Created March 9, 2017 Put down the takeout menu! Whether you’re in the mood for cashew chicken or beef and broccoli, no Asian dinner is complete without a side of sticky rice. Making it at home has never been easier with this how-to that walks you through what to buy, how to make it and how to serve it. Disclaimer: you’re on your own for how to use chopsticks.

What’s In This Article

• How to Make Sticky Rice on the Stove
• How to Make Sticky Rice in a Rice Cooker
• How to Steam Sticky Rice
• How to Make Sweet Sticky Rice
• Best Rice for Sticky Rice
• How to Fix Sticky Rice
• What to Eat with Sticky Rice
• How to Store Sticky Rice
• Sticky Rice FAQ

Sticky rice, a.k.a. glutinous rice, is a sweet Asian rice that becomes sticky when cooked. The key to making a takeout-worthy sticky rice at home starts with buying the right kind of rice at the store. The other part is choosing a method to cook sticky rice and then mastering the method. Here are three tried-and-true methods that work for making the best sticky rice every time.

How to Make Sticky Rice on the Stove

Making sticky rice on the stove is an easy method when you don’t have a rice cooker or steamer basket on hand. All you need is a large pot, water and time. The key to the perfect stovetop sticky rice is a long soak in water—whatever you do, don’t skip this step. If you follow these steps, you’re guaranteed success.

What You Need:

• Large pot

Ingredients:

• Rice
• Water
• Salt

Step 1: Measure two cups of rice and three and a half cups of water into the pot. Let the rice soak for at least half an hour or as long as four hours. Step 2: Add 1/2 teaspoon of salt and stir. Step 3: Place the pot over high heat and bring the water to a boil. Turn the heat to medium low and cover the pot, leaving the lid slightly off on one side to vent. Cook for 10 minutes — but DO NOT stir the rice while cooking! Step 4: After 10 minutes, check to see if the rice has absorbed all of the water by pulling the rice away from the center with a fork to create a hole. If there is still water, continue cooking for 5 to 10 minutes or until the liquid has been absorbed. Step 5: Remove the pot from the heat and place the lid on securely. Allow the rice to stand for 10 minutes before serving. That’s all there is to cooking sticky rice over the stove!

How to Make Sticky Rice in a Rice Cooker

While the stovetop works great for sticky rice, using a rice cooker is an even easier technique to try. For one, the rice cooker requires fewer steps than the stovetop and two, it’s rather foolproof with its timing. Here’s how to make sticky rice in a rice cooker:

What You Need:

• Rice cooker

Ingredients:

• Rice
• Water
• Salt

Step 1: Measure two cups of rice and two and a half cups of water into the rice cooker. Allow the rice to stand and soak for 30 minutes to four hours; again, the longer you wait, the more authentic your sticky rice will taste. Step 2: Toss in 1/2 teaspoon of salt, close the lid and turn on the rice cooker. If your rice cooker has an automatic timer, let it go until it shuts off. Otherwise, cook the rice for 15 to 20 minutes. Step 3: Allow it to stand for at least five minutes before serving.

How to Steam Sticky Rice

If you don’t have a rice cooker and you’d prefer not to cook the rice on the stove, the most traditional way to make sticky rice is to steam it. There are a variety of ways to steam sticky rice; you can use a bamboo steamer, a wok or even just a steamer basket insert for a large pot. This method does take longer due to the long soak time but you’ll be rewarded with perfectly sticky, authentic sticky rice. Follow these steps to steam sticky rice:

What You Need:

• Large wok or pot
• Steamer basket

Ingredients:

• Rice
• Water

Step 1: Pour three cups of rice in a very large pot. Cover it with two or three inches of tepid water and let it soak for at least six or up to 24 hours—the longer, the better. Step 2: Drain the soaked rice and pour it into a steamer basket. Step 3: Boil two or three inches of water in a wok or large pot and set the steamer over it. Make sure the rice doesn’t dip down into the water. Cover and steam for 20 minutes. Step 4: Stir the rice so that the top layer is at the bottom of the steamer and vice versa. Steam another five minutes and it’s ready to eat!

