How to cook sticky rice (glutenous rice) to be like those in the Chinese dim sum?

sticky rice is a particular type of rice... you can buy sushi rice..which is sticky also if you want it stickier.. add more water.. 3 tbs more water for every cup of water you add

I just made this for the first time, and it turned out perfect. You'll know that you got the right rice if it's rounder in shape than regular rice. First, rinse the rice with cold water. Put as much rice as you think you'll need in the rice cooker. For measuring water in a rice cooker, do this: fill water until you can put the tip of your thumb at the top of the rice and the water reaches the first joint. While the rice is cooking in your rice cooker, you'll want to prepare the "seasoning". Add four parts rice vinegar to 2 part sugar and 1 part salt to a sauce pan and cook until everything melts together. Sprinkle this mixture over your rice, using 1 - 2 tsp seasoning per cup of rice. VIOLA! restaurant quality sticky rice.

dont buy instant rice!!! just buy any brand of cooking rice . normal procedure is to add equal parts of rice and water (EX> 1 cup rice and 1 cup water cook for 20 mins.) if you want it sticky cut back on the water by 4 tbs or more and let it set an extra 5 mins

I used to buy STICKY RICE at Trader Joe's, but went there yesterday and they no longer carry it. Today I went to 2 large Asian markets, and they don't have anything called STICKY RICE. I bought one of their brands of rice, and will try cooking it tonight in my rice cooker, following the directions I used to use for the STICKY rice I got at Trader Joe's. I hate it when products are discontinued! Are you having any luck finding sticky rice?

Make the rice like you normally make it, and just add some corn starch to the batch. It'll be sticky just like the 'glutenous' stuff. I make it that way all the time when I make Sushi and have no glutenous rice.

Myra's way would work best. If you don't have a bamboo steamer, I've used a wok and two shallow bowls. Basically put one bowl in the wok upside down, then place the second bowl, right side up, on top of the first bowl (make sure it's steady) - the moistened cheesecloth or towel filled with rice will be in this bowl, fill the wok with water, cover, and steam away. Keep an eye on the water level. I've tried making this type of rice in a rice cooker - it didn't turn out as yummy as the rice that was steamed.

You have got quite some good answers up there, you may try the below recipe <<<<<<<Lotus leaves wrapped Sticky Rice >>>>>> serves 2 2 dried lotus leaves (you may find them in Chinese Grocery store) 150 g sticky rice, soak in water for overnight 100g chicken thighs, cut into bite-size 3 dried mushroom (shitake mushroom) soak in water till soft 1 teaspoon of dried shrimps, soak in water 2 dried scallops, soak in water overnight, then shredded a few dried lotus seeds (optional), soak in water overnight 2 tablespoon of peanut oil 1 gloves of garlic, crushed a dash of cooking wine Marinade for chicken meat 1 tablespoon of osyter sauce 1 tablespoon of light soy sauce 1/4 teaspoon of salt 1 tablespoon of cooking wine 1/2 teaspoon of cornstarch 1/2 teaspoon of sugar 1) Season the sticky rice with a pinch of salt and 1 tablespoon of peanut oil (or cooking oil) 2) Marinate the chicken meat for about 30 minutes 3) Prepare the bamboo steamer, over hot water in wok 4) Heat wok over high heat, when you see the stream coming up, reduce high to medium, add 1 tablespoon peanut oil, stir-fried the garlic till fragrant, then remove it from wok. 5) Add dried shrimps, dried scallops and sliced mushroom, lotus seeds in wok and stir-fry quickly, sprinkle cooking wine in wok, stir-fry for a few seconds, then pour chicken meat in the wok (all together with the marinade sauce) and stir-fry the chicken meat till halfly cooked, set aside 6) Clean the dried lotus leaves with wet towel, make the 2 to be soft a bit, then cut one of them in round shape (about 8 inches in diameter). Put the some round leave in the middle of the big leaves. 7) put a layer of sticky rice on the round leave, spoon all the chicken meat on top of the sticky rice, then put another layer of sticky rice on top of the chicken meat. 8) fold the edges of the leave to the middle, turn it upside down, put it on a plate and then put it in the steamer and steam over boiling water for about 45 minutes to 1 hour. 9) Serve when hot (below is a photo of steamed sticky rice) http://www.dragonboat.co.nz/images/Sticky%20Rice.jpg P.S. you can't have the same texture and sticky chewy feel of glutenous rice if you mix short grain rice or pearl rice together and cook it in electrical rice cooker, it turns to normal stream rice.

Use Japanese pearl rice and boil with butter and little water. Cook for about ten minutes longer than specified at low to medium heat with a lid on.

cloud9, my wife is from the philippines and what you call dim sum. they call it by another name. fact is, simply cook white rice according to directions and you can get your stick rice with less water (but watch it). Brown rice; superior to white wouldn't be the same. Maybe ya may have to experiment for the texture you want. Malagkit is the same as what you call it wrapped in leaves.