Taiwanese Rice: Short-Grain, Sticky, and Purple Rice at Home

Taiwanese meals often centre on a good pot of rice. Short-grain japonica rice is the everyday choice—plump, slightly sticky, and perfect with braised meats and stir-fries. Cook it in a rice cooker with a 1:1 or 1:1.1 rice-to-water ratio for fluffy results.

Sticky (glutinous) rice is used for zongzi, rice cakes, and desserts. Soak it before steaming; it needs less water than regular rice. Purple rice (black rice) adds colour and nuttiness—mix a small amount with white rice for a striking and nutritious side.

Store all rice in a cool, dry place in sealed containers. Rinse short-grain rice until the water runs almost clear for the best texture.