Home Food & Receipts The Ultimate Guide to Perfect, Fluffy Steamed Sticky Rice: A Quick and...

Food & Receipts

The Ultimate Guide to Perfect, Fluffy Steamed Sticky Rice: A Quick and Easy Method That Rivals Any Traditional Steamer

12 November, 2024

Sticky rice is a common dish in Vietnam, often prepared for breakfast or as an offering during worship. Many people opt to buy sticky rice from the market instead of cooking it themselves due to the hassle of using a steamer. Some believe that cooking sticky rice in a rice cooker will result in uneven, mushy, or wet grains. However, rest assured that with the right techniques, you can achieve delicious, well-cooked sticky rice using a rice cooker.

Ingredients for Sticky Rice:

– Glutinous rice (amount depends on the number of family members). For the best flavor, use good-quality glutinous rice like nếp cái hoa vàng or nương rice. Choose grains that are uniform in size and avoid broken or cracked grains.
– Pay attention to the color of the rice; it should be white without any black spots, and it should not have a rancid oil smell, indicating that the rice is old and has lost its natural moisture, resulting in a chewy texture instead of the desired stickiness. Rice with a slightly opaque white color tends to taste better than rice with a clear white color.

– Optional additions: green mung beans (with the skin removed), black beans, peanuts, lentils, or gac, depending on your preference. If you prefer plain white sticky rice, you can skip these additional ingredients.

– A pinch of salt, a small amount of cooking oil or chicken fat, and roasted peanut or sesame salt as condiments.

Sticky Rice: An Indispensable Part of Vietnamese Cuisine

Preparation of Rice and Beans:

When using a rice cooker, there is no need to soak the rice beforehand; you can cook it directly like regular rice. However, it is recommended to soak the beans.

– Soak the green mung beans and black beans in water before cooking to expedite the softening and cooking process.

– If using green mung beans with the skin removed, soak them for about half an hour, then mix them with the glutinous rice and proceed to cook them together.

– For black beans, there are two options: soak them for 2 to 6 hours, then add them to the cooker and bring to a boil to soften the beans before mixing them with the rice. Alternatively, you can soak and, if time permits, roast the beans in a pan to enhance their aroma and softness. Roasting the beans will make them cook faster and impart a unique fragrance to the sticky rice, but be sure not to over-roast them.

– Soak the peanuts for 2 to 6 hours, then boil them separately until they are soft before mixing them with the rice. If peanuts are not pre-cooked, they may remain crunchy and undercooked when served.

– Rinse the glutinous rice and carefully pick out any non-glutinous rice grains that may be mixed in. Wash the rice until the water runs clear of starch. When cooking sticky rice in a rice cooker, there is no need to soak the rice beforehand. Modern rice tends to absorb more water than traditional varieties, so skipping the soaking step will make the cooking process easier.

Method 1: Using the Same Amount of Water as for Cooking Regular Rice

– After rinsing the rice and beans, cook the black beans and peanuts separately until they are soft. Then, mix them with the rice, adding a teaspoon of salt and a teaspoon of sugar to neutralize any bitterness in the rice. Use a small amount of seasoning to enhance the flavor without overpowering it. Place the mixture in the rice cooker, adding just enough water to barely cover the surface of the rice. Press the “cook” button. Once the cooker switches to the “keep warm” mode, use chopsticks to gently fluff the rice. Avoid using a spoon or spatula to prevent crushing the rice grains. Adding a teaspoon of cooking oil or chicken fat at this stage will help keep the rice grains separate, shiny, and non-sticky. After fluffing the rice, close the lid to allow the rice to continue cooking in the residual steam.

– It is essential to work quickly to retain heat and avoid having to press the “cook” button again, as this may cause the rice at the bottom of the cooker to burn. About ten minutes after fluffing the rice, open the lid to prevent condensation from dripping back onto the rice, which can make it wet and mushy. Leaving the lid closed for too long can also cause the rice to clump together.

– Serve the sticky rice on a plate for offerings or enjoy it with roasted peanut or sesame salt, fermented shrimp paste, or braised meat and eggs, among other side dishes.

Cooked to Perfection: Tasty, Fluffy, and Not Mushy

Method 2: Using an Abundant Amount of Water and Draining the Excess

– This method is similar to the traditional way of cooking sticky rice over a wood fire. Instead of measuring the water, use a more generous amount than you would for regular rice. As with the previous method, pre-cook the black beans and peanuts until they are soft before mixing them with the rice. Place the mixture in the rice cooker and add enough water to completely submerge it. Turn on the cooker and bring the mixture to a boil. Quickly remove the inner pot and drain the water. Return the pot to the cooker and continue cooking until the “keep warm” mode is activated. Wait for about ten minutes, then open the lid and add a small amount of cooking oil or chicken fat to give the rice a shiny appearance. Close the lid for another five minutes before serving the sticky rice.

– The addition of salt, sugar, and oil or fat enhances the flavor and texture of the sticky rice. Using chopsticks to fluff the rice helps maintain the integrity of the grains, resulting in a beautiful, evenly cooked dish with the desired sticky texture.

– If you have coconut water, you can use it instead of regular water to impart a delightful coconut aroma and a richer flavor to the sticky rice. After cooking, substitute the cooking oil or chicken fat with a small amount of coconut cream for an even more decadent treat.