{"id":110340,"title":"Glutinous rice: What is it and how do you cook it?","modified":"2025-10-29T17:12:48+01:00","plain":"There are many varieties of glutinous rice from countries around the world, including Thailand, China, and Japan.\n\n\n\nFor this recipe, look for Thai or Chinese glutinous rice, sometimes labeled \u201csweet rice\u201d or \u201csticky rice.\u201d Different names, same rice\u2014trust me.\n\n\n\nGlutinous rice is a versatile staple across many Asian cuisines. Beyond savory dishes you may know, like zongzi (glutinous rice dumplings) or shumai and other dim sum, it\u2019s also used in desserts that are incredibly delicious\u2014I can\u2019t wait to share them with you.\n\n\n\nMango sticky rice is a classic way to use glutinous rice\n\n\n\nPersonally, I\u2019m a huge fan of glutinous rice. I\u2019ve never met anyone who doesn\u2019t love its pillowy texture.\n\n\n\nBut for some recipes, you\u2019ll want to pre-cook it. Which brings us to the question: how do you cook glutinous rice?\n\n\n\nIn this quick guide, I\u2019ll show you how to make glutinous rice without a rice cooker or any special equipment.\n\n\n\nA FOOLPROOF method for cooking glutinous rice\n\n\n\nCooking glutinous (sticky) rice is a bit different from cooking regular rice. It needs less water, which makes steaming a better option than simmering in a pot of water.\n\n\n\nSome higher-end Chinese and Japanese rice cookers have special settings, but most don\u2019t. More importantly, these rice cookers can be expensive ! Easily over \u20ac600.\n\n\n\nDelicious glutinous rice cooked in a banana leaf\n\n\n\nI like a foolproof soak-and-steam method. The rice turns out perfectly every time, and each grain stays fairly distinct (instead of clumping into one big sticky mass, which can sometimes happen in a rice cooker).\n\n\n\nSay goodbye to mushy, waterlogged, or undercooked sticky rice. And no special equipment is required! All you need is a large, deep pot with a lid; an empty tuna can (or a steamer rack, if you have one); and a heatproof dish.\n\n\n\nOne of the most delicious uses of glutinous rice is zongzi\n\n\n\nIf you have a bamboo steamer basket (my favorite steaming tool) or a metal steamer, either will work too.\n\n\n\nTips for cooking glutinous rice\n\n\n\nBefore we get to the recipe, here are a few important tips for cooking sticky rice:\n\n\n\n\nHeads up: it\u2019s really sticky! When handling cooked glutinous rice, wet your serving utensils and hands to keep it from sticking.\n\n\n\nIt\u2019s also a good idea to line the plate or steamer tray with parchment paper.\n\n\n\nAnother key tip: glutinous rice dries out and hardens quickly at room temperature. Keep it warm and covered until serving or adding to a recipe.\n\n\n\nIt\u2019s best served warm, as cold, hardened glutinous rice can be difficult to digest.\n\n\n\n\nWhere to find glutinous rice\n\n\n\nYou\u2019ll find it at any Asian grocery store, and these days in some supermarkets as well.\n\n\n\n \n\n\n\n\n\n\tHow to Steam Sticky Rice\n\t\t\n\t\t\t\n\t\n\t\tpanier vapeur\t\n\t\n\t\t210 g sticky ricewater\t\n\t\n\t\tPlace the sticky rice in a mixing bowl or another deep container. Add enough water so the level sits at least 7.5 cm above the rice, as the grains will expand while soaking.Soak for 6 to 24 hours. For a softer texture, soak longer.Drain (there's no need to shake off excess water), then spread the soaked sticky rice evenly on a heatproof rimmed plate or in a bamboo steamer lined with parchment paper.Cover and steam for 30 to 45 minutes. For larger batches, steam in two batches or extend the steaming time. Check for doneness and increase the time as needed.Keep the sticky rice in the steamer, or covered, to prevent it from drying out until serving or using in a recipe.\t\n\t\n\t\tPrep time does not include soaking time.\n\t\n\t\n\t\tTha\u00eflandaisecuisson riz gluant, riz gluant","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110340","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=110340"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110340\/revisions"}],"predecessor-version":[{"id":110668,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110340\/revisions\/110668"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/8072"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=110340"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=110340"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=110340"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}