How to Make Sweet Sticky Rice

When you think of rice, you likely think of it as a side dish served along an Asian main like General Tso’s chicken or Mongolian beef, but sticky rice can be used in dessert-like dishes, too! To make sweet sticky rice, you’ll follow a similar method that you would with savory rice, but there are a few additional steps to add sweetness. Follow one of the methods we listed above (using the stovetop, rice cooker or steamer), and allow the rice to cool. The sweetness comes from an easy coconut sauce. To make the sauce, start with a can of coconut milk, a cup to a cup and a half of sugar, and a pinch of salt. Pour the ingredients into a sauce pan and bring to a boil over the stove. Pour the sauce over the cooled rice, stir and voila! You have yourself homemade sweet sticky rice. Serve with fresh mango slices or any fruit of your choice!

Best Rice for Sticky Rice

Getting the best rice for sticky rice is a must if you want restaurant-like results. Look for bags labeled «long-grain sticky rice,» «sweet rice» or «glutinous rice.» If it isn’t available in the rice aisle of your neighborhood market, check the ethnic foods section. Still no luck? Head to a nearby Asian or international grocer or try online. You could use regular white rice or brown rice to create a similar texture, but you won’t get the same level of stickiness as you would the options listed above. If you’re going with regular white rice, short-grain white rice is your best bet to achieve stickiness as it has higher levels of starch.

How to Fix Sticky Rice

If your rice is not quite right after cooking, don’t worry; depending on the problem, it’s actually quite easy to fix sticky rice. If you’re cooking over the stove and your rice is too watery, simply keep cooking for five to 10 minutes longer. If it’s undercooked, add a bit more water and cook for a few more minutes. If you’re using the rice cooker and your rice is underdone, simply close the lid and allow the rice to sit a while longer with the cooker off. The residual heat will continue cooking the rice. If you’re steaming your sticky rice and it’s undercooked, continue to steam until the desired consistency is reached. Whichever method you choose, the main thing to remember is to not skip the long soak time in the beginning. You should also make sure to not add too much water. Stick to the recipe recommended amount, otherwise you’ll be left with a gooey mess rather than sticky rice!

What to Eat with Sticky Rice

Now that you have your perfectly cooked sticky rice, there are endless ways to use it. Serve it alongside a spicy red curry full of crunchy fresh vegetables. Or turn it into dessert by adding fruit and sweetened coconut milk. Need more inspiration on what to eat with sticky rice? Check out these delicious recipes just waiting to be eaten alongside your home-cooked Asian side:

How to Store Sticky Rice

Sticky rice is best eaten the same day, but if you find you have extra, it can be stored and saved for later. Just remember sticky rice will get stickier over time. You can store the rice in an airtight container and keep it in the fridge for a day or two—anything beyond a couple of days, and you’re better off just making a new batch. However, you can freeze sticky rice! Fill a plastic bag, remove the excess air and store it in the freezer for up to two months.Or, fill a plastic bag; remove the excess air and store in the freezer until needed.

Sticky Rice FAQ

Is sticky rice gluten free? Yes. Despite being called “glutinous,” sticky rice does not contain gluten. The name simply refers to its sticky and glue-like texture. Why is sticky rice sticky? Sticky rice gets its infamous stickiness from starch; or rather, one type of starch in particular. Other starchy foods contain two starch components—amylose and amylopectin. Sticky rice, however, is mostly amylopectin and while it does contain trace amounts of amylose, it’s an insignificant amount. It’s the amylopectin, which is water-soluble and breaks apart in hot water that creates the signature stickiness of sticky rice. So, now that you’ve got the steps and skills, you can make perfect sticky rice whenever you want right from the comfort of your own home. Serve it with entrees, desserts or even on its own. Skip the takeout temptation and enjoy! Perfectly delicious Chinese sticky rice

Perfect Chinese Sticky Rice

Super tender, soft sticky rice is one of those dishes Hubby and the boys scarf down like there’s no tomorrow. They’re hardly alone in their affinity for savory sticky rice. A hot pot of steamy, deeply flavorful sticky rice means comfort food in kitchens around the world. Thankfully, it’s pretty easy to track down short-grain glutinous rice (more on that below) either at major grocery stores or online these days. Other Asian pantry basics such as oyster sauce and sesame oil can be found in many grocery stores as well. Once you’ve prepared your ingredients, it’s a one-pot meal deal from there. Toss it all together and cook. You’ll be happily astonished at the succulent flavors that emerge. Sweet Glutinous Rice doesn’t actually taste sweet, nor does it contain sugar

