Sticky Rice is one of those comforting side dishes that pairs perfectly with so many meals! It is also amazing with a bit of soy sauce or sesame oil drizzled on top, for a slight snack or lunch.
The key to getting that perfect sticky testier is the three S's! Sloshing, Simmering, Steaming. With this method, you'll have rice that clumps together, without being mushy. perfect for scooping up with chopsticks.
Serve this sticky rice with your favorite saucy dishes to soak up all the flavor. It is also great with marinated meat and fish. or enjoy it on its own with a sprinkle of furikake or a drizzle of soy sauce.
However you enjoy it, I am sure this sticky rice will be a side dish that your family will love! I know mine do, this is my kids favorite rice!
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Ingredients Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, with quantities, check out the recipe card below.
Sushi rice: This is ordinary Japanese rice that outside of Japan, if often labeled as "Sushi Rice" to make it easier for western consumers. When cooked, it is fluffy and lightly sticky. It clumps nicely together, so it is easy to eat with chopsticks. But it shouldn't be wet or soggy. If you don't see rice labeled as sushi rice then look for "Hakimai" rice, which is the term for Japanese white rice. You don't want to buy rice that is labeled "Mochigome" or "Sticky Rice" as it is more gelatinous and is used to make Japanese Desserts.
Water: Use water from the cold tap for this recipe. It doesn't need to be chilled but you also don't want warm water.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Rinsing the rice is very important as it washes away the surface starch. This surface starch will make your rice too sticky.
- To rinse your rice, place it in a small hole colander or sieve and run cold water over it for at least a minute. Use your hands to keep turning the rice over so that it all gets well washed. (The sloshing stage)
- For this recipe the rice-to-water ratio is essential so measure both.
- Use water from the cold tap, then bring to a boil; as soon as it is boiling, place a lid on the pan and reduce the heat so the rice is barely simmering (low heat on most stovetops). Cook for 18 minutes. Do not remove the lid. (The simmering stage)
- Once the cooking home has passed, remove the pan from the heat, but still so not lift the lid. Let it sit and steam off the heat for 15 minutes. (The steaming stage)
- After this time, use a large rubber spatula (or rice paddle) to turn the rice over gently. This releases steam from the bottom of the pan and helps to fluff the rice.
Why Is This Recipe Special?
In finding the perfect method I have cooked a lot of rice! Some recipes say you don't need to rinse the rice but I find it is just too sticky if you don't. I wish there was a way to make this quicker, for a rice dish it does take a long time. But I have found that it freezes quite well. Plenty of people will say you shouldn't freeze rice, but I have never had a problem with frozen rice, but you do what you are comfortable with.
I make this at least once a fortnight! It is my kids favorite rice! In fact, other than fries I think this is their favorite side! And I know you will love it too.
- It has a wonderful texture and chew.
- It is an excellent rice for kids as the sticky texture makes it easier to eat.
- It goes with saucy mains and drier mains.
- It can be folded into fun domes for interesting plating. (Like you get in Wagamama!)
Serving Suggestions
If you're wondering what to serve with this recipe, I've pulled together some of my (and my kids) favorite ideas.
What to eat with Sticky Rice
It is the perfect side dish for so many mains, but these are some that we particularly love it with.
- Furikake Salmon
- Miso Butter Salmon
- Honey Miso Chicken
- Teriyaki Shrimp
- Ginger Pork
It is also wonderful as a snack. my younger kids love to drizzle it with soy sauce and a dash of sesame oil. My husband and eldest son dust it liberally with Shichimi Togarashi (Japanese 7 spice, while I love a sprinkling of furikake on mine (I am slowly bring the kids around to furikake!)
More Recipes to Try
If you enjoyed this dish, here are a few more rice recipes I think you'll love! They're all easy, tasty, and perfect for adding to your weekly meal plan.
Enjoy x
If you try this Sticky Rice, please leave a 🌟rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that this recipe is trustworthy. And in a world where AI is becoming so common, it is nice to still have real human interactions.
Any questions about the recipe? Use the comment section below and I'll get back to you as soon as I can.
Get the Recipe
Sticky Rice
Ingredients
- 2 cups sushi rice (see note 1)
- 2½ cups water (see note 2)
Instructions
Rinse the rice.
- Place the rice in a small hole colander or sieve and run cold water over it for at least 45 seconds. Use your hands to keep turning the rice over so that it all gets well-washed.2 cups sushi rice
Cook the rice
- Place the rice in a large saucepan, pour over the water, and then place it over medium-high heat without a lid.2½ cups water
- As soon as the pan comes to a boil, place a lid on the pan and reduce the heat so the rice is barely simmering (medium-low/low heat) for 18 minutes. (see note 3)
- Remove the pan from the heat, but do not lift the lid. Let it sit and steam for 15 minutes.
- After this time, use a large rubber spatula to turn the rice over gently. This releases the steam from the bottom of the pan and helps to fluff the rice.
Notes
- This is ordinary Japanese rice that, outside of Japan, is often labeled as "Sushi Rice" to make it easier for Western consumers. When cooked, it is fluffy and lightly sticky. It clumps nicely together, so it is easy to eat with chopsticks. But it shouldn't be wet or soggy. If you don't see rice labeled as sushi rice, then look for "Hakumai" rice, which is the term for Japanese white rice. You don't want to buy rice that is labeled "Mochigome" or "Sticky Rice" as it is more gelatinous and is used to make Japanese desserts.
- Don't use boiling water. You want cold water. By this, I mean water straight from the tap; there is no need to chill it.
- While the rice is cooking, don't remove the lid, and don't stir the rice. You want to trap the heat and steam in the pan.
Nutrition
Nutrition is per serving
Maria says
Love this quick and easy recipe. Thanks for the pointers. How do I store the leftover sticky rice? I doubled the recipe to last me a few days.
Claire | Sprinkles and Sprouts says
Hi Maria,
The most important thing is to make sure it is in an airtight container/wrapping as it can dry out really easily.
Once cooled, store in your airtight container in the refrigerator for 2-3 days. Or you can freeze it for up to a month.
Hope that helps
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