Sticky Rice Knoxville is a savory, Southern-inspired twist on classic sticky rice, featuring caramelized onions, garlic, and a touch of soy sauce for depth. This version is a hearty side dish that pairs perfectly with grilled meats or roasted vegetables, and it’s surprisingly simple to make at home. The combination of glutinous rice and a rich, umami-packed sauce creates a comforting, satisfying dish that’s sure to become a favorite.
Ingredients
- 2 cups (400 g) glutinous sweet rice (also labeled “sticky rice” or “sushi rice”)
- 2 cups (480 ml) water, for soaking
- 2 tablespoons (30 ml) vegetable oil
- 1 large yellow onion, thinly sliced (about 2 cups / 200 g)
- 3 cloves garlic, minced
- 1/4 cup (60 ml) soy sauce (use tamari for gluten-free)
- 2 tablespoons (30 ml) rice vinegar
- 1 tablespoon (15 ml) honey or brown sugar
- 1 teaspoon (5 g) smoked paprika
- 1/2 teaspoon (2.5 g) black pepper
- 1/4 cup (60 ml) water, for the sauce
- 2 green onions, thinly sliced, for garnish
- 1 tablespoon (15 ml) sesame seeds, for garnish (optional)
Instructions
- Rinse the glutinous rice in a fine-mesh strainer under cold running water until the water runs clear, about 2–3 minutes. Place the rice in a large bowl, cover with the 2 cups (480 ml) of water, and let soak for at least 30 minutes. Drain well.
- While the rice soaks, heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the sliced onion and cook, stirring occasionally, until soft and golden brown, about 10–12 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
- In a small bowl, whisk together the soy sauce, rice vinegar, honey (or brown sugar), smoked paprika, black pepper, and 1/4 cup (60 ml) water. Set aside.
- After the rice has soaked and drained, add it to the skillet with the onions. Pour the sauce mixture over the rice and stir to combine.
- Bring the mixture to a simmer over medium heat, then reduce the heat to low, cover, and cook for 20 minutes. Do not lift the lid during cooking.
- After 20 minutes, turn off the heat and let the rice sit, covered, for an additional 10 minutes. This allows the rice to absorb all the liquid and become tender.
- Fluff the rice gently with a fork. Taste and adjust seasoning if needed. Garnish with sliced green onions and sesame seeds before serving.
Tips
- Soaking is essential: Glutinous rice needs to soak to achieve its signature chewy-tender texture. If you skip this step, the rice will be hard and unevenly cooked. Soak for at least 30 minutes, but 1 hour is even better.
- Don’t peek: Keeping the lid on during cooking traps steam, which is crucial for the rice to cook properly. Lifting the lid lets the steam escape and can result in undercooked rice.
- Substitutions: If you can’t find glutinous rice, sushi rice is a good substitute, though the texture will be slightly less sticky. For a lower-sodium version, use reduced-sodium soy sauce and add salt to taste.
- Make it a meal: Add cooked chicken, shrimp, or tofu during the last 5 minutes of cooking to turn this side dish into a complete one-pot dinner.
Serving Suggestions
This sticky rice is a fantastic side dish for grilled chicken, BBQ ribs, or roasted pork tenderloin. It also works well alongside stir-fried vegetables or as a base for a fried egg. For a Southern-inspired plate, serve it with collard greens and cornbread.
Variations
- Spicy Sticky Rice: Add 1–2 teaspoons of sriracha or red pepper flakes to the sauce for a kick of heat.
- Vegetable Sticky Rice: Stir in 1 cup of frozen peas and carrots during the last 5 minutes of cooking for extra color and nutrition.
- Coconut Sticky Rice: Replace 1/2 cup (120 ml) of the water in the sauce with coconut milk and add 1/4 cup (25 g) shredded coconut for a tropical twist.
- Herb Sticky Rice: Add 2 tablespoons of chopped fresh parsley or cilantro just before serving for a fresh, bright flavor.
Storage and Reheating
Store leftover sticky rice in an airtight container in the refrigerator for up to 3 days. To reheat, place the rice in a microwave-safe bowl, cover with a damp paper towel, and microwave in 30-second intervals until heated through. Alternatively, reheat in a skillet over medium heat with a splash of water, stirring frequently, until hot. Avoid reheating more than once to maintain the best texture.
Frequently Asked Questions
Can I use regular long-grain rice? No, regular long-grain rice will not become sticky because it lacks the amylopectin that gives glutinous rice its sticky texture. If you must substitute, use sushi rice or another short-grain rice.
Do I need to soak the rice overnight? No, a 30-minute soak is sufficient. Soaking for longer can cause the rice to become too soft and mushy.
Can I make this in a rice cooker? Yes, after sautéing the onions and garlic, transfer them to a rice cooker along with the drained rice and sauce. Cook according to your rice cooker’s settings for white or sticky rice.
Is this dish gluten-free? It can be if you use tamari or a certified gluten-free soy sauce instead of regular soy sauce. Always check labels to be sure.
Why is my rice too dry? This usually happens if the heat is too high or the lid is lifted too early. Make sure to cook on low heat and keep the lid on for the full 20 minutes. If it seems dry after cooking, add a few tablespoons of water and let it sit covered for 5 minutes.
Can I freeze sticky rice? Yes, you can freeze it in an airtight container for up to 1 month. Thaw in the refrigerator overnight before reheating.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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