Sticky rice is one of those comforting side dishes that pairs perfectly with so many meals! It's also amazing with a bit of soy sauce or sesame oil drizzled on top for a light snack or quick side.
The key to getting that perfect sticky texture is the three S's - Sloshing, Simmering, Steaming. With this method, you'll have rice that clumps together in all the best ways, making it easy to scoop up with chopsticks or just pile onto your plate.
Serve this sticky rice with your favorite saucy dishes to soak up all that flavor, with grilled or marinated meats and fish, or enjoy it on its own with a sprinkle of furikake or a drizzle of soy sauce. However you serve it, this sticky rice is a versatile and delicious side that your family will love!
Ingredient Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.
Sushi Rice: 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.
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 45 seconds. Use your hands to keep turning the rice over so that it all gets well-washed. (The sloshing stage)
- The rice-to-water ratio is essential, so measure both.
- Use cold water in the rice and bring it 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 (medium-low/low heat) for 18 minutes. Do not remove the lid; this is best if you have a glass lid, as you can still see the water. (The simmering stage)
- Once the cooking time has passed, remove the pan from the heat, but do not lift the lid. Let it sit and steam for 15 minutes. (The steaming stage)
- 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.
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Why You'll Love This Sticky Rice
- 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 so many different mains.
- It can be molded into fun domes for interesting plating.
Serving Suggestions
It is perfect as a side dish for so many dishes, 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. I love a sprinkling of furikake on mine while my husband and eldest son dust it liberally with Shichimi Togarashi (Japanese 7 spice).
Enjoy x
If you make this Sticky Rice, please come back and comment. You can also tag me on social media.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Sticky Rice
Ingredients
- 2 cups sushi rice (see note 1)
- 2 ½ 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.2 ½ 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
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