Sticky Rice / Brown Rice Recipe

Sticky Brown Rice

1. 1

   Rinse and Soak

   Place 2 cups short-grain brown rice in a fine-mesh sieve or bowl. Rinse under cold running water until the water runs mostly clear to remove surface starch. Transfer rice to a bowl and cover with 4 cups cold water. Soak at room temperature 1 to 4 hours (minimum 1 hour helps reduce cooking time and improve stickiness). Drain and rinse after soaking.

2. 2

   Combine for Cooking

   After draining, place the soaked rice in a medium saucepan. Add 2 1/4 cups fresh water, 1/2 teaspoon salt, and 1/2 cup unsweetened coconut milk if using (reduces plainness and contributes slight creaminess). Stir once to combine.

3. 3

   Bring to Simmer

   Cover the saucepan with a tight-fitting lid. Bring the pot to a gentle boil over medium-high heat. Once it reaches a boil, immediately reduce heat to the lowest simmer setting so the pot is barely simmering (low and steady heat prevents scorching and helps rice become tender).

4. 4

   Cook Covered

   Cook, covered, without lifting the lid, for 30 to 40 minutes. Check at 30 minutes: the liquid should be absorbed and rice tender but still slightly chewy. If liquid remains and rice is not tender, keep covered and cook in 3–5 minute increments until done. Total cooking time will depend on rice brand and soak time; plan 30–40 minutes after bringing to simmer.

5. 5

   Steam Rest

   When the rice has absorbed the liquid and is tender, remove the pot from the heat but keep it covered. Let the rice steam for 10 minutes to firm up and develop stickiness. Do not lift the lid during this resting period.

6. 6

   Fluff and Finish

   After resting, remove the lid and gently fluff the rice with a rice paddle or fork, using a cutting motion to separate grains without crushing them. Stir in 1 teaspoon neutral oil or butter if desired for sheen. Taste and adjust salt if necessary.

7. 7

   Serve

   Spoon the sticky brown rice into bowls or onto plates while warm. This side pairs with grilled proteins, curries, or as a base for bowls. Leftovers can be refrigerated in an airtight container for up to 4 days.