Chinese-Style Sticky Rice

From Cook's Country | February/March 2008

Why this recipe works:

Chinese-style sticky rice should be just soft enough to soak up savory sauces in dishes General Tso’s Chicken and just sticky enough to be easily eaten with chopsticks. Cooking the rice in boiling water agitated it and helped to release its starch, which made the rice sticky—just what we… read more

Chinese-style sticky rice should be just soft enough to soak up savory sauces in dishes General Tso’s Chicken and just sticky enough to be easily eaten with chopsticks. Cooking the rice in boiling water agitated it and helped to release its starch, which made the rice sticky—just what we wanted for our Chinese-Style Sticky Rice recipe. When the escaping steam formed tiny holes in the surface of the rice, we had a reliable visual cue that it was time to cover the pot and let the rice finish cooking over low heat.

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Serves 4 to 6

Do not stir the rice as it cooks. The finished rice can stand off heat, covered, for up to 15 minutes.

Ingredients

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