I found this in Cook's Country magazine. Sticky rice we can make at home and utilize our chopsticks?! Yippee! I've blended, top off, top on, included oil, and so on, to attempt and make my rice truly sticky. There's nothing unique here to the extent fixings, it's only an extremely basic strategy! Much obliged Cook's Country and Chef Kelley Baker! Try not to mix the rice as it cooks. The completed rice can remain off warmth, secured, for up to 15 minutes.
Ingredients:
2cups long grain white rice3cups water
1⁄2teaspoon salt
Directions:
Place rice in fine-work strainer set over dish. Flush under running water, washing with hands until water runs clear. Deplete completely.Bring flushed rice, water, and salt to bubble in pan over medium-high warmth. Cook, revealed, until water level drops beneath surface of rice and little openings structure, around 5 minutes.
Diminish warmth to low, cover, and cook until rice is delicate and water is completely consumed, around 15 minutes. Serv
