The Best Sticky Brown Rice Recipe! (2024)

FAQs

Is there such a thing as sticky brown rice? ›

Characterized by its distinct, chewy texture and light sweetness, sticky brown rice is great to serve with savory stews, plant-based chili, chickpea curries, and stir-fries.

Ginger and garlic both make for exceptional brown rice. If you're going the spice route we love turmeric, cumin, oregano, and smoked paprika with brown rice. Try adding some of these spices to the pot as you cook your aromatic vegetables. Cook in a flavorful liquid.

Rinse the long grain rice a few times to get rid of any excess surface starch and prevent the rice from being too slick. Then, instead of the regular 2:1 ratio of water to rice, go for a 2.5:1 ratio. It makes the rice a little bit mushier, thus mimicking the sticky texture.

Sticky rice has an unusually high amount of amylopectin and is very low in amylose, helping the grains stick together as they cook. It's similar to sushi rice, but significantly stickier.

Sticky rice is also called sweet rice, because of its distinct taste that is subtly sweeter than other types of rice. However, even if it has a hint of sweetness, the sweet taste will not overpower the flavor of the food that will be served alongside it.

GBR contains far more dietary fiber than white rice (3.2 g vs. 0.2 g per 100 g; Table 1). It was reported that dietary fiber in whole grain foods could significantly reduce the postprandial plasma glucose concentration [24], and foods derived from whole grains are classified as having a low glycemic index.

Medium grain brown rice (below left) – slightly longer than short grain, this is a great all rounder that is slightly stickier than long grain, but not as sticky as short grain (just sticky enough to make sushi rolls).

Brown rice is a whole grain that still has the hull, the bran layer and the germ intact, allowing it to have high levels of fiber and other nutrients. White rice, on the other hand, does not have any of the aforementioned, which makes it less nutrient-dense, although enriched rice has more of certain nutrients.

First, rinse the rice.

This step is essential for removing excess starches on the outside of the rice. If they're not washed away, they will cause the rice to clump and become gummy as it cooks. Our goal is to make perfectly fluffy brown rice, so don't skip this step!

And finally, after cooking, let your rice rest off the heat with the lid on for about 10 minutes. This pause before serving helps the rice absorb the last of the moisture in the pot. If you skip it, the rice can be a little sticky and gummy when scooping it from the pot instead of light and fluffy.

What makes rice turn out sticky? ›

Amylopectin is a highly branched starch molecule that is responsible for making rice gelatinous and sticky. Rice with a high amount of amylopectin will be very sticky once cooked.

Combine 4 tablespoons of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt in a small saucepan. Mix everything together with a spoon. This will be the seasoning for your sushi rice. It may also help your rice become a little more sticky.

Using a microwave-safe container, add your soaked, rinsed rice and cover with an equal amount of boiling water. Cover your container with cling film or a plate, and microwave for three-four minutes on high. Stir your rice and then cook for another two-three minutes.

Gluggy rice is simply rice that has been overcooked and absorbed too much water. If it sticks together in clumps, it usually indicates a lot of starch.

Fry 1 thinly sliced onion in 2 tbsp oil until golden, then stir in ½ tsp ground turmeric and 2 tbsp pounded dried shrimp. Add rice, 250 ml (1 cup) water and 1 tsp salt. Cover, then simmer for 20 minutes over low, until rice is cooked. Rest for 5 minutes, then serve, scattered with toasted sesame seeds.

What makes Chinese Rice Sticky? In Western cuisine we refer to sticky rice when we obtain a dish that has been overcooked because we have added too much liquid, but it turns out that the amount of starch present in the rice through amylose and amylopectin plays a determining role in the cooking process.

Starch is what causes rice to become sticky and clump together. If you cannot bear to eat rice without washing it, then rinse it once or twice—but don't rinse so much that the water runs clear. You still want some of that starch left. Consider letting the rice soak in a pot of water before you cook it.