How to Make Sticky Rice in Rice Cooker: With Regular, Jasmine, Basmati, Long Grain Rice, Without Soaking

Why this guide matters

If you’ve tried to cook sticky rice in a rice cooker and ended up with either a gummy paste or grains that won’t cling, you’re not alone. The promise of push‑button convenience collides with the science of starch. This guide shows you exactly how to make sticky rice in a rice cooker with repeatable ratios, whether you’re using glutinous rice (ideal), jasmine, regular long‑grain, or even basmati—and what to try when there’s no time for soaking.

Right up front, if you also want the nutrition and glycemic side of rice varieties, see our friendly explainer on is jasmine rice good for you. Understanding how different grains behave can help you pick the right one for your meal and your goals.

Quick Method Ratings

How to make sticky rice in rice cooker

Here’s the short, reliable path—tested across common home cookers:

1. Measure and rinse: Measure 1 cup glutinous rice (also called sweet or sticky rice). Rinse 1–2 quick times to remove dust while keeping some surface starch for cohesion.

2. Soak (best results): Cover with cool water by about 1–2 inches and soak 4–8 hours (overnight is fine). Drain very well right before cooking. If you can’t soak, jump to the no‑soak section below.

3. Water ratio for cooker mode: For soaked glutinous rice, use about 1:1 rice:water by volume in the cooker bowl. For unsoaked glutinous rice, start around 1:1.1–1:1.15. The goal is tender grains that cling without dissolving.

4. Cook: Select the regular white‑rice or “steam” setting. Avoid quick‑cook modes; they can under‑gelatinize the center.

5. Rest covered: When the cooker switches to warm, leave the lid closed 10–15 minutes. This equalizes moisture and finishes gelatinization—the difference between crumbly and cohesive.

6. Fluff and fold: Use a rice paddle to gently fold from the edges toward the center. For platter service, lightly compress into a bowl or scoop; for handheld pieces, compress a bit more.

Tip: For baskets that fit inside your cooker, line with parchment or a thin cheesecloth, spread soaked rice in an even layer, add 1 cup water to the lower pot, and run “steam” for 25–35 minutes until the grains are glossy and pinchable. This mimics traditional steaming.

Why the covered rest changes everything

During the warm phase, heat diffuses from the outer, gelatinized layer to the core, while steam redistributes moisture. Starch molecules begin to set in place (partial retrogradation), creating cohesion without collapsing into paste. Skipping this step leaves the center under‑gelatinized and the outside sticky but fragile.

Soaking, water ratios, and rice-cooker settings

Soaking hydrates the grain so heat can penetrate evenly. In glutinous rice, the high amylopectin content makes grains cling when heated enough and then rested while covered. Skip the soak and the outer layers soften while the cores remain under‑gelatinized.

• Ideal soak: 4–8 hours in cool water, then drain exceptionally well. If you need to shorten, 2 hours still improves texture.
• Reliable ratios: After soaking, use 1:1 rice:water in the cooker bowl. If your cooker runs hot, reduce to ~1:0.95; if it’s gentle, nudge to ~1:1.05. Unsoaked glutinous rice likes ~1:1.1–1.15. Always rest 10–15 minutes.
• Settings: “White rice” or “steam” works best. Brown‑rice programs often overshoot doneness, while quick cycles can leave the centers underdone.

Water quirks to consider: Hard water can slightly firm cooked grains; if you notice persistent firmness, a tablespoon more water per cup or a 5‑minute longer warm rest often fixes it. Very soft water can tip rice toward pasty—dial water back by a tablespoon and fold more gently.

No-soak sticky rice (when you’re short on time)

You can get a decent cling without soaking if you adjust water and time.

• Rinse briefly, then drain thoroughly.
• Use about 1:1.1–1:1.15 rice:water by volume.
• Run the standard white‑rice cycle. When done, keep the lid closed 15 minutes to let moisture equilibrate.
• Gently fold. Expect a touch less translucency and a slightly firmer core compared with soaked rice—but still cohesive enough for bowls and molds.

In a pinch, this approach works well for weeknights. If you want picture‑perfect pinching texture, soaking remains the simplest upgrade.

Stickier results with regular long-grain rice

Many home cooks ask how to make sticky rice in a rice cooker with regular rice. Long‑grain varieties don’t become true sticky rice because their starch profile carries more amylose, but you can nudge them to cling for spoonable, moundable bowls.

Baseline for regular long‑grain white: rinse lightly, then soak 20–30 minutes to hydrate the outer layer without stripping all surface starch. Drain well. Use ~1:1.05–1.1 rice:water. Cook on the white‑rice cycle and rest covered 10–15 minutes. Skip the aggressive fluffing—fold gently to preserve cohesion.

Using jasmine rice for a soft, sticky texture

If you’re wondering how to make sticky rice in a rice cooker with jasmine rice, good news: jasmine naturally tends toward a soft, lightly clingy texture. It won’t equal glutinous rice, but it’s satisfying for Thai‑inspired bowls.

• Rinse lightly (1–2 quick passes). Soak 20–30 minutes for extra tenderness.
• Drain very well. Aim for about 1:1.05 rice to water after soaking (or ~1:1.15 if unsoaked).
• White‑rice cycle → 10–15 minute covered rest → gentle fold. The grains should mound easily and hold sauces without falling apart.

Can basmati turn sticky in a rice cooker?

Many cooks wonder whether basmati can be made sticky in a rice cooker. Basmati is designed to be long, separate, and fluffy—its higher amylose means it resists clumping. That said, you can coax mild cohesion for certain dishes.

