How to cook sticky rice with regular rice

Sticky rice is a food with a unique texture and taste. Sticky rice is also used in Japanese and Thai cuisine. However, glutinous rice is often not easily available in some places. Even so, there are ways to cook regular rice, not glutinous rice, to become pliable. This article will show you how to cook regular rice so that it is flexible. In addition, the article also provides two more popular recipes from “sticky rice” but replaced with regular rice.

Table of Contents

Ingredient

The ingredients for cooking rice are usually sticky like sticky rice

1 cup (200gr) to 1.5 cups (300gr) rice
2 cups (450ml) of water
Add a few tablespoons of water

Ingredients to cook sticky rice for sushi ^{[1] X Research source}

1 cup (200gr) to 1.5 cups (300gr) rice
2 cups (450ml) of water
4 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon salt

Ingredients for cooking sticky rice with coconut milk ^{[2] X Research source}

For 4 servings

1 cup (200gr) to 1.5 cups (300gr) rice
2 cups (450ml) of water
1.5 cups (340ml) coconut milk
1 cup (225) white granulated sugar
½ teaspoon salt

Sauce

½ cup (115ml) coconut milk
1 tablespoon white granulated sugar
¼ teaspoon salt
1 tablespoon tapioca flour
3 mangoes, peeled and sliced
1 tablespoon toasted sesame seeds (optional)

Steps

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Note the finished product of these recipes. There is no complete substitute for glutinous rice; This is a type of rice (such as brown rice) and not a dish (such as fried rice). The finished product of these recipes will have a different taste and texture because you are using plain rice. Furthermore, note that even if you cook regular rice so that it’s soft or pliable, it won’t be flexible enough to make nigiri-style sushi.

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Try some other alternative ingredients. Do you cook sticky rice from regular rice because you can’t buy sticky rice at the store? If you’re overseas and can’t find glutinous rice, you can look for rice that says “sweet rice” or “glutinous rice” on the package. These products are all one type. ^{[3] X Research Sources}

Try short grain rice or risotto rice. Both types of rice will be sticky when cooked (compared to medium or long grain rice). ^{[4] X Research Source} Short grain rice is usually more pliable than other types of rice when cooked because it has more starch. ^{[5] X Research Sources}

Cook regular rice so that it’s flexible

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Do not wash the rice before cooking. Most people wash rice for hygiene purposes and to remove the fine starch. Starch is what makes rice sticky and sticky. If you can’t stand not cleaning the rice before you eat it, just wash it once or twice, but don’t wash it so hard that the water becomes clear. You still need to keep the starch.

Consider soaking the rice in a pot of water before cooking. Some people feel that soaking rice in water makes it more pliable when cooked. Try soaking the rice for about 30 minutes to 4 hours. Drain off the water after soaking the rice.

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Pour 2 cups (450ml) of water into a large pot and add a few tablespoons of water. Adding a little more water than needed will make the rice more pliable and sticky. ^{[6] X Research Sources}

Try adding some salt. This will add flavor and keep the sticky rice from being bland.

Add 1.5 cups (300 grams) of short-grain rice or 1 cup (200 grams) of medium or long-grain rice. You should use short grain rice, if possible. Short grain rice usually has more starch than medium or long grain rice, so it will be more pliable.

Both jasmine rice and basmati rice are medium grain rice.

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Boil water on high heat. Do not cover the pot.

Reduce the heat when the water boils and cook the rice over low heat for about 10 minutes. At this step, you can cover the pot.

Turn off the stove when the rice has absorbed all the water. You will see some steam holes in the rice. ^{[7] X Research Sources}

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Leave the covered pot on the stove for an additional 10 minutes. ^{[8] X Research Source} Sticky rice becomes more elastic the longer you leave it in the pot. If you cook sticky rice a day or two in advance, the finished product will be more elastic. However, if you cook this in advance, you will have to wrap the sticky rice well and put it in the fridge so it doesn’t dry out or spoil.

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Clean sticky rice. Put the sticky rice on a plate. If you want, you can stir with a fork to keep the sticky rice from getting too sticky.

Cook sticky rice to make sushi

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Learn the finished product. You can make regular rice taste similar to sushi rice by seasoning it with the right seasoning. However, it will be difficult to make ordinary rice have the same consistency as sushi rice. You can use the rice in this method to make sashimi, bento rice, and sushi rolls, but it will be difficult to make nigiri.

Bring 2 cups (450ml) of water to a boil in a large saucepan.

