In this post, I will be sharing with you one of the easiest recipes posted on this blog yet, how to make Japanese sticky rice on the stove.
An easy, bulletproof method to make Japanese sticky rice on the stove perfectly each and every time!
Asian food is one of my favorites, I love how it tastes and the mix of flavors. I usually make some Asian inspired dishes at least once every week. So cooked rice is a staple in our household!
Here’s why you’ll love this Japanese sticky rice on the stove recipe:
- Meal-prep friendly; I usually make a big batch of sticky rice on Sunday and keep it in the fridge for the upcoming week.
- Sticky rice is so versatile because you can make so many different dishes with it. You can top it with whatever your heart desires and make a completely different dish each time. From sweet to spicy or even just as is, it’s so good.
- Before trying this method, I struggled to cook rice on a stovetop for a long time. I overcooked and even burnt a lot of rice. This method is so easy, once you try it you won’t go back!
How to make sticky rice on the stovetop:
- First, you will need a medium to short-grain rice to get that perfect sticky texture that characterizes Japanese rice. (I highly recommend this brand of rice to make Japanese style sticky rice)
- Wach your rice thoroughly under cold water, making sure to gently scrub the rice between your hands to remove any excess starch.
- Transfer your washed rice to a saucepan and add cold water. Soak in cold water for 30 minutes.
- Place your saucepan over high heat and bring to a boil.
- Once it starts boiling, lower the heat to medium-low and cover. Do not uncover the rice once you cover it.
- Cook for 12 minutes. Leave covered for at least 15 minutes before serving.
This sticky rice on the stove is perfect for:
- As a side for a hearty meal
- Sushi sandwiches
- Poke Bowls
Here are some recipes to serve with this sticky rice:
What you might need to make this recipe:
- 1 cup sushi rice or short grain rice
- 1 1/4 cup cold water
Wash rice in cold water and drain, at least 3 times.
Transfer to a saucepan. Add water and leave for soak for 30min.
Bring your saucepan to a boil over high heat without covering it. When it starts boiling, cover your saucepan with a lid and bring the heat down to medium-low.
Let it cook for 12min. Remove from heat and leave covered for at least 15 min before serving. Season as you wish.
- The recipe below is for 2 servings but you can double or triple the ingredients. The soaking and cooking time remains the same.
- Rice can be stored in a container covered in the fridge for up to 1 week.
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