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 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.

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.

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.

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.

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.

This article by The Kitchn explains that all rice is made up of two different parts of starch components: amylose and amylopectin. Now, I don't really begin to know what each really is, but sticky rice contains almost zero amylose and all amylopectin, and that's the reason it's sticky.

For the fluffiest, most perfectly tender brown rice: Use “Option 1” and soak it overnight in your fridge. This method not only makes the best texture, but as an added bonus the water starts the rice's germinating process. This makes it easier to digest and helps your body absorb its nutrients more effectively.

Many of the nutrients in brown rice help keep your heart healthy. It's a rich source of dietary fiber, which can reduce your risk of death from heart disease. Brown rice also contains high levels of magnesium, which can help make you less vulnerable to heart disease and stroke.

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.

Brown rice refers to rice that is almost completely intact. Th is means that it has not been polished and only the hull has been removed. Th e germ and bran of the rice remain, which is not the case in white rice.

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.

The correct amount of water is reached when you touch the rice with the tip of your index finger, and the water level rises to your first knuckle. I'm told this is the method people in Japan use. This method seems accurate for almost any quantity of rice, although fingers do vary.

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!

Amylopectin is responsible for the sticky quality of glutinous rice. The difference has been traced to a single mutation that farmers selected. Like all types of rice, glutinous rice does not contain dietary gluten (i.e. does not contain glutenin and gliadin) and should be safe for gluten-free diets.

If your rice kernels are sticking together when you don't want them to, you may not have rinsed the grains thoroughly enough before cooking. When rinsing rice in a sieve, let water run over the rice as you agitate it. Keep rinsing until the water straining from the bottom of the sieve runs practically clear.