Perfect Sticky Rice

There's nothing like a quick dinner of pot stickers, rice and a steamed veggie.

This is exactly what we ate on Saturday night (minus the veggie) before Elli's dance recital. Don and my sister Kathy volunteered to make dinner while I got Elli's hair ready and her dance costumes organized.

Kathy was in charge of the rice. Don was going to make the pot stickers. I watched her pour the rice in the pan and I immediately thought "oooh, she's not doing it right" she should bring the water to a boil first.  But I had other things to do so I left her alone to make rice and I left the kitchen.

Boy am I glad I kept my big mouth shut, because she made the BEST sticky rice. We sat down to eat and I couldn't believe how perfectly sticky it was. The chopstick was begging for a dip in the pan. The rice literally stuck like glue. It was awesome!!

I asked her to share her recipe (of course.) She learned how to make it from Aki Mori a Japanese exchange student who lived with them over 10 years ago.  So this is a very authentic, and special recipe I'm sharing with you.

Kathy claims it comes out perfect every time, even with brown rice.

Aki's Sticky Rice
serves 4

1) Pour 1 cup Jasmine rice in a pan. (also works with brown rice.)
2) Rinse rice 2-3 times until less milky looking.
3) Add water to the level of one finger tip above rice (~3/4 inch)
4) Add salt.
5) Bring to a boil, uncovered.
6) Turn down to simmer, cover, and cook for 13 minutes (exactly.)
7) Turn off heat and let sit covered for 10 minutes. (do not uncover or fluff until done.)

 

Enjoy!