• Wash gently, soak 15–20 minutes, then drain thoroughly.
• Use ~1:1 rice:water after soaking (1:1.05 if unsoaked). Too much water swells and splits the grains, leading to a gummy texture.
• Cook on white‑rice mode, rest covered 10–12 minutes, and fold minimally. You’ll get a soft mound; it won’t be pinchable sticky rice, but it will carry sauces nicely.

If weight management is part of your goal set, basmati’s typical glycemic behavior and portion strategies can help—our practical breakdown in is rice good for weight loss shows how to build filling plates without losing flavor.

Long-grain rice: how to encourage cling

Another frequent question: can long‑grain rice turn sticky in a rice cooker? The plan is the same—hold on to some surface starch, hydrate evenly, and don’t skip the rest.

• Keep rinsing light; a vigorous wash removes the very starch that helps cohesion.
• Soak 20–30 minutes; drain well so you don’t overshoot the ratio.
• Use a shade under 1:1 water after soaking; go up slightly if unsoaked.
• Rest covered for 10–15 minutes to finish gelatinization and moisture redistribution.

In my experience testing across multiple cookers (Zojirushi, Panasonic, and budget models), the variable that matters most after ratio is the rest. The cooker’s “warm” phase is effectively a gentle finishing steam—treat it like part of the recipe, not optional downtime.

Troubleshooting texture and common mistakes

If the rice is too dry and crumbly: add 1–2 tablespoons hot water, re‑cover for 5–10 minutes on warm, then fold. If it’s too wet and pasty: spread briefly to steam off excess moisture, then compress gently.

Other fixes:

• Uneven doneness: soak longer next time or use “steam” mode if your cooker offers it; arrange rice in an even layer.
• Sticky outside, hard center: classic no‑soak sign—either extend rest to 15 minutes or add a small splash of hot water and re‑cover for 5 minutes.
• Pasty clumps: too much water or over‑stirring. Reduce water by a tablespoon next batch and fold instead of fluffing.

Real kitchen examples: two scenarios

Weeknight no‑soak, 30‑minute dinner

You rinse 1 cup glutinous rice quickly, drain, and add 1.1 cups water. Start the white‑rice cycle, cook a fast stir‑fry, then let the rice rest covered for 15 minutes while you set the table. The result is cohesive enough to scoop and mound, perfect with a gingery vegetable stir‑fry and grilled chicken skewers. No‑soak texture is slightly firmer in the center but still clingy—and on a Tuesday, that trade‑off is worth it.

Party platter, picture‑perfect texture

In the morning, soak 3 cups of glutinous rice. Before guests arrive, drain thoroughly and cook with a 1:1 ratio. When the cooker flips to warm, you leave it closed for a full 15 minutes as you prep herbs and sauces. Folding gently keeps grains intact. You press portions into small bowls to unmold onto a platter, garnish with scallions and sesame, and serve alongside grilled salmon and a crunchy salad—the rice holds its shape beautifully.

Food safety, leftovers, and reheating

Public‑health guidance echoed by USDA Food Safety and major medical centers (e.g., Mayo Clinic, Cleveland Clinic) is straightforward: cool cooked rice quickly (within 1–2 hours), refrigerate at ≤40°F (4°C), use within 3–4 days, and reheat to 165°F (74°C). The concern is Bacillus cereus growth if rice lingers warm too long.

Practical method that preserves texture:

• Spread the freshly cooked rice in a broad, shallow layer so steam releases rapidly.
• Portion into small containers. To reheat, add 1 teaspoon water per cup, cover, and microwave or re‑steam 5–8 minutes until the grains re‑plump.
• For next‑day savory dishes, the slight dryness of chilled rice is an asset; it browns instead of steaming in the pan.

If pets are in the picture and you’re wondering about occasional rice in their diet, we cover the veterinary perspective and safe use cases in is rice good for dogs—useful context before you share leftovers.

FAQ

Can I make sticky rice without soaking at all?
Yes—use roughly 1:1.1–1:1.15 rice to water by volume and lengthen the covered rest to 15 minutes. The texture is slightly less translucent and pinchable than soaked versions but still cohesive.

What’s the best rice for true sticky rice?
Glutinous (sweet) rice. Jasmine gets pleasantly clingy, but glutinous rice delivers the classic, pinchable texture used in Southeast Asian dishes.

Why do my results vary by brand or cooker?
Different rice moisture levels, grain lengths, and cooker heat curves shift outcomes by a few tablespoons of water. Keep notes; adjust water by a tablespoon or two next batch.

Can I cook in a basket inside the cooker?
Yes. Line the basket with parchment or cheesecloth, distribute soaked rice in an even layer, add water to the lower pot, and run “steam” for 25–35 minutes. This setup mimics traditional steaming and often improves evenness.

How do I scale the recipe?
Double or triple works. Maintain the ratio and avoid overfilling; large, deep layers cook less evenly. If your cooker is small, make two batches back‑to‑back.

Is sticky rice gluten‑free?
Yes, the name refers to texture, not gluten. As always, check sauces and shared equipment if gluten is a concern.

What’s the ideal serving with sticky rice?
Think contrast—crisp vegetables, bright herbs, grilled protein, punchy sauces. If body‑composition is on your radar, see the portion and plate‑building guidance in our overview on rice and weight loss.

Bottom line

Sticky rice in a rice cooker is absolutely doable. The formula is simple: hydrate (ideally soak), measure precisely, choose the right mode, then let the pot do the quiet work during a covered rest. Glutinous rice brings the most authentic, pinchable texture; jasmine gives a soft, clingy bowl; regular long‑grain and basmati can be encouraged to mound and hold sauces with small tweaks.

When you want a sweet finish, the classic pairing is worth learning—enjoy a mindful serving and follow our step‑by‑step on how to make mango sticky rice. That way, your rice cooker does double duty for both weeknight dinners and weekend treats.