An easy, bulletproof method to make Japanese sticky rice on the stove every time! A simple technique for perfectly sticky rice that’s as good as the one you order in your favorite restaurant!
Cooked rice is a staple in our household and, it’s one of those convenient things to have in your fridge! You can make a speedy stir-fry for dinner or throw it in a bowl with some toppings for a sushi bowl!
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 or until the water is not cloudy.
Transfer washed rice to a saucepan. Add water, cover and leave to 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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