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Making sticky rice in a rice cooker gives you soft, chewy Thai sticky rice without a separate soaking step. This recipe uses Thai long-grain sticky rice—also called glutinous rice or sweet rice—and a precise rice-to-water ratio for reliable results.
I tested the method with small, medium, and large batches, so you can make just enough for dinner or a bigger batch to share. The grains cling together while staying pleasantly chewy, just right with larb, grilled meats, or ripe mango.
Why this no-soak rice cooker method works
- No separate soaking: Once rinsed and drained, the rice goes straight into the cooker. No advance soaking is needed.
- A precise ratio: Measuring the rice and water by weight gives you more reliable results than using cups alone.
- Tested batch sizes: The same ratio works for 1½, 3, and 6 standard US cups of uncooked sticky rice.
- Soft and chewy throughout: In a rice cooker, the top layer of sticky rice is naturally a little softer and wetter than the rice at the bottom. Folding the rice after cooking, then letting it rest covered, redistributes the moisture for a more even texture from top to bottom.
What sticky rice should you use?
Use Thai long-grain sticky rice for this recipe. Depending on the brand, the package may also say glutinous rice, sweet rice, or Thai sticky rice. Look for long, opaque white grains rather than regular jasmine rice.
Despite its name, glutinous rice does not contain gluten. “Glutinous” describes the soft, chewy texture and how the grains cling together after cooking.
Sushi rice, jasmine rice, and regular white rice are different varieties. They require different amounts of water and will not give you the same texture using this recipe.
Tip
Sticky rice-to-water ratio for a rice cooker
For this no-soak method, weigh 300 g of dry sticky rice before rinsing, then cook it with 296 g water. I tested this same ratio with small, medium, and large batches.
- 300 g (1½ standard US cups) rice + 296 g (1¼ standard US cups) water
- 600 g (3 standard US cups) rice + 592 g (2½ standard US cups) water
- 1,200 g (6 standard US cups) rice + 1,184 g (5 standard US cups) water
For the most accurate results, weigh the dry rice before rinsing and measure the cooking water separately. If you use cups, use standard US measuring cups—not the smaller cup that comes with many rice cookers.
After rinsing, shake the rice well to remove as much excess water as possible. Water left behind can change the ratio and make the sticky rice softer than intended. For larger batches, make sure you do not exceed your rice cooker’s maximum capacity.
Which rice cooker setting should you use?
If your rice cooker has a Sweet Rice setting, use that option. Otherwise, select the White Rice or Mixed Rice setting—both work well for this recipe.
Cooking time varies by machine. My rice cooker takes about 40 minutes, but you can let your rice cooker complete its regular programmed cycle. Once it finishes, fold and rest the rice before serving.
Tip
Why fold and rest sticky rice after cooking?
In a rice cooker, the top layer of sticky rice is naturally a little softer and wetter than the rice at the bottom. Once the cooking cycle finishes, use a rice paddle to scoop the rice from the bottom and gently fold it over the top.
Close the lid and let the rice rest for 15 minutes. Folding mixes the wetter top layer with the firmer rice below, while the covered rest gives the grains time to absorb the remaining moisture. Fluff it once more before serving for soft, chewy rice with a more even texture from top to bottom.
How to fix sticky rice that is too firm or too soft
- Too firm: Fold the rice from the bottom up, close the lid, and leave it in the warm rice cooker for another 15 to 20 minutes. The trapped steam will continue softening the grains.
- Too soft or wet: Fold the rice to release some of the steam, then leave the lid open for a few minutes. It will firm up slightly as the excess moisture evaporates.
For your next batch, measure the rice and water by weight and drain the rinsed rice thoroughly. Too little water can make the rice firm, while extra rinsing water can make it too soft.
Serving and reheating sticky rice
Sticky rice is best served warm, while it is soft and chewy. It is traditionally paired with dishes like pork larb. Pinch off a small piece with your fingers and use it to pick up the meat and sauce. For something sweet, turn it into coconut sticky rice with mango.
Sticky rice firms up as it cools. To reheat one portion, add 1 tablespoon of water if refrigerated or 2 tablespoons if frozen. Cover loosely and microwave on high for 1 minute. Fold the rice from the bottom up, then continue microwaving in 30-second intervals until warm, soft, and chewy.
Sticky rice in rice cooker recipe
Ingredients
- 300 g Thai long-grain sticky rice 1½ standard US cups (also called glutinous rice or sweet rice)
- 296 g room-temperature water 1¼ standard cups
- ¼ teaspoon coarse sea salt
Instructions
- Rinse the rice: Place the sticky rice in a large sieve or colander. Rinse under cold water 3 to 4 times, gently swishing the grains, until the water runs mostly clear. Shake the colander well to remove as much excess water as possible. Rinsing removes loose surface starch so the cooked rice is sticky and chewy without becoming overly gummy.
- Add everything to the rice cooker: Transfer the drained rice to the rice cooker. Add the water and salt, then stir. Use your hand to spread the rice into an even layer so it cooks evenly. No soaking is needed.
- Cook the rice: Close the lid and select the White Rice or Mixed Rice function. If your rice cooker has a Sweet Rice function, use that setting instead. Cooking time varies by machine; mine takes about 40 minutes.
- Fold and rest: When the cooking cycle finishes, open the lid and use a rice paddle to gently fold the rice from the bottom upward. Close the lid and let the rice rest for 15 minutes. This covered rest allows the rice to finish steaming and helps the moisture redistribute evenly.
- Serve warm: Scoop the sticky rice onto individual plates and serve warm. For a slightly firmer texture, leave the lid open for a few minutes before serving. To keep the rice soft and chewy, keep it loosely covered because sticky rice firms up as it cools.
Notes
- Use the right rice: Choose Thai long-grain sticky rice, also labeled glutinous rice or sweet rice. Regular jasmine rice and sushi rice will not produce the same texture.
- Measure by weight: For the most accurate results, weigh the rice and water in grams. If measuring by volume, use standard US measuring cups—not the smaller cup included with many rice cookers.
- Tested rice-to-water ratio: I tested this no-soak ratio with 1½, 3, and 6 cups of uncooked sticky rice.
- 300 g (1½ standard US cups) rice + 296 g (1¼ standard US cups) water
- 600 g (3 standard US cups) rice + 592 g (2½ standard US cups) water
- 1,200 g (6 standard US cups) rice + 1,184 g (5 standard US cups) water
- For the larger batches, make sure the quantity stays within your rice cooker’s maximum capacity.
- No soaking needed: Traditional steamed sticky rice usually requires soaking, but this rice-cooker method does not. Rinse, drain, and cook it right away.
- To store: Let the rice cool, then transfer it to an airtight container and refrigerate promptly. Use within 2 to 3 days.
- To reheat: Place the rice in a microwave-safe bowl and drizzle with 1 tablespoon of water. Cover loosely and microwave on high for 1 minute. Fold the rice from the bottom upward, then continue microwaving in 30-second intervals until soft, sticky, and steaming.
- To freeze: Divide the rice into individual portions and flatten them into packets. Wrap tightly and place in a freezer-safe bag. Freeze for up to 2 months.
- To reheat from frozen: Add about 2 tablespoons of water and cover loosely. Microwave for 4 to 5 minutes total, folding the rice halfway through, until evenly hot and soft.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More ways to cook with sticky rice
No rice cooker? Try my microwave sticky rice method for soft and chewy Thai sticky rice in about 35 minutes.
For a savory version, make this Chinese sticky rice stuffing with sausage and chestnuts. The seasoned rice is delicious on its own or served with my Taiwanese-style roasted Cornish hens for a cozy dinner or holiday meal.
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