Zojirushi rice cookers are renowned for their ability to produce flawless rice, and their sticky rice (also known as glutinous or sweet rice) setting is no exception. This recipe is designed specifically for Zojirushi models with a “Sweet Rice” or “Sticky Rice” setting, but it also works with the regular white rice setting if you adjust the water. The key is the proper rinsing and soaking of the rice, which ensures a tender, chewy texture that clumps beautifully for sushi, rice balls, or as a side dish.
Ingredients
- 2 cups (400 g) glutinous rice (also labeled sweet rice or sticky rice)
- Water, for rinsing and soaking
- 2 1/4 cups (530 ml) water, for cooking (if using the sweet rice setting)
- 1/2 teaspoon salt (optional, for seasoning)
Instructions
- Place the glutinous rice in a large bowl and cover it with cold water. Swirl the rice with your hand, then drain the cloudy water. Repeat this rinsing process 3–4 times, until the water runs mostly clear. This removes excess surface starch that can make the rice gummy.
- After the final rinse, add enough fresh cold water to cover the rice by about 2 inches (5 cm). Let it soak for at least 30 minutes, or up to 2 hours for a softer texture. Soaking is essential for glutinous rice—it allows the grains to hydrate evenly and cook through without becoming hard in the center.
- Drain the soaked rice thoroughly in a fine-mesh strainer. Shake it well to remove as much excess water as possible.
- Transfer the drained rice to the inner cooking pan of your Zojirushi rice cooker. Add the 2 1/4 cups (530 ml) of fresh water and the salt, if using. Gently stir to distribute the salt.
- Place the inner pan into the cooker, close the lid, and select the “Sweet Rice” or “Sticky Rice” setting. If your model does not have this setting, use the regular “White Rice” setting, but reduce the water to 2 cups (470 ml) to avoid overly soft rice.
- Press start and let the cooker do its work. Once the cycle finishes, let the rice rest in the cooker with the lid closed for 10 minutes. This allows the steam to redistribute and the rice to firm up slightly.
- After resting, fluff the rice gently with a wooden or silicone paddle. Use a folding motion rather than stirring, to avoid breaking the grains. Serve immediately, or keep warm in the cooker for up to 4 hours.
Tips
- Rinsing is non-negotiable: Glutinous rice has a lot of surface starch. If you skip the rinsing, the cooked rice will be sticky in a gummy, gluey way, rather than pleasantly chewy.
- Soaking time matters: A 30-minute soak is the minimum. If you have time, soak for 1–2 hours to get a more uniform texture. