Sticky rice, also known as Japanese rice, becomes sticky when it is cooked, and is used frequently in Japanese cuisine--particularly sushi. However, it can be served with a variety of different dishes. Using this simple method, you can make your own sticky rice in an electric rice cooker. This recipe makes approximately four servings.
Place 2 cups short grain rice into a fine mesh strainer. Place the strainer under cold running water, and rinse thoroughly for several minutes. Continue until the water runs clear.
For modern home rice cookers, the smallest single-person model cooks 1 rice cup (180 ml), whereas large models can cook 10 cups. Commercial models can cook 20 or more cups. As a possible source of confusion, model specifications and names may list either cooked or uncooked capacity. Rice roughly doubles in size during cooking; therefore, a 10 cup (uncooked) rice cooker can produce up to 20 cups of cooked rice. The prices vary greatly, depending on the capacity, features, materials used, and the country of origin.
Pour the rice into the rice cooker. Add 2.5 cups water and allow the rice to sit for 15-30 minutes without turning on the rice cooker. This allows the rice to absorb water prior to cooking, which is essential for making sticky rice.
Top off the water, until the measurement is once again 2.5 cups. Use the measurement marks on the side of the rice cooker as a guide. If your rice cooker doesn't have these marks, simply add ? cup water, as this is the amount typically absorbed in 15-30 minutes.
Turn on the rice cooker, and cook for approximately 15 to 20 minutes. The turn off the heat and allow the rice to steam for an additional 15 minutes.
Open the lid and stir the rice. All the water should be absorbed, and the sticky rice consistency should be apparent. Serve warm or cold, depending on the dish.