When you are talking about uncooked rice, sushi rice, sweet rice, and sticky rice, (for all I know) are the same thing. It seems to me that the shorter the grain, the stickier the rice. We usually use medium grain rice at home for everyday Chinese and Mexican cooking. This type of rice is considered to be a short grained rice.
For best results, you want to soak the rice for a few hours before cooking. This helps any flavors soak in better before you steam it.
I usually soak mine for about 3-4 hours. I simply use the markings on my rice cooker as a guide to show how much water to add.
If you wanted to make sushi, after you cook the rice, just add some sugar and rice vinegar and allow the rice to cool. Roll with your favorite nori sheets and you have sushi.
The cool thing about this type of rice is that it still stays pretty soft once it's cooled. But if it's kept cold for more than a day or so, it will start to get hard like normal rice. But no worries, once you heat it back up, it regains that sticky texture again.
You can buy this type of rice in most grocery stores with an Asian foods aisle.
For best results, you want to soak the rice for a few hours before cooking. This helps any flavors soak in better before you steam it.
I usually soak mine for about 3-4 hours. I simply use the markings on my rice cooker as a guide to show how much water to add.
If you wanted to make sushi, after you cook the rice, just add some sugar and rice vinegar and allow the rice to cool. Roll with your favorite nori sheets and you have sushi.
The cool thing about this type of rice is that it still stays pretty soft once it's cooled. But if it's kept cold for more than a day or so, it will start to get hard like normal rice. But no worries, once you heat it back up, it regains that sticky texture again.
You can buy this type of rice in most grocery stores with an Asian foods aisle.