From Chef/Co-owner Basil Yu, Yagi Noodles, Newport
Feel free to double this recipe if you’re feeding more people for dinner. Serve the rice alongside my recipe for Curry Katsu Pork Cutlet and Japanese Curry with Spring Vegetables.
Sticky Rice
Chef/Co-owner BasilYu, Yagi Noodles, Newport, RI
Ingredients
- 2 cups medium-grain sticky rice
- 2 cups water
- 1 tablespoon coconut oil
- 1½ teaspoons dashi powder
Instructions
- Place the rice in bowl and cover with an inch of cold water; drain and repeat 5 times, until the water runs clear.
- Place 2 cups water in a saucepot and add rinsed rice, coconut oil and dashi powder. Bring to a boil and immediately reduce to a simmer, cover and cook over low heat for 15 minutes, checking at around 12 minutes to be sure the rice isn’t too dry. Add a few tablespoons water if needed. After 15 minutes, remove from heat and let sit covered another 5 minutes. Fluff rice with a fork and serve.
