Sticky White Rice

So I’ll be the first to admit that my recipes are inspired by an Italian’s upbringing, so when it comes to Asian recipes, I don’t claim authenticity. What I can claim is that this Sticky White Rice is delicious and a perfect side to just about anything Asian influenced (or, as shown, top it with a fried egg and Everything Bagel seasoning and call it breakfast). I’ve pared this down to include more approachable ingredients; I’ll assume if you have mirin in the house, you don’t need my help.

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5 from 1 vote

Sticky White Rice

Best rice recipe ever.
Course Main Dish, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3 cups cooked rice
Author Jim


  • 1 cup medium grain rice (in your grocery, this is probably arborio)
  • 2 cups water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/3 cup rice vinegar (apple cider works great too)


  • Rinse uncooked rice under cold water for about a minute. This helps remove excess starch and gives a more pleasant texture.
  • In a saucepan, bring 2 cups water to boil and 1/2 teaspoon of salt to a boil. Stir in 1 cup of rinsed rice. Cover. Reduce heat and simmer for 20 minutes or until all water is absorbed.
  • In a separate bowl, combine sugar, remaining salt, and vinegar. Microwave for 30 seconds to dissolve.
  • Pour dressing evenly over rice and fold gently with a spoon to mix. Serve warm to room temperature.*


*Traditionally you would fan the rice to dry it for sushi. This isn't for sushi, so the fussiness isn't called for.


Serving: 3People | Calories: 289kcal

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