Content

• Advice
• Warning

Add 1.5 cups (300 grams) of short grain rice or 1 cup (200 grams) of medium or long grain rice. You should use short grain rice, if possible. Short-grain rice is usually more starchy than medium or long grain rice, making it more pliable.

• Both jasmine and basmati are medium-grain rice.

Reduce heat when the water boils and simmer the rice over low heat for about 10 minutes. At this step, you can cover the pot.

Turn off the heat when the rice has absorbed all the water. You should see some air holes in the rice.

Boil 2 cups (450 ml) of water in a large pot.

Add 1/2 cup (300 grams) of short grain rice or 1 cup (200 grams) of medium grain rice. Use short grain rice, if possible. Short grain rice is usually more starchy than medium or long grain rice, making it more pliable.

• Both jasmine rice and basmati rice are medium-grain rice.

Add 4 tablespoons of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt in a small saucepan. Stir all ingredients with a spoon. This will be the seasoning to add to the sushi rice. This also makes the rice more pliable.

Bring the sushi rice seasoning to a boil over medium heat. Stir the seasoning with a fork or small whisk until the sugar is dissolved.

Pour seasoning water into the rice. Do this while the rice is still hot. You don't need to use up the seasoning if you want the rice to taste lighter.

Mix the rice and seasonings well with the rice paddle. You can use a spreader, but make sure it's not metal.

• Mix the rice in front of a fan or have someone fan the paper fan on top of the bowl. This will help the rice cool down more quickly.

Add 1.5 cups (300 grams) of short grain rice or 1 cup (200 grams) of medium grain rice. For the best results, you should use short grain rice. Short grain rice is inherently more starchy than medium or long grain rice, resulting in a more delicious finish.

• Popular medium-sized rice varieties include jasmine rice and basmati rice.

Cover the pot and simmer for 15 to 20 minutes. Turn the stove to low heat. Be sure to watch the pot carefully so that the water does not boil over.

In another pot, add 1.5 cups (340 ml) of coconut milk, 1 cup (225 grams) of white sugar, and 1/2 teaspoon of salt. Stir the ingredients well with a spoon. You will use this mixture to create the sticky rice.

• To save time, you should do this while the rice is cooking.

Boil the coconut milk mixture over medium heat. Stir the mixture from time to time. This will prevent the mixture from getting burned.

Mix the coconut milk mixture into the rice once the rice is cooked. When the rice is done, remove the pot from the stove and open the lid. Pour the coconut milk mixture into the rice and mix well with a fork or dough mix.

Add 1/2 cup (115 ml) of coconut milk, 1 tablespoon of white sugar, 1/4 teaspoon of salt, and 1 tablespoon of flour in a small saucepan. Stir all ingredients with a spoon. This will be the sauce served with sticky rice. If you don't have tapioca flour, you can substitute it with cornstarch or cornstarch.

Bring the sauce to a boil. Be sure to stir the sauce from time to time so it doesn't clump or burn.

Sprinkle sauce over mango and sticky rice. If you want, you can sprinkle a little sesame seeds over the sauce.

• Remember, since you are not using sticky rice, the texture of the dish will not be the same as the traditional one.

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Advice

• Should soak rice in water for about 30 minutes to 4 hours. This will help you cook faster.
• Short grain rice is not the same as sticky rice; however, this type of rice contains more starch than normal rice. This means that, compared to other types of rice (such as medium or long grain rice), short grain rice is generally more pliable when cooked.
• Sticky rice and sushi rice are two different types. Sticky rice in Vietnam is often used to make many savory and sweet dishes. Sushi rice is used only for sushi rolls. Since both types of rice are sticky when cooked, this article introduces a method for making both types.
• If you want to use sticky rice in a recipe but can't find one, you should go to the rice shop at the market or the rice stall at the supermarket. Not all grocery stores have sticky rice.
• One trick many chefs use to measure water is to place their fingers on the surface of the rice. If the water level is just below the knuckle of your first finger, you should be well hydrated.
• In foreign countries, sticky rice is recorded as "sweet rice" or "glutinous rice".

Warning

• Note that there is no other ingredient that is a complete substitute for sticky rice or sushi. You can cook regular rice in a soft or supple manner, but the finished product will lack the flavor and texture inherent in the sticky rice.