Sticky rice is a dinner staple that takes almost no effort at all. I love serving it with fish and a side of veggies, or better still, with my favorite cashew chicken recipe.
In less than 30 minutes, you can have a tasty dinner – here’s how to do it.
The great thing about sticky rice is that all you need is rice! The secret to serving sticky rice, however, is using short or medium grain white rice. Long grain rice doesn’t clump together like shorter grain rice; though, long grain rice tends to be cheaper when bought in bulk.
Keep in mind, one cup of uncooked rice yields approximately 3 cups cooked rice. We typically cook about 2-3 cups when we’re serving family, but about a cup is good for the two of us.
However, you’ll also want a rice cooker – since that’s the easiest way to cook rice. I know you can cook rice on the stove, but I have a harder time estimating when it’s done.
I recommend using Aroma rice cooker and food steamerbecause that happens to be the one we’ve had since we got married. It has a convenient tray for steaming vegetables at the same time – so your whole dinner is cooked with you doing practically nothing at all. And, if your rice cooks faster than the rest of your dinner, it has a nifty keep warm feature. Any rice cooker will do the job, so use what works for you.
If you insist on making rice the old fashioned way, then you will find better rice-cooking instructions provided by experts at TheKitchn.
Instructions for sticky rice are much the same for regular rice for except the type of rice you use.
- Measure uncooked rice.
- Put rice in rice cooker.
- Measure water – my cooker has an easy to measure line on the container so I know how much to put in. Put it in container.
- (Optional: add veggies to steaming tray. It’ll take a little longer to cook, but not by much. It’ll be faster than cooking them separately on the stove.)
- Put on lid and set cooker to cook.
- Wait until the cooker pops to keep warm (about 20 minutes). And you’re done! That’s it!
This is information I found using MyFitnessPal for one cup of medium grain white rice. Nutritional facts will vary depending on the brands of food you use.
- Total Calories: 242
- Total Fat: .4 g
- Saturated Fat: .1 g
- Polyunsaturated Fat: .1 g
- Monounsaturated Fat: .1 g
- Trans Fat: 0.0
- Cholesterol: 0.0
- Sodium: 0.0
- Potassium: 53.9 mg
- Total Carbs: 53.2 g
- Dietary Fiber: .6 g
- Sugars: 0.0
- Protein: 4.4 g
- Vitamin A: 0%
- Vitamin C: .6%
- Iron: 15.4%
Look At Me Cook!
This section isn’t necessary since the rice pretty much cooks itself. Still, in case you were curious, this is what the uncooked rice looks like in my rice cooker. This is 1 1/2 cups rice for dinner tonight – more than enough for two.
This is next bit is a little confusing, but my rice cooker came with a 3/4 cup measuring cup that matches the lines on my cooker. So, for every one of those cups I use, I fill it to the corresponding line. Tonight, I used 1.5 cups of rice, or two 3/4 cups, so I filled it to the 2 mark on my container.
I love steaming veggies whenever I make sticky rice, and it’s really easy to throw in a pack of frozen vegetables into the steaming tray. We used the leftover bags we had in our freezer, so you’re seeing a hodge podge of frozen veggies.
Here’s our tasty dinner of fish and rice and veggies – all done in less than 30 minutes.
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