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Sticky Rice

By Jasminv128

Mulan based. Yummy side, let's use chopsticks!

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Rate this recipe 4.3/5 (13 Votes)

Ingredients

  • 2 cups medium-grained white rice (Calrose)
  • 2 1/2 cups cold water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 tablespoons black sesame seeds
  • 3 tablespoons white sesame seeds

Details

Servings 25
Level of difficulty Average
Preparation time 45mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

Measure the rice and place it in a fine-holed colander or strainer. Rinse the rice under cold running water until the water runs clear.

Step 2

Drain well, and transfer to a heavy saucepan. Add 2 1/2 cups fresh cold water. Cover and soak for 30 minutes before turning on heat.

Step 3

Bring rice to a boil, reduce heat to low, cover and cook until water is absorbed and rice is just tender, about 15 minutes.

Step 4

While rice cooks, combine the vinegar, sugar and salt in a small saucepan. Heat until sugar dissolved. Allow to cool.

Step 5

Remove the rice from heat and let stand, covered, for 15 minutes. Transfer to a large bowl and toss with vinegar mixture and sesame seeds while still warm.

Step 6

Cover rice with a clean, damp towl and cool completely at room temperature. The rice should be used within several hours to maintain moisture and tenderness.

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Salt/Pepper to taste

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Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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