How do u make japanese sticky rice?

Question

dose anyone know what brand rice to use? and how to make sticky rice? and rice balls? i've been dieing to have some but i cant find recipies w/the informaion as the brand and step by step direcions....i dont have a rice mation so i kinda have to go old fashion lol

Answer 1

Use shorter grain Japanese rice which is starchier and sticks better.  If you have a rice cooker that would be the easiest because you just put the rice in the cooker and you can walk away from it as the cooker will cook it just right.  Use a ratio of 2 to 1 cups of water to rice.

If you don't have a rice cooker then put the rice in a strainer and run cold water over it until the water runs clear.  Then let it soak in cold water for about 1/2 hour.  Boil it with the same ratio of water to rice as would be with the rice cooker.  You can also microwave it.  Others prefer 1.5 cups of water to 1 cup of rice, but I like a 2-to-1 ratio.

Answer 2

just find short or medium grain rice.  These are ideal sticky rices.

Answer 3

You need to use short grain rice, such as Nishiki, or Kokuho Rose brand.  also, for recipes, and good directions how to make on stove top, go to:  http://thaifood.about.com/b/2008/06/01/n...

Answer 4

I use any brand of Cal-Rose rice. It is short grain. Rinse the rice four or five times to remove the sugar it is coated with. Let stand in the little water you cannot drain for 20-30 minutes.

I use a rice cooker. One cup of rice to two cups of water. The same would work in a pot cooking the rice for around 20 minutes.

Answer 5

use the following ratio:

1:1.5

Use Nishiki and Hikari Japanese rice, do 2 cups rice for 2 1/2 cups of water.

Put the rice in a bowl and wash with cold water. Give it a 3-4 washings, as it lets water be absorbed, thus adding to the final "stickiness."  Repeat washing until the water becomes clear.

Place the rice in a pot or in a rice cooker. Add water. Let the rice soak in the water at least 30 min. One hour is ideal. This further adds to the final "stickiness."

If you are cooking the rice in a pot, cover the pan with a lid and bring to a boil over high heat. Once the water boils, turn the heat down very low and cook about 15-20 min. until the water is almost gone.

Turn off heat and let it steam for 10-15 minutes before opening the lid.

biggest trick for GREAT RICE is to NEVER OPEN THE LID  from time it get on stove till 15 min after its done cooking. weird as it sounds, that's what makes great rice.

Tips:

   1. If you are using an electric rice cooker, you don't have to worry about adjusting the heat. You still need to let the cooked rice steam before you open the lid.

   2. Japanese rice gets sticky when it is cooked. Long grain rice isn't proper for Japanese cooking, because it is drier and doesn't stick together well.