Sticky Brown Rice

Looking down on a bowl of cooked brown rice.

This foolproof recipe will show you how to make perfect sticky brown rice every time with just a few simple steps. Cooking has never been easier! Try this quick and easy recipe today! This is the perfect rice to use with your next plant-base sushi.

Course Side Dish

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 45

Resting Time 15

Total Time 1 5

Servings servings

Calories 68kcal

Author Marly McMillen

Equipment

Medium Saucepan

Ingredients

1 cup brown rice
2 cups water
2 tablespoons rice vinegar (see notes)
1 tablespoon granulated sugar substitute maple syrup or agave nectar
½ teaspoon salt

Cups - Metric

Instructions

Place 1 cup of uncooked brown rice in a bowl. Cover with water and let sit for a minute. Use a spoon (or your finger) to stir the rice up a bit to release the starch.
You'll see the water turn a milky color. Use a colander to drain the water.
Add two cups of water to a medium-sized saucepan. Add the rinsed rice. Place over medium-high heat. Bring to a boil.
Reduce heat to simmer and place a lid on the pot. Set your timer for 45 minutes.
After the time is up, remove the lid and stir once to make sure there is no more liquid at the bottom of the pan. If so, let it cook another 5 minutes. If not, remove from heat and allow the cooked rice to rest for 15 minutes.
Mix vinegar, sugar, and salt in a bowl. Stir to dissolve the sugar. When the rice has set for 10 to 15 minutes, pour the vinegar mixture over the rice and stir so all the rice is coated. Cover with a wet kitchen towel and let it sit until you're ready to serve.

Notes

Rice Vinegar adds a classic umami brightness. If you're sensitive to vinegar, you can swap it for 1 tablespoon of lemon juice, 1 teaspoon of mild miso paste, or simply omit it for a more natural, nutty flavor.

Nutrition