I have jasmine long grain brown rice and want to make it as STICKY as possible. Help?

Question:

I didn't know long grain rice is harder to make sticky and I like brown rice. The rice is from thailand. Any suggestions? It says 2 cups of water for 1 cup of rice. It says boil water, put rice in, boil again, simmer for 40 minutes, remove lid and let sit for 5 minutes. More water? Less water? Cooking time? I do NOT have a rice cooker. Just a pot. Thank you knowing-about-rice people!

Answer:

There are degree of starch that make rice sticky. What you got won't make it sticky at all.
These rice are in order of their stickiness.

Usually used for deserts:
1) Sweet Rice (sticky short grain)
2) Sticky Jasmine Rice (sticky long grain) - less sticky than Sweet rice (short grain)

Usually used as sushi rice:
3) Cal rose (Japanese short grain)
4) Medium Grain - less sticky than Japanese short


5) Regular Jasmine rice - stickier when cooked with a bit more water else, less sticky less water. - less sticky from medium grain.

6) Regular long grain (Texas) - least sticky

7) Basalt has the longest grain and they are not sticky at all. 6) Short Grain Brown Rice

8) Brown rice - short grain

9) Brown Rice (long grain)

Rice from 2 - 10 are normally used in regular meal, just depends on what country or users.


As you can see, if you want your rice sticky you need to buy something from 1 - 5