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Fluffy Sticky Rice Made in a Pan

This makes a sweeter fluffier rice. Cook on low medium heat - and keep the lid on no matter what!

Recipe By: himawari (https://cookbuzz.com/kitchen/366)
Serves 4 Prep: 60 min Cook: 30 min

Ingredients

Rice 2 gou (3 gou)
Water 400-450ml (600-650ml)

Method

1
Put the rice into a measuring cup - 180ml = 1 gou. Make it level. Repeat twice and put into a large bowl.
2
Pour the water into the bowl and mix with the rice from bottom to top 2 or 3 times, then drain it of the water.
3
Use your fingers and thumb and stir the rice gently in a clockwise motion about 20 times.
4
Pour some more water into the bowl and repeat Step 2, draining the starch-filled white water each time. Repeat Steps 3 & 4 3 or 4 times, then cover the rice with water and keep aside for 30 minutes in the summer and 1 hour in the winter.
5
Drain the rice in a colander. It should look like this, having absorbed water.
6
Put the rice into a deep pan and add the water (400-450ml for 2 gou or 600-650ml for 3 gou). Level the rice out.
7
Put on medium heat and bring to the boil with the lid on. Cook for 2 minutes then turn the heat down to low and cook for a further 10 minutes.
8
Remove the lid and check if the rice is cooked. if it is, put the lid back on and cook for a further 10 seconds. Turn the heat off and cook on residual heat for 10 minutes. If not, cook as at Step 7 but for a few minutes longer.
9
Fluff up the rice before serving.

Tips & Note

At Step 8, if you see some moisture or bubbles, cook for a further couple of minutes.
If you are not eating the rice immediately, put a wet cloth on the pan and secure with the lid.
450ml water makes a stickier rice (for 2 gou).

Fluffy Sticky Rice Made in a Pan

This makes a sweeter fluffier rice. Cook on low medium heat - and keep the lid on no matter what!

Recipe By: himawari (https://cookbuzz.com/kitchen/366)

Serves 4

Prep: 60 min

Cook: 30 min

Ingredients

Rice 2 gou (3 gou)
Water 400-450ml (600-650ml)
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Fluffy Sticky Rice Made in a Pan

Recipe ID :2056 Posted on 23 SEP 2016
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Serves 4

Prep 60min
Cook 30min
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This makes a sweeter fluffier rice. Cook on low medium heat - and keep the lid on no matter what!

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himawari
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Ingredients

Print Ingredients Email Ingredients
2 gou (3 gou)
400-450ml (600-650ml)

Method

Prep
1h
Cook
30min
1
Put the rice into a measuring cup - 180ml = 1 gou. Make it level. Repeat twice and put into a large bowl.
2
Pour the water into the bowl and mix with the rice from bottom to top 2 or 3 times, then drain it of the water.
3
Use your fingers and thumb and stir the rice gently in a clockwise motion about 20 times.
4
Pour some more water into the bowl and repeat Step 2, draining the starch-filled white water each time. Repeat Steps 3 & 4 3 or 4 times, then cover the rice with water and keep aside for 30 minutes in the summer and 1 hour in the winter.
5
Drain the rice in a colander. It should look like this, having absorbed water.
6
Put the rice into a deep pan and add the water (400-450ml for 2 gou or 600-650ml for 3 gou). Level the rice out.
7
Put on medium heat and bring to the boil with the lid on. Cook for 2 minutes then turn the heat down to low and cook for a further 10 minutes.
8
Remove the lid and check if the rice is cooked. if it is, put the lid back on and cook for a further 10 seconds. Turn the heat off and cook on residual heat for 10 minutes. If not, cook as at Step 7 but for a few minutes longer.
9
Fluff up the rice before serving.

Tips & Note

At Step 8, if you see some moisture or bubbles, cook for a further couple of minutes.
If you are not eating the rice immediately, put a wet cloth on the pan and secure with the lid.
450ml water makes a stickier rice (for 2 gou).

Category

Japan Boiled Easy Peasy Healthy How To... Rice Simmer Vegetarian Rice Everyday

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