Buying and Storing Short Grain, “Glutinous” Rice (Gluten-Free)

Chinese Sticky Rice is surprisingly easy to pull off at home. The key is buying the correct rice. Look for short-grain glutinous rice, which is sometimes also labeled sweet rice, despite the fact that it doesn’t taste noticeably sweet. Short-grain glutinous rice can be found at major grocery stores (in ethnic aisles) or Asian grocery stores, as well as online. All uncooked rice keeps fresh longer when stored in an airtight container and in cool, dry spaces. If you have a small bag of uncooked rice and can manage to keep it in the fridge, that’s the ideal situation for keeping grains fresh for a long time. A cool/dry basement space works well as a storage for most of your grains as well. Importantly, you’ll want to pre-soak the glutinous rice for a few hours before you cook it. The pre-soak helps soften the outer surface of the rice grains and allows for even cooking throughout Despite the term glutinous rice, there is no gluten in the rice. The term glutinous refers only to the sticky soft texture. It’s a bit of a misleading term, but glutinous rice is like any rice…gluten-free all the way. fresh ginger, shiitake mushrooms, and protein oyster sauce and sesame oil provide flavor

Shiitake Mushrooms and Chinese Sausage

I deviated a bit from traditional Chinese sticky rice in this alternate sticky rice with ground turkey (the commonly used Chinese Sausage or lap cheong isn’t normally stocked in my pantry.) I always have ground turkey on hand, and it’s an amazing protein choice for adding to sticky rice. That said, purist foodies may be partial to the rich flavor Chinese Sausage. Admittedly, there’s nothing quite like the sweet, savory, flavorful aroma of it. Thus, today’s Chinese sticky rice recipe is done the traditional way with slices of luscious Chinese sausage strewn throughout the mounds of tender, sticky rice. Plus aromatic Shiitake mushrooms, which is my personal favorite part of this rice dish. Sticky rice is comfort food in a bowl

Leftover Sticky Rice

Feel free to make a big pot of this savory sticky rice, as you’ll thank yourself for having leftovers. When you open the fridge to survey meal options the next day, that already-cooked, delicious sticky rice will be ready and waiting. It’s super easy to reheat leftover sticky rice in a microwave-safe bowl with a lid. Always store leftovers in an airtight container in the fridge, which helps to maintain its tenderness and flavor.

Freeze it, Meal Prep it

Want to freeze cooked sticky rice? Not a problem. Simply store it in an airtight container and freeze for up to a couple weeks; use meal prep containers for individual servings, if desired. For the most convenient option, choose glass containers with airtight lids that are microwave/oven/dishwasher friendly. When ready to serve, simply defrost and reheat using your preferred method.

see this recipe in action:

This sticky rice recipe is a fail-proof, super easy, and crowd-pleasing dish. Most of the ingredients can now be found in the Asian aisles of your favorite grocery stores. Prep Time: 15 mins Cook Time: 1 hr Total Time: 55 mins Servings: 10

• 3 cups uncooked short-grain glutinous rice, not sushi rice, soaked in water for 3-4 hours
• 1 cup dehydrated/dried Shiitake mushrooms
• 5 links of Chinese Sausage, lap cheong, diced
• 1 TB vegetable oil
• 1 TB finely minced, peeled fresh ginger
• ⅓ cup Chinese cooking rice wine
• 4 TB regular soy sauce or tamari, gluten-free
• 3 TB Asian oyster sauce
• 4 tsp Asian pure sesame oil, brown in color, highly aromatic
• ½ tsp white pepper
• 2 ⅓ cups good chicken broth
• ½ cup thinly sliced scallions, greens only

