What makes rice gluey

Cooks into fluffy, separate grains. Lower in amylose than long-grain, but not as low as short-grain. Can be used in place of short-grain. High in amylopectin and low in amylose.

Cooks soft and sticky. Popular types Carolina, basmati, jasmine Arborio, black japonica Sushi, Spanish, pearl Good for Rice pilafs, rice salads tossed with dressing while warm , white rice side dishes Rice salads, rice puddings, risottos Sushi, paellas, stir-fries, rice puddings Problems Cooled rice becomes rock-hard and stays hard unless reheated and served warm.

Can clump as it cools. Can become mushy if cooked with too much liquid. Private Notes Edit Delete. Comments Leave a Comment. Leave A Comment Cancel reply Your email address will not be published.

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Got it. Keep rinsing until the water straining from the bottom of the sieve runs practically clear. But that all has to happen before you start cooking. If your rice is already stickier than you'd like, you could try rinsing it under cold water to remove some of the excess starch.

Other options: you could go the pudding or porridge route mentioned above, or consider turning the rice into a riff on risotto by adding a little stock and Parmesan and stirring until creamy. When the starch of the rice bubbles up and out of the top of the pot, you're going to have a mess on your hands. Several things that might cause this issue.

You may be cooking the rice at too high a temperature, which can creating cloudy, bubbly boil-overs. Or your pot may be too small. Remember, rice needs to expand, plus getting a bigger pot will make it easier for you to cook all manner of dishes. Finally, it could be our old friend starch again: don't forget to rinse your rice before cooking! The cookbook author's affordable go-to dinner uses any and every vegetable in the fridge.

By Julia Turshen as told to David Tamarkin. Whether you've got amaranth or farro or wheat berries, here's an alphabetical guide to cooking every whole grain.

By Sam Worley and Joe Sevier. By Joe Sevier. Need more inspiration on what to eat with sticky rice? Check out these delicious recipes just waiting to be eaten alongside your home-cooked Asian side:. Sticky rice is best eaten the same day, but if you find you have extra, it can be stored and saved for later.

Just remember sticky rice will get stickier over time. However, you can freeze sticky rice! Fill a plastic bag, remove the excess air and store it in the freezer for up to two months. Or, fill a plastic bag; remove the excess air and store in the freezer until needed. The name simply refers to its sticky and glue-like texture.

Sticky rice gets its infamous stickiness from starch; or rather, one type of starch in particular. Other starchy foods contain two starch components—amylose and amylopectin. Serve it with entrees, desserts or even on its own. Skip the takeout temptation and enjoy! Put down the takeout menu! Making it at home has never been easier with this how-to that walks you through what to buy, how to make it and how to serve it.

This feature is not available with your current cookie settings. Step 3: Allow it to stand for at least five minutes before serving. Follow these steps to steam sticky rice:. Step 2: Drain the soaked rice and pour it into a steamer basket.

Is sticky rice gluten free? Why is sticky rice sticky?