Recipe No 517 rice dish

Sticky medium-grain rice

Weighing your rice and water is the best way to make perfect rice every time. Forget lackadaisical methods involving fingers and knuckles—they are unlikely to produce consistent results.

Regardless of the proportions you prefer, the secret is the method rather than the amount. Find your preference based on the rice you buy and record your preferred weights. The best way to experiment is to use the same amount of rice each time, such as 100 g; then vary the weight of water you use to explore variations in texture. Remember to wash the rice and be sure to drain it for an equal duration before each experiment.

Time

Prep:

Total:

Difficulty
very easy
Yield
2–4 serves • 340 g
Metric Imperial

Processes

  • Uncooked medium-grain (Calrose or ‘sticky’) rice
    150 g
  1. 01
    Wash thoroughly in several changes of water. When fully washed, water will run clear. This will take several minutes of washing.
  2. 02
    Allow to drain for at least .
  3. 03
    Add to rice cooker.

  • Water, filtered
    300 g
  • Salt (½ tsp)
    2 g
  1. 04
    Add to rice cooker and set to cook.
  2. 05
    When cooking program has finished, stir immediately to break up any clumps.

Notes

Chef’s notes (1) Adjusted the water from 230 g to 270 g because some rice is under done. Check this addresses the issue and adjust again if necessary.

Food pairings

Rice cakes: masala chicken, Rice cakes: Denver omlette

Categorisation

Category
rice dish
Meal
component
Cuisine
south-east asian
Diet
high carb raw foods vegan vegetarian
Tags
calrose grain medium medium grain medium-grain rice sticky