Sticky Rice - Steamed, short-grain rice

Aloha, culinary enthusiasts! Today, we're drawing inspiration from the traditional techniques of Hawaii's Pickle Lady – Lenora, as we delve into the art of cooking Sweet Mochi Rice. Perfect for making the beloved Filipino coconut dessert, Bud Bud, this sticky rice is a staple in various Asian cuisines and serves as a delightful base for many sweet and savory dishes. Whether you're a seasoned chef or a curious cook, this recipe will guide you through the old school way of preparing mochi rice to achieve the perfect sticky consistency without the aid of a modern rice cooker.

Ingredients:

- 3 cups sweet mochi rice (also known as sweet rice, Japanese short-grain sticky rice)

- Water, as needed

Equipment:

- Deep pan or pot with a lid

- Wooden spoon

Instructions:

1. Begin by measuring out three cups of sweet mochi rice. Rinse the rice under cold water until the water runs mostly clear to remove excess starch, which helps achieve the desired stickiness.

2. Transfer the washed rice into a deep pan or pot.

3. Pour enough cold water into the pan to cover the rice. Stir the rice and water slightly to distribute the rice evenly.

4. To measure the water level, place your middle finger tip on top of the rice; the water should reach the first joint of your middle finger.

5. Cover the pan with its lid and place it over high heat on the stove. Bring the water to a boil.

6. Once boiling and the water has partially evaporated, reduce heat to low.

7. Stir the rice thoroughly. Ensure that the rice at the bottom is brought up to the top, and vice versa, for even cooking.

8. Cover the pot and allow the rice to cook on low heat for 15 minutes.

9. After 15 minutes, check the rice. If the grains at the top are still a bit hard, stir the rice again and cover the pot. Let it sit for a few more minutes off the heat; the remaining steam will finish cooking the rice.

10. Your sweet mochi rice is now ready to be used in your favorite recipes or to be enjoyed as is with your preferred toppings or mix-ins.

### Cooking Tip:

- If using a rice cooker, follow the machine instructions for sticky rice, but the water ratio and procedure will be similar to the traditional method outlined above.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: This recipe yields approximately 6 servings of sweet mochi rice, ready to be enjoyed as a base for desserts or savory dishes.

Attribution:

This recipe is presented with gratitude to Hawaii's Pickle Lady, Lenora. Discover more culinary treasures by visiting her YouTube channel: https://www.youtube.com/@HawaiisPickleLady

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Sticky Rice - Steamed, short-grain rice