The Best Sticky Brown Rice Recipe! (2024)

FAQs

What is the secret to sticky rice? ›

The key to sticky rice is to not rinse the rice — this washes away the starch dust that allows the rice to clump. 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.

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.

For this technique, you'll boil your rice in an abundance of water for 30 minutes. Drain off the excess water, return the rice to the pot, cover, and let the rice steam for 10 minutes. Ta da! Perfect brown rice, every time.

That's because I'm talking about boiling the rice like pasta in a pot of salted water until it's al dente—cooking time is about 25–30 minutes. Drain the rice, then return it to the warm pot for 10 minutes, covered, off heat, to steam and get even fluffier and drier.

Amylopectin is a highly branched starch molecule that is responsible for making rice gelatinous and sticky. Rice with a high amount of amylopectin will be very sticky once cooked.

Glutinous rice is distinguished from other types of rice by having no (or negligible amounts of) amylose and high amounts of amylopectin (the two components of starch). Amylopectin is responsible for the sticky quality of glutinous rice. The difference has been traced to a single mutation that farmers selected.

Combine 4 tablespoons of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt in a small saucepan. Mix everything together with a spoon. This will be the seasoning for your sushi rice. It may also help your rice become a little more sticky.

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).

First, rinse 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! I like to rinse mine in a fine mesh strainer over a large bowl until the water in the bowl runs clear.

That's because the bran, or the outer layers of brown rice, and the germ are removed to make white rice, which decreases the amount of arsenic.

Why did people stop eating brown rice? ›

Have you even wondered why Asian countries have eaten white rice for thousands of years, not brown? Because brown rice is full of phytates and lectins, which bind to vitamins and minerals and prevent them from being absorbed. Phytates are anti-nutrients found in grains and legumes.

Also called forbidden or purple rice, black rice is a type of rice that belongs to the Oryza sativa L. species ( 1 ). Black rice gets its signature black-purple color from a pigment called anthocyanin, which has potent antioxidant properties ( 2 ).

Medium grain brown rice (below left) – slightly longer than short grain, this is a great all rounder that is slightly stickier than long grain, but not as sticky as short grain (just sticky enough to make sushi rolls).

Build flavors early on!

Ginger and garlic both make for exceptional brown rice. If you're going the spice route we love turmeric, cumin, oregano, and smoked paprika with brown rice. Try adding some of these spices to the pot as you cook your aromatic vegetables. Cook in a flavorful liquid.

To cook brown rice on the stovetop, a good rule of thumb is to follow a 2 to 1 ratio of water to rice; so, for 1 cup of rice, you would use 2 cups of liquid. When in doubt, check the package directions for the optimal ratio for short-, medium-, and long-grain.

Some people find that letting the rice soak in water helps it become stickier in the end. Try soaking it for 30 minutes to 4 hours. Drain the water once the rice has finished soaking. Fill a large pot with 2 cups (450 milliliters) of water and add a few extra tablespoons of water.

Sticky rice has about 4% less amylose than other rice, which makes it very sticky when prepared and cooked. It also has a higher sugar level as compared to its counterparts, which gives it the stickiness.

Gluggy rice is simply rice that has been overcooked and absorbed too much water. If it sticks together in clumps, it usually indicates a lot of starch. You won't notice the starch coating each of the rice grains before you start cooking, but when it hits the water and heats up, it becomes extremely gluey.

While the rice cooks, sauté the tofu, shiitakes, fried onions, dried shrimp, radishes, and pork for a few minutes. Add a tablespoon of soy sauce, 1/2 tablespoon of five spice powder, and the white pepper.