It’s a delicious, sticky type rice that’s used very commonly in both dessert and savory dishes. Luckily, it’s super easy to cook perfect sticky rice at home!
What is sticky rice aka glutinous rice?
It’s important to note that this rice does not contain any gluten. It’s called glutinous rice because of its sticky, glue-like texture. This really sticky texture is what sets glutinous rice apart from other types of white rice. Most rice contains up to two types of starches that determine the texture of the rice once it’s fully cooked: amylose and amylopectin. The more amylose starches a type of rice contains, the more separated the grains will be after cooking. The more amylopectin starches the rice contains, the stickier and more gelatinous the grains will be. For example, Jasmine rice has higher amounts of amylose and has separate granules when cooked. Sticky rice is special because it doesn’t have any amylose and contains the highest amount of amylopectin; This is what makes it great for super sticky desserts and recipes.
What to eat with sticky rice
Sticky rice and dessert go hand in hand and there are so many ways to enjoy it: biko, pandan sticky rice, champorado, and so many more. One of my favorite ways to enjoy glutinous rice is eating mango sticky rice—um does this even need an explanation? Don’t be fooled, you can also eat sticky rice with savory dishes. Growing up, my mom and grandma made me sticky rice with a side of Chinese sausages and it was the best quick snack when I got hungry. These days, you can find sticky rice on the menu at your local Thai, Vietnamese, Filipino, and other Asian restaurants and convenience stores.
What methods can you use to cook sticky rice?
Like other types of rice, there are various ways to make sticky rice at home the next time you’re craving it: stovetop (similar to how I cooked it for biko), rice cooker, instant pot, or steamer. Often times, I’ve found that the easiest method to make sticky rice at home is to soak the rice overnight before steaming. Although waiting overnight can seem long, it does definitely cut down on the active cooking time and gives you plump and chewy rice grains. I like using a steamer to cook the rice too because it’s easier to achieve perfectly cooked sticky rice. Since it doesn’t sit in a pool of water, you can’t add too much water–simply just add more steaming time until it’s done. You won’t mess up the cooking process, like with a pot or rice cooker, by simply opening the lid, which you can do as often as you need to check doneness, as it coasts to the finish line.
Cooking tips
Soak the glutinous rice before cooking to reduce the active cooking time you’re standing in front of a stove. If you are using bamboo steamers, presoak and preheat the steamers to get more moisture and accurate heating during cooking. Try not to open the lid before it finishes cooking to not lose out on the steam and heat inside the steamer. Although if it’s your first time and you’re trying to get the timing down first, it’s fine. You won’t mess up the cooking process, only extend the cook time, by opening the lid.
Storage and preheating
To store extra sticky rice, place it in an airtight container in the fridge for up to 4-5 days. To reheat the rice, place it in a microwavable bowl, add a few drops of water, and add a damp paper towel over. I like to preheat it in 30-second intervals to prevent it from overcooking and drying out. If you want to learn how to cook non-glutinous rice like jasmine rice, you can learn how to cook rice on the stovetop, rice cooker, or even the microwave.
