Sticky rice in rice cooker recipe

Recipe image shows glutinous sweet rice cooked in a rice cooker.

5 from 1 vote

Sticky rice in rice cooker recipe

Making sticky rice in a rice cooker is a fast way to make glutinous rice. No soaking time. Just add water, glutinous rice, and little salt for perfect sticky rice every time. Makes about 2.25 cup.

Prep Time5

Cook Time40

Total Time45

Course: Side Dish

Cuisine: Chinese, Korean, Taiwanese, Thai

Keyword: How to cook sticky rice in rice cooker, Sticky rice in rice cooker

Servings: servings

Author: ChihYu Smith

Ingredients

1.5 cup sticky rice also known as sweet rice or glutinous rice, 300 gram
1.25 cup room temperature water 296 gram, 10 fluid oz.
¼ tsp coarse sea salt

Equipments:

Rice cooker
Rice paddle
Large sieve or colander
Measuring cup
Food weight scale

US - Metric

Instructions

Wash and rinse the rice in a colander 3-4 times until the water runs mostly clear. This removes the excess starch so that the cooked rice grains will be clean, clear, and not clump into a chunk. After rinsing, drain well and shake off excess water.
Transfer the rice into the rice cooker. Add the water and salt. Stir then use your hands to level the rice so they cook evenly.
Close the lid and set the rice cooker function to “white or mixed rice” or “sweet rice”, if your rice cooker has that setting. Depending on the rice cooker brand, mine takes about 40 minutes to cook.
Once the time is up, open the lid. The rice at the bottom of the rice cooker will cook faster than the top so use a rice paddle to flip the rice from the bottom up. Then close the lid again to let the rice sit for 15 minutes. The residue heat will help the rice grains to soak up excess moisture.
Open the lid, use a rice paddle to scoop the rice to individual serving plates. If you prefer a firmer rice texture, keep the rice cooker lid open. As the rice cools down, the texture will firm up even more.
To keep the rice soft and chewy as you serve, keep the rice loosely covered as sticky rice turns harder and tougher to chew once it cools down. Serve warm.

Notes

Wash the rice: Always rinse your sticky rice in cold water 3-4 times in a swish motion until the water runs mostly clear. This step is crucial for removing excess starch and preventing the rice from becoming too gummy.
No Soaking Needed: When using a rice cooker, you can skip the soaking process required in traditional methods, making your cooking process quicker and more straightforward.
Rice cooker brands: I grew up with Japanese rice cookers and it’s the gold standard. I have a small rice cooker from Sanyo. Toshiba or Zojirushi are also great.
To store: Let the rice cool to room temperature. Store in an airtight container in the fridge. Ues in 2-3 days.
To reheat: The rice grains will become firmer after refrigeration. To return the grains to soft and chewy again, transfer the rice to a microwave safe bowl. Drizzle with 1 tbsp water then loosely cover the bowl. Microwave on high for 1 minute. The bottom of the rice will turn softer first than the top so flip the rice from bottom up and repeat the process to microwave 30 seconds to 1 minute additional until the rice grains turn soft and sticky.
To freeze, portion it out to individual serving quantities. Flatten it into rice packets, wrap tightly with cling wrap, and store in freezer friendly bags.
Frozen sticky rice should last up to 2 months in the freezer. Follow the reheat step above but increase the water to 2 tbsp and increase microwave time, about 4-5 minutes total. Flip the rice halfway through.

Nutrition