Guide to Sticky Rice: How to Make Glutinous Rice

Sticky rice (Oryza sativa glutinosa), also known as glutinous rice or sweet rice, is any type of rice that is high in amylopectin starch and low in amylose starch. Sticky rice is also high in dextrin and maltose. There are different varieties of sticky rice—from long-grain to short-grain and white to purple. When cooked, grains of sticky rice stick together in a single mass.

Glutinous rice does not actually contain any gluten but is called “glutinous” due to its glue-like texture.

The flavor of sticky rice depends on several factors, primarily the level of refinement; if the rice is whole-grain (aka brown rice), it has a nuttier flavor, whereas if it’s polished (aka white rice), it has a more subtle flavor. Japanese sticky rice tends to be sweet, whereas Southeast Asian sticky rice is often more aromatic. No matter the variety, sticky rice has a chewy texture. The rice grains should clump together, without becoming mushy.

Any type of rice with a high amylopectin content and low amylose content may be considered sticky, whether it’s short-grain, long-grain, whole-grain, or white rice. Here are some of the most common types of rice that are classified as glutinous:

1. 1. Black and purple sticky rice: These are whole-grain rice varieties cultivated in Southeast Asia. The bran is dark purple or black when raw. When cooked, the bran dyes the white inner endosperm dark purple.
2. 2. Japanese sweet rice: A short-grain variety of Japanese rice with opaque grains, Japanese sweet rice has a sweet flavor and very sticky texture that's primarily useful for making desserts.
3. 3. Thai sticky rice: Sticky rice varieties from Laos and Northern Thailand tend to have a longer grain and more floral scent than Japanese sticky rice.

Sweet rice flour, also known as glutinous rice flour, is a type of gluten-free flour made from ground sweet rice. It's used to make Hawaiian butter mochi, Japanese mochi, and tang yuan (Chinese sweet rice dumplings).

Japanese short-grain rice is often called “sushi rice” due to its common use in Japanese sushi. To make sushi, chefs season the cooked rice with rice wine vinegar and mirin. Sushi rice, like other japonica varieties, is stickier than indica varieties (such as basmati rice and jasmine rice), but it isn't quite as sticky as glutinous rice, which has a much higher starch content.

Unlike other types of rice—which are boiled on the stovetop or in a rice cooker—sticky rice is typically steamed.

1. 1. Soak the rice. First, soak rice for at least four hours (and up to overnight) in a large bowl or pot with enough water to cover the rice by several inches.
2. 2. Drain and rinse. Drain the soaked rice, rinse in cold water, and transfer to a parchment paper- or cheesecloth-lined bamboo steamer basket or heat-safe plate.
3. 3. Prepare boiling water. Meanwhile, fill a large pot or wok with about two inches of water. Bring the water to a boil over high heat.
4. 4. Steam the rice. Lower the heat to medium and transfer the steamer basket or plate to the pot, using a steamer rack or can to elevate the plate, if needed. Cover and steam until tender, about 20 to 40 minutes.

Once you've made perfect sticky rice, there are many ways to serve it.

1. 1. As a side dish: Sticky rice is the preferred side-dish rice in Northern and Northeastern Thailand and Laos, where cooked rice is used as a vehicle for all kinds of savory dishes.
2. 2. Khao niaow ma muang: This mango sticky rice is served with coconut custard and fresh mango. It’s a popular dessert throughout Thailand and Laos.
3. 3. Ba bao fan: In China, sweet rice is used to make puddings, such as ba bao fan (eight treasure rice), which is steamed with lard and sugar and filled with dried fruits and nuts.
4. 4. Wajik: Wajik are Indonesian diamond-shaped sweet rice cakes made with palm sugar, coconut milk, and pandan leaves.
5. 5. Suman: Suman are sweet sticky rice cakes made in the Philippines, where they are wrapped in banana or palm leaves. Similar dishes are popular in Thailand, Cambodia, and Laos, where they are sometimes filled with legumes, sweet potato, or banana.
6. 6. Kheer: Kheer is an Indian rice pudding flavored with cardamom and sprinkled with nuts.