Sticky rice in rice cooker recipe
Sticky rice in a rice cooker turns out soft and chewy with no advance soaking. Use my tested rice-to-water ratio for reliable Thai sticky rice. Makes about 2.25 cup.
Servings: 6 servings
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
Serving: 1serving | Calories: 185kcal | Carbohydrates: 41g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 103mg | Potassium: 39mg | Fiber: 1g | Calcium: 7mg | Iron: 1mg
