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Sticky Rice with Peas
EatingWell Test Kitchen
“Glutinous rice is a type of short-grained rice that becomes sticky when cooked, though doesn't contain any gluten.”
1 cup short-grain glutinous rice, or basmati rice
1⅔ cups cold water
½ teaspoon salt
1 cup fresh or frozen peas, (not thawed)
1Rinse glutinous rice in a strainer under cold water, rubbing with your fingers to remove excess starch. (If using basmati rice, you do not need to rinse it.) Drain and transfer to a medium saucepan. Add water and salt. Bring to a simmer over medium-high heat, stirring occasionally. As soon as the water simmers, reduce heat to low and cover the pan. Cook until nearly all the water has been absorbed, 8 to 12 minutes.
2Add peas and cook until all the water has been absorbed, 2 to 3 more minutes. Remove from the heat and let stand, covered, for 5 minutes.