• Do ahead: Rehydrate dried Shiitake mushrooms by soaking in warm water for about 1 hour. Drain well and chop. Set aside.
• Drain: Drain soaked rice and rinse with cold water. Set aside.
• Heat: Heat up a heavy large pot (I use my largest All-Clad) with 1 TB oil until hot. Add ginger and stir fry for a minute. Add Chinese sausage and Shiitake mushrooms, stir frying for another minute. Add in rice wine, soy sauce, oyster sauce, sesame oil, white pepper, and rice. Stir to coat thoroughly. Add broth, stir to incorporate, and bring to a boil.
• Simmer: Once it reaches a boil, immediately reduce to simmer. Cover tightly and cook 45 minutes. Turn heat off and let it sit for at least 10 minutes, covered. Do not peak!
• Stir and Stand: Carefully stir cooked sticky rice, from bottom to top throughout. Cover and let stand another 10 minutes before serving.
• Garnish and Serve: Garnish with freshly sliced scallions, if desired. Chopped cilantro or chives work well, too.

*You may use reduced-sodium chicken broth instead of regular strength. *Prep/Cook time does not include pre-soaking of rice and shiitakes. *If you enjoyed this recipe, please come back and give it a rating ♡ Calories: 222kcal | Carbohydrates: 32.6g | Protein: 9.3g | Fat: 7.2g | Saturated Fat: 2.3g | Cholesterol: 15.1mg | Sodium: 598.1mg | Fiber: 4.5g | Sugar: 3.2g Course: Main Dish Cuisine: Chinese Diet: Gluten Free Method: Stovetop

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• Total:
  1 day 30 min

• Prep:
  1 day
• Cook:
  30 min

• Yield:
  4 to 6 servings or 6 1/2 cups
• Nutrition Info

  Nutritional Analysis

  Per Serving

  Serving Size

  1 of 10 servings

  Calories

  421

  Total Fat

  1 g

  Saturated Fat

  0 g

  Carbohydrates

  93 g

  Dietary Fiber

  0

  Sugar

  0

  Protein

  8 g

  Cholesterol

  0 mg

  Sodium

  1 mg

Deselect All 3 cups long-grain Thai sticky rice 3 cups long-grain Thai sticky rice

1. Soak the rice in a container that holds at least twice the volume of rice: Cover the rice with 2 to 3 inches of room-temperature water and soak for 6 to 24 hours. If you need to shorten the soaking time, soak the rice in warm (about 100 degree) water for 2 hours. The longer soak gives more flavor and a more even, tender texture, but the rice is perfectly edible with the shorter soak in warm water.
2. Drain the rice and place in a steamer basket. Set the steamer basket over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water. Cover and steam for 25 minutes, or until the rice is shiny and tender. Turn the rice over after about 20 minutes, so the top layer is on the bottom. Be careful that your pot doesn’t run dry during steaming; add more water if necessary, making sure to keep it from touching the rice.
3. Turn the cooked rice out onto a clean work surface. Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead. This helps get rid of any clumps; after several foldings, the rice will be an even round lump. Place it in a covered basket or in a serving bowl covered by a damp cloth or a lid. Serve warm or at room temperature, directly from the basket or bowl. The rice will dry out if exposed to the air for long as it cools, so keep covered until serving.

1. Soak the rice in a container that holds at least twice the volume of rice: Cover the rice with 2 to 3 inches of room-temperature water and soak for 6 to 24 hours. If you need to shorten the soaking time, soak the rice in warm (about 100 degree) water for 2 hours. The longer soak gives more flavor and a more even, tender texture, but the rice is perfectly edible with the shorter soak in warm water.
2. Drain the rice and place in a steamer basket. Set the steamer basket over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water. Cover and steam for 25 minutes, or until the rice is shiny and tender. Turn the rice over after about 20 minutes, so the top layer is on the bottom. Be careful that your pot doesn’t run dry during steaming; add more water if necessary, making sure to keep it from touching the rice.
3. Turn the cooked rice out onto a clean work surface. Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead. This helps get rid of any clumps; after several foldings, the rice will be an even round lump. Place it in a covered basket or in a serving bowl covered by a damp cloth or a lid. Serve warm or at room temperature, directly from the basket or bowl. The rice will dry out if exposed to the air for long as it cools, so keep covered until serving.

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