Add 1/2 cup (300g) short grain rice or 1 cup (200g) medium grain rice. You should use short grain rice, if possible. Short grain rice usually has more starch than medium or long grain rice, so it will be more pliable.

Both jasmine rice and basmati rice are medium grain rice.

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Cover the pot and simmer for about 15 minutes. The water will stop boiling for a few seconds when you add the rice. Wait for the water and rice to boil again, then reduce the heat and cover the pot. Continue cooking until the rice absorbs all the water.

Place 4 tablespoons of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt in a small saucepan. Use a spoon to stir the ingredients. This will be the seasoning for the sushi rice. This also makes the rice more pliable.

Bring the sushi rice seasoning to a boil over medium heat. Stir the seasoning with a fork or whisk until the sugar dissolves.

Make mango sticky rice

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Pour 2 cups (450ml) of water into a large pot and bring to a boil.

Add 1.5 cups (300 grams) of short-grain rice or 1 cup (200 grams) of medium-grain rice. For the best finished product, you should use short grain rice. ^{[9] X Research Source} Short grain rice is inherently more starchy than medium or long grain rice, which results in a tastier finished product.

Popular medium-sized rice varieties include jasmine rice and basmati rice.

Cover the pot and simmer for about 15 to 20 minutes. Turn the stove down to medium low heat. Remember to pay attention to the pot so that the water does not boil over.

In another pot, add 1.5 cups (340ml) of coconut milk, 1 cup (225g) of granulated sugar, and 1/2 teaspoon of salt. Stir ingredients together with a spoon. You will use this mixture to make sticky rice.

To save time, you should do this while cooking sticky rice.

Bring the coconut milk mixture to a boil over medium heat. Stir the mixture occasionally. This will prevent the mixture from burning.

Mix the coconut milk mixture into the rice when the rice is cooked. When the rice is done cooking, remove the pot from the stove and open the lid. Pour the coconut milk mixture over the rice and mix well with a fork or spatula.

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Set the seasoned rice aside for an hour. Cover the rice cooker and place it somewhere where it won’t be disturbed. This will give the rice time to absorb the spices from the coconut milk mixture.

Place 1/2 cup (115ml) coconut milk, 1 tablespoon white granulated sugar, 1/4 teaspoon salt, and 1 tablespoon tapioca starch in a small saucepan. Use a spoon to stir the ingredients. This will be the sauce served with sticky rice. If you don’t have tapioca flour, you can substitute cornstarch or cornstarch. ^{[10] X Research Source}

Boil the sauce. Remember to stir the sauce from time to time so it doesn’t clump or burn.

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Prepare mango. Peel the skin first. If the mango is ripe, you can cut the skin with a knife, then peel it. Once you’ve peeled the mango, cut the mango in half and remove the seeds. Cut the mango into thin slices. Do the same for the other two mangoes.

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Scoop the sticky rice into 4 plates. You can divide into more than 4 servings, but each portion will be smaller.

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Arrange the mango slices. You can place them right next to the sticky rice or stack it on top of the sticky rice. If you stack the mango on top of the sticky rice, you should stack it to create a fan-like shape.

Drizzle sauce over mango and sticky rice. If desired, you can sprinkle some sesame seeds on top of the sauce.

Remember, since you’re not using sticky rice, the texture won’t be as traditional.

Advice

It is recommended to soak the rice in water for about 30 minutes to 4 hours. This will help you cook faster.
Short grain rice is not the same as glutinous rice; however, this type of rice contains more starch than regular rice. This means that, compared to other types of rice (such as medium or long grain rice), short grain rice is usually more pliable when cooked.
Sticky rice and sushi rice are two different types. Sticky rice in Vietnam is often used to make many savory and sweet dishes. Sushi rice is for sushi rolls only. Since both types of rice are sticky when cooked, this article introduces the method of making both types.
If you want to use glutinous rice in your recipes but can’t find it, you should go to the rice shop at the market or the rice counter at the supermarket. Not all grocery stores have sticky rice.
One trick many cooks use to measure water is to place your finger on the surface of the rice. If the water level is just below the first knuckle, you’ve given enough water.
In foreign countries, sticky rice is listed as “sweet rice” or “glutinous rice”. ^{[11] X Research Source}

Warning

Note that there is no other ingredient that can completely substitute for glutinous rice or sushi. You can cook regular rice so that it is soft or pliable, but the finished product will lack the characteristic flavor and texture inherent in glutinous rice.