Ella Walter
Glutinous rice, also known as sweet rice or sticky rice, is a popular staple in Asian cuisine used in both desserts and savoury dishes. It has a distinctively sticky and glossy texture due to its high amylopectin starch content. While there are various ways to cook glutinous rice, one common method is to use a rice cooker, which is convenient and yields good results. However, if you don't have access to a rice cooker, you can easily prepare glutinous rice in a pot on your stovetop. This involves rinsing and soaking the rice, followed by steaming or simmering it with a precise water-to-rice ratio to achieve the desired sticky consistency.
| Characteristics | Values |
|---|---|
| Rinse rice | Under running tap water until the water runs clear |
| Soak rice | In room-temperature water for a minimum of 3 hours and up to 24 hours |
| Rice to water ratio | 1:1.5 or 1:1 |
| Cook | Bring rice and water to a boil, then simmer until water level is below rice |
| Cook time | 10-20 minutes |
| Rest time | 5-10 minutes |
| Equipment | Rice cooker, pot, bamboo steamer, or metal steamer |
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What You'll Learn
Soaking the rice
Cooking glutinous rice is different from cooking regular rice. You need less water to cook it, which makes steaming a better option than a pot of simmering water.
If you're using a rice cooker, you don't need to pre-soak your rice or use a steamer, and you'll still get amazing results. However, if you're cooking glutinous rice in a pot, it's best to soak the rice first.
To soak the rice, add it to a mixing bowl or another deep container. Fill it with water so that the water level is at least 3 inches above the rice, as the rice will expand when soaking. Soak the rice for a minimum of 3 hours and up to 6 to 24 hours, depending on how soft you want your rice to be. If you want softer rice, soak it for longer.
After soaking, drain the water. You don't need to shake off the excess water. Then, evenly arrange the soaked rice on a heat-proof, rimmed plate or a bamboo steamer lined with natural steamer liners or parchment paper. If you're using a plate, place it on an empty tuna can or a metal rack at the base of a deep pot with a lid, filled with a couple of inches of water.
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Steaming the rice
Before steaming the rice, you'll need to soak it. Place the rice in a mixing bowl or other deep container and fill it with water so that the water level is at least 3 inches (7.6 cm) above the rice. The rice will expand while soaking, so it needs plenty of room. Soak the rice for at least 3 hours and up to 24 hours, depending on how soft you want your rice to be.
After soaking, drain the water and arrange the rice on a heat-proof, rimmed plate or bamboo steamer lined with natural steamer liners or parchment paper. If you're using a heatproof plate, place it on an empty tuna can or metal rack at the base of a deep pot with a lid, filled with a couple of inches of water. If you're using a bamboo or metal steamer, place it in a wok with water or in a tiered metal steamer.
Steam the rice for about 20 minutes. Then, let it sit for 5-10 minutes before serving.
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Using a rice cooker
Glutinous rice, also known as sticky rice, can be cooked in a rice cooker in under 30 minutes without the need to pre-soak the rice. This method works for short-grain, white sticky rice, as well as black glutinous rice.
To begin, measure out your rice. A cup of dry rice is typically enough for two people. For a larger group, you may need a bigger rice cooker. Rinse the rice in a sieve under running water until the water runs clear. Drain the rice and place it into the cooking pot.
Next, you will need to add water. The general ratio for cooking plain sticky rice is 1 part rice to 2/3 parts water. However, for a stickier consistency, a 1:1 ratio can be used. Cover the rice with cold water, ensuring the water level is flat and even.
Plug in your rice cooker and close the lid. Select the normal or cook setting and press start. Once the rice cooker has done its job, open the lid and use a rice paddle to fluff up the rice and remove excess moisture. Allow the rice to sit for an additional 2 minutes before serving.
For a different flavour and texture, you can steam the rice instead of cooking it directly in the rice cooker. To do this, pack the drained rice into steam-safe bowls and turn on your steamer. Steam the bowls of rice for about 40 minutes, or until the rice is cooked through.
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Cooking on a stove
Glutinous rice, also known as sweet rice or sticky rice, is a specific variety of rice with a different starch content than regular rice. It is used in dishes like Chinese zhongzi, Taiwanese oil rice, some Thai dishes, and Japanese mochi.
Step 1: Soaking the Rice
Start by soaking the rice in a mixing bowl or deep container. Fill it with room-temperature water, ensuring that the water level is at least 3 inches above the rice, as it will expand during soaking. The minimum soaking time is 3 hours, but you can soak it for up to 24 hours for a softer texture.
Step 2: Preparing the Pot
After soaking, drain the water from the rice without shaking off the excess. Place the soaked rice in a stainless steel pot or a regular pot with a tight-fitting lid.
Step 3: Adding Water and Boiling
Pour water into the pot with the rice. The water level should barely cover the rice. Cover the pot and set the heat to high until the water boils.
Step 4: Simmering and Checking Consistency
Once the water is boiling, reduce the heat to medium-low and simmer with the lid on for about 10 minutes. Then, scoop a small amount of rice onto a spoon and let it cool. Taste the rice to check its consistency.
Step 5: Adjusting Cooking Time
If the rice is soft and chewy, remove the pot from the heat and take off the lid for 5 minutes. If the rice is still hard, continue cooking with the lid on for a few more minutes, adding a small amount of water if necessary.
Step 6: Final Steps
Place the lid back on the pot and let the rice sit on the stove until it reaches your desired sticky consistency. This usually takes about 5 to 10 minutes. Serve the glutinous rice hot, as it can harden when cold, making it harder to digest.
You can also use a fine-mesh sieve and a saucepan for cooking glutinous rice on the stove. Simply fill the saucepan with water, place the sieve with the rice above the water (ensuring the base of the sieve doesn't touch the water), cover, and simmer for 25 minutes. Then, let it rest for 10 minutes before serving.
Enjoy your perfectly cooked glutinous rice!
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Serving the rice
Once your glutinous rice is cooked, it's best to serve it hot. Cold, hardened glutinous rice can be hard to digest. If you've used a rice cooker, simply scoop the rice out and serve. You can shape it into a dome by spooning it into a small, shallow bowl and gently flattening it with the back of a spoon. Then, turn it out onto a plate. If you don't want to shape the rice, you can just spoon it out into lovely clumps.
If you've cooked your rice in a pot on the stove, you'll need to use a spoon to scoop a small amount of rice and let it cool. Take a bite of it to check its consistency. If the rice is soft and chewy, remove the pot from the heat and take off the lid for 5 minutes. If the rice is still hard, leave it to cook for a few more minutes with the lid on, adding a small amount of water if all the water has cooked out.
If you've used the traditional soak-and-steam method, you'll need to remove the lid of the pot and carefully lift out the plate or bamboo steamer containing the rice. Serve the rice from the plate or steamer.
Glutinous rice is a versatile dish that pairs well with grilled or barbecued meats, curries, soups, and salads. It's often used in Asian cuisine, both in savoury dishes and desserts.
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