring and maintaining a stable temperature is essential for a successful sticky rice dish. Place the steamer on the stove and wait for the water to boil before placing the rice in the steamer. Ensure the rice is spread evenly and create 4-5 large holes using chopsticks for air circulation. Cook on medium heat for 30-40 minutes, depending on the type of glutinous rice. Occasionally lift the lid to let excess steam escape, or cover with clean cheesecloth to prevent condensation from dripping onto the rice and making it soggy.

Every 10 minutes, stir the rice so it cooks evenly and releases excess moisture.

Steaming the rice twice

This is the “golden rule” for the perfect sticky rice. After the first steaming for about 30 minutes, transfer the rice to a tray or bamboo mat, spread it out, and fan it to cool slightly. Before serving, steam a second time by sprinkling some cold water onto the rice. For a richer flavor, add some chicken fat and mix thoroughly. Continue steaming for 10-15 minutes until the rice grains are plump, shiny, and chewy, even when left for extended periods.

Achieving shiny, plump rice grains

Drizzle a little chicken fat and stir thoroughly before removing the rice from the steamer. This will give the rice a shiny, plump appearance and a delectable texture.
Frequently asked questions

The water level is key to achieving the perfect consistency. Typically, the water in the steamer should be about 1/3 of its capacity. If using a large quantity of rice, maintain the same proportion of water to rice, adding more once it starts cooking.

Hand-fill the steamer with rice to ensure even distribution and prevent compacting. You can also mound the rice in the center, leaving the edges clear, or spread it evenly and poke large holes with chopsticks for better air circulation.

Place the steamer on the stove and wait for the water to boil before adding the rice. Spread the rice evenly and create large holes with chopsticks for air circulation. Cook on medium heat for 30-40 minutes, depending on the rice type. Occasionally lift the lid to let excess steam escape, and stir the rice every 10 minutes to ensure even cooking.

Steaming sticky rice twice is the “golden rule” for perfect results. After the first steaming, spread the rice on a tray or bamboo mat and fan it to cool slightly. Before serving, steam it again with a sprinkle of cold water and, for extra flavor, some chicken fat. Continue for 10-15 minutes until the grains are plump, shiny, and chewy.

Just before removing the rice from the steamer, drizzle a little chicken fat over it and stir thoroughly. This will give the rice a delectable shine and plump texture.
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