How to Make Sticky Rice (Glutinous Rice) in a Rice Cooker

What Is Sticky Rice?

Sticky rice (also called glutinous rice or sweet rice) is a specific variety of rice with very high amylopectin starch and almost no amylose. Despite the name, it contains no gluten. The “glutinous” label refers to the glue-like, sticky texture of the cooked grain.

This distinction matters because the most common mistake people make is trying to create “sticky rice” by overcooking regular rice or adding extra water. That does not work. You end up with mushy rice, not sticky rice. The difference is in the starch composition: regular rice contains 20-30% amylose (which makes grains firm and separate), while sticky rice contains less than 5% amylose and is almost entirely amylopectin (which makes grains soft and cohesive).

Sticky rice is the rice used for Thai mango sticky rice, Japanese mochi, Chinese zongzi (bamboo leaf-wrapped rice dumplings), Lao khao niew, and Filipino suman. Each of these dishes relies on the unique, chewy-stretchy texture that only true glutinous rice can provide.

Where to Buy Sticky Rice

Look for bags labeled “sweet rice,” “glutinous rice,” or “sticky rice.” Thai brands like Three Ladies (with the image of three women on the bag) are excellent and widely available. Other reliable brands include Koda Farms (Mochiko), Dynasty, and various Thai or Lao imports.

You will find sticky rice in the Asian foods aisle of most supermarkets, but the selection is usually limited to one or two brands. For better variety and prices, shop at an Asian grocery store. Sticky rice is typically sold in 2-pound or 5-pound bags.

There are two main varieties:

• Long-grain sticky rice (Thai/Lao style): This is the most common type and what you want for Thai mango sticky rice, papaya salad accompaniment, and general Southeast Asian cooking. The grains are long and slender, turning translucent and extremely sticky when cooked.
• Short-grain sticky rice (Japanese/Korean style): Shorter, rounder grains used for mochi, sekihan (Japanese red rice), and Korean tteok (rice cakes). It has an even chewier, more elastic texture than the long-grain variety.

The Traditional Method vs. Rice Cooker Method

Traditionally, sticky rice is steamed, not boiled. In Thailand and Laos, soaked sticky rice is placed in a conical bamboo basket (a “huad”) set over a pot of boiling water. The steam penetrates the grains without submerging them in liquid, producing the characteristic chewy, non-mushy texture.

A rice cooker can produce excellent results, but the technique is different from cooking regular rice. You cannot just throw sticky rice into the cooker with the normal amount of water and press start. The method below accounts for the differences.

The Rice Cooker Method

Step 1: Soak

Soak the sticky rice in cold water for at least 4 hours, ideally overnight (8-12 hours). This is not optional. Without soaking, sticky rice will be crunchy in the center because the dense amylopectin starch structure takes a long time to fully hydrate.

Use a generous amount of water for soaking. The rice should be submerged by at least 2 inches. It will absorb a significant amount, and if the water level drops below the rice during soaking, the exposed grains will not hydrate properly.

Overnight soaking (before you go to bed, start cooking in the morning) is the easiest approach and produces the best results.

Step 2: Drain

Drain the soaked rice completely in a fine-mesh strainer. Let it sit in the strainer for 5 minutes, shaking it occasionally to remove trapped water. The grains should feel heavy and slightly swollen compared to their dry state. They will look more translucent and less opaque than before soaking.

Step 3: Add Minimal Water

Add the drained rice to the inner pot. Add water at a ratio of 1:0.75 (1 cup rice to 3/4 cup water). This is much less water than regular rice because the grains have already absorbed substantial water during the soak.

If you use the same amount of water as regular rice, you will end up with a soggy, porridge-like mess instead of distinct, sticky grains. The reduced water is critical.

A practical tip: once the rice is in the pot, the water level should reach about halfway up the rice, not to the top. If the water covers the rice completely, you have added too much.

Step 4: Cook

Use the White Rice or regular Cook setting. The cycle will be shorter than usual because of the reduced water. Expect it to finish in 15-25 minutes depending on your cooker, compared to the typical 35-45 minutes for regular rice.

If your rice cooker has a Steam or Sticky Rice setting, use that instead. These settings typically use lower temperatures and shorter times, which better suits the pre-soaked, reduced-water approach.

Step 5: Steam (The Critical Final Step)

When the cycle ends, do not open the lid. Let the rice sit on Keep Warm for 15 minutes with the lid closed. This steaming phase is where the magic happens. The residual steam finishes the cooking process and develops the characteristic chewy, sticky texture.

After 15 minutes, open the lid and gently fold the rice with a wet paddle. Wetting the paddle prevents the rice from sticking to it (because it will stick to everything). Fold from the bottom up to redistribute moisture, but do not mash or press the rice.

Serving and Using Sticky Rice

Sticky rice is traditionally served at room temperature, not hot. In Thai and Lao cuisine, it is formed into small balls with your hands and used to scoop up curries, dipping sauces, and grilled meats. The texture should be chewy and cohesive enough to hold together when pinched, but not so dense that it is gummy.

For mango sticky rice specifically, the freshly cooked sticky rice is mixed with sweetened coconut milk (coconut milk + sugar + a pinch of salt, warmed until the sugar dissolves). The warm rice absorbs the coconut milk, and it is served alongside sliced ripe mango with an extra drizzle of coconut cream on top.

Troubleshooting

Rice is crunchy in the center: You did not soak long enough. Next time, extend the soak to a full 8-12 hours.

Rice is mushy and porridge-like: Too much water. Reduce the water ratio. Remember, the soaked grains have already absorbed a lot of moisture.

Rice is dry on top and wet on the bottom: The steam did not circulate evenly. Make sure the rice is spread in an even layer in the pot, not mounded in the center. Also ensure you kept the lid closed during the full 15-minute steaming period.

Rice sticks to the pot: This is normal with sticky rice. Soak the pot in warm water for 10 minutes after serving, and the stuck rice will release easily. Do not scrape with metal utensils on a non-stick surface.

Rice turned hard after sitting out: Sticky rice dries out quickly at room temperature. Keep it covered with a damp towel or plastic wrap. It is best consumed within 2-3 hours. If it does harden, you can revive it by steaming it again for 5 minutes in the rice cooker with a tablespoon of water.

Storage

Leftover sticky rice does not store as gracefully as regular rice. In the refrigerator, it hardens and loses its chewy texture. If you must store it, wrap individual portions tightly in plastic wrap and freeze. To reheat, microwave from frozen with a splash of water, or re-steam in the rice cooker for 5 minutes. Frozen sticky rice keeps for about a month.

For general rice storage best practices and safety guidelines, including how long cooked rice lasts in the fridge, check our storage guide. And be mindful of food safety when leaving cooked rice at room temperature, especially with the coconut milk preparation for mango sticky rice.

Why a Rice Cooker Works for Sticky Rice

Purists will argue that only traditional bamboo basket steaming produces authentic sticky rice. They are not entirely wrong. The basket method does produce a slightly drier, chewier result. But the rice cooker method is dramatically more convenient, requires no special equipment beyond what you already own, and produces results that are 90% as good.

For weeknight dinners and casual cooking, the rice cooker method is the practical choice. Save the bamboo basket for special occasions or when you want to impress guests with the full traditional preparation.