Glutinous rice, also called sticky or sweet rice, is cooked by soaking then steaming rather than boiling like regular rice, which is what gives it its dense, chewy, sticky texture. Despite the name, it contains no gluten; the stickiness comes from its starch composition.
Method
- Rinse the rice, then soak it in water for at least 4 hours, or overnight for best results.
- Drain well and spread the rice in a steamer lined with muslin or a banana leaf.
- Steam over boiling water for 25 to 35 minutes, until translucent and tender.
- Fluff gently with a spatula before serving.
Can you boil it instead?
Glutinous rice can be cooked in a rice cooker with a lower water ratio than regular rice, roughly equal parts rice and water, though steaming gives the most reliable, evenly cooked result, especially for sticky rice served with mango or in savoury dumplings.
FAQ
Do I have to soak glutinous rice before cooking?
Soaking softens the grains and shortens the steaming time. Skipping it will give an uneven, harder result.
Is glutinous rice the same as sushi rice?
No. Sushi rice is a short-grain japonica rice seasoned with vinegar; glutinous rice is a different variety, much stickier, and used in dishes like mango sticky rice or zongzi.
Can I make glutinous rice without a steamer?
A metal colander or sieve set over a pan of simmering water, covered with a lid, works as a simple substitute for a bamboo steamer.
