How do the chinese make their rice so sticky? like at the chinese restaurants.?

Question

How do the chinese make their rice so sticky? like at the chinese restaurants.?

Answer 1

I've never seen sticky rice at a Chinese restaurant.  You must mean Japanese.  Chinese rice & Japanese put a little more water when cooking and also like other people said it's short grain. They use vinegar & sugar only for special recipes......

Answer 2

short grain rice = more sticky

long grain = more apart less sticky

Answer 3

They use a short grain rice like a pearl or a sushi rice. Then when it is done cooking, they add a little rice vinegar and sugar to it and fan the rice as they fold this mixture in. Mostly it is the kind of rice they use.

Answer 4

Actually, Chinese favor the long grained rice which is the least sticky of the white rice types.  We used to buy nothing but Texas long grained rice, because we considered that the best rice to serve.

Little more sticky is medium grain rice.

Most sticky steamed rice served with regular meals is the short grained (or Japanese) white rice.

Because rice is so pricey now, I'm not too picky and don't insist on a particular kind anymore -- I get what I can at a half-way decent price.

Answer 5

It's just plain white rice! It's not converted. I make and eat it all the time and there is nothing added, no sugar, vinegar etc. You can get big bags of it at all Asian stores or Costco etc.