Time: 8 hours 15 minutes
Complexity: easily
Servings: 4

Sticky (also known as sweet) rice is a popular grain throughout much of Asia. It's used in both sweet and savory dishes, including Japanese mochi, Korean rice cakes, and the Chinese porridge "Eight Treasures." It differs from regular rice in that it has a higher starch content, which makes the grains sticky and chewy. Below is a basic recipe for steamed sticky rice. It can be served as is, stir-fried with Chinese sausage and mushrooms, or tossed with coconut cream and sliced ​​mango for dessert.

Ingredients:

• 3 cups of sticky rice (also called sweet rice)
• Special equipment: steaming basket, cheesecloth

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

We recommend

Preparation:

Step 1
• Soak the rice in a medium bowl with enough cold water to cover by 2 inches (5 cm) for at least 8 hours or overnight.
Step 2
• Fill a large pot or wok that fits the basket with 20-25 cm of water (the water should not touch the bottom of the basket) and bring to a boil over medium heat.
Step 3
• Line the basket with two layers of damp cheesecloth or a damp, lint-free linen towel. Drain the rice, spread it out in an even layer in the basket, and poke a few holes. Cover the basket with a lid, insert it into the pot, and steam for 25 minutes.
  
  Note
  
  Check the water level in the pan from time to time, adding more if necessary.
Step 4
• Open the basket, press the inverted plate firmly onto the surface of the rice, and carefully turn the plate and basket over. Place the plate on the work surface, remove the basket, and peel the cheesecloth off the rice. Line the basket with cheesecloth, then return the rice to the cheesecloth.
Step 5
• Cover the basket with a lid, return it to the pot, and steam until the rice is tender, about 20 minutes. Serve immediately or keep warm over low heat for up to 2 hours, otherwise the rice will harden and become inedible.

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