How to Make Sticky Rice (Glutinous Rice) in a Rice Cooker

True glutinous rice — the sticky, chewy variety used in mango sticky rice, Thai sticky chicken, and countless Asian festivals — is different from regular sushi rice. It’s made from a completely different starch structure (amylopectin vs. amylose) and requires a completely different technique.

The traditional method is a bamboo steamer. The rice cooker method is faster and easier — if you know the trick.

Grainy says: “The #1 mistake people make with sticky rice is skipping the soak. Soak it for at least 4 hours, ideally overnight. The soak is 80% of the technique.”

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What You Need to Know About Glutinous Rice

This rice is sold under many names:

• Glutinous rice (most common in stores)
• Sticky rice
• Sweet rice (despite containing no sugar)
• Mochigome (Japanese)
• Khao niao (Thai)

It’s a completely different grain from regular white rice or sushi rice. It turns translucent, chewy, and sticky when cooked because it’s almost entirely amylopectin starch.

Do not substitute regular short-grain sushi rice — you’ll get a different texture entirely.

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Instructions

Step 1: Rinse & Soak (4-8 Hours)

1. Measure 2 cups of glutinous rice into a bowl
2. Rinse 3-4 times under cold water until water runs clear
3. Cover completely with cold water — at least 2 inches above the rice level
4. Soak for 4-8 hours at room temperature, or overnight in the refrigerator
5. Drain completely using a fine mesh strainer

Why soaking matters: Glutinous rice barely absorbs water during a normal cook cycle. The soak pre-hydrates the grains so the rice cooker’s shorter cook time is sufficient. Without the soak, the outside cooks but the inside stays chalky.

Step 2: Add to Rice Cooker

1. Transfer the drained, soaked rice to the inner pot
2. Add 1¼ cups of fresh water (less than you’d think — the soaking has done most of the hydration)
3. Add a pinch of salt if desired

Step 3: Cook

1. Select Sweet Rice, Glutinous, or Sushi Rice mode if your cooker has one
2. If not, use White Rice mode
3. Press Cook and wait — it will finish in 20-30 minutes

If your cooker has a Steam function, you can also steam the rice using the tray above 2 cups of water for 20-25 minutes. Either method works.

Step 4: Rest & Serve

1. When done, let rest on Keep Warm for 5 minutes with lid closed
2. Wet your rice paddle with water (prevents sticking) and gently fold the rice
3. Serve immediately — sticky rice firms up significantly as it cools

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Perfect Pairings

Dish	How to Use Sticky Rice
Mango Sticky Rice	Mix in coconut milk + sugar while warm; serve with fresh mango
Thai Larb	Serve alongside larb salad as the starch base
Sticky Chicken Thighs	Serve underneath glazed chicken; the rice absorbs all the juices
Korean Songpyeon	Pound in a mortar and pestle for traditional rice cake dough
Zongzi	Wrap around fillings in bamboo leaves and steam again

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Troubleshooting

Problem	Cause	Fix
Rice is chalky/crunchy in center	Insufficient soak time	Soak 4+ hours next time
Rice is gummy (not chewy)	Too much water	Reduce to 1 cup water next time
Rice falls apart	Too little soak + too much water	Soak 4h + use 1¼ cups water
Rice sticks to the pot	Didn’t use a non-stick setting	Use the pot’s sushi/sweet rice setting; lightly oil pot

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Related:

• Perfect Sushi Rice in a Rice Cooker →
• Jasmine vs Basmati Rice →
• How to Cook Jasmine Rice →
• Types of Rice Guide →