The Best Sticky Brown Rice Recipe! (2024)

FAQs

What is the secret to sticky rice? ›

The Secrets to Perfect Sticky Rice

Soak the sticky rice for in enough water to cover the rice. This softens the grain and the extra water helps add that fluffy texture. Soaking for 4-24 hours is a good range. After soaking, add a little salt before cooking for taste, about 1/2 to 3/4 of a teaspoon.

It's not as easy to achieve sticky brown rice because the bran layer is a natural barrier with the starch required to make the rice sticky. However, it is possible to achieve sweet sticky brown rice for sushi or whatever dish you make.

Add broth and i sometimes put soy sauce /sesame oil and cilantro in it. Or if im feeling more mexican flavor, ill add some cumin, chili powder, and cilantro/onion. Roast the rice sightly with some chopped onions in a bit of butter or olive oil before adding the hot chicken broth.

GBR contains far more dietary fiber than white rice (3.2 g vs. 0.2 g per 100 g; Table 1). It was reported that dietary fiber in whole grain foods could significantly reduce the postprandial plasma glucose concentration [24], and foods derived from whole grains are classified as having a low glycemic index.

How to Make Sticky Rice. Soak rice for 15 minutes prior to cooking it for an additional 10 minutes. This rice requires a ratio of 1:1, meaning 1 cup of rice to every cup of 1 cup of water. It's as easy as that!

Chinese Cooking Rice Wine – This provides acidity and a flavor boost; the alcohol will “cook off” during the heating process. Tamari Sauce – Feel free to use tamari or soy sauce for a deep umami flavor. Asian Sesame Oil – Be sure to use toasted Asian sesame oil found in ethnic aisles of major grocery stores.

Short grain brown rice rice – short and stubby, this cooks up sticky so the grains clump together, making it ideal to pick up with chopsticks and use for things like sushi where you want the rice to stick together.

Sticky rice is also called sweet rice, because of its distinct taste that is subtly sweeter than other types of rice. However, even if it has a hint of sweetness, the sweet taste will not overpower the flavor of the food that will be served alongside it.

Add extra seasoning: cooking brown rice with salt is essential for flavorful grains, but you can also infuse more flavor by adding olive oil and butter, swapping in garlic salt, or adding spices such as cayenne, ground ginger or cumin.

First, rinse the rice.

This step is essential for removing excess starches on the outside of the rice. If they're not washed away, they will cause the rice to clump and become gummy as it cooks. Our goal is to make perfectly fluffy brown rice, so don't skip this step!

Why do you soak brown rice before cooking? ›

Soaking is optional, but we recommend it! Soaking grains helps to remove some of the naturally-occurring phytic acid in the grain, which helps improve digestibility and speed cook time. To soak: Add rice to a large mixing bowl or pot and cover with twice the amount of lukewarm water (1 cup rice + 2-3 cups water).

Also called glutinous rice, it is evident that sticky rice is very high in starch. It is the excess release of starch during steaming that sticky rice gets that glue-like texture to them. Sticky rice health benefits include increased bone density, decreased inflammation, improved heart health, etc.

White rice is the most common, but brown rice may have more health benefits. As a good source of several healthy minerals and antioxidants, brown rice may help prevent heart disease. On the other hand, white rice — especially sticky rice — provides fewer nutrients and may raise the risk of type 2 diabetes.

Also known as glutinous or sweet rice, sticky rice is a short-grain japonica variety that has a relatively large amount of amylopectin, which makes it incredibly sticky.

What makes it sticky? Unlike classic white or wholegrain rice, sticky rice has a much higher starch content containing unusually high amounts of amylopectin and a very low amount of amylose.

To ensure the grains cook and absorb moisture evenly, sticky rice first needs to be soaked and rinsed in water before cooking. Once steamed, the grains of glutinous rice become tender but maintain a distinct chewiness.

I use a 1:2 ratio of rice to water. I rinse my rice at least 4 times before adding it to a pot with the water, a dash of salt, and some fat. I bring it to a boil and let cook, covered, for 20 mins. At the beginning I swirl the pot but then I let it rest once the rice starts getting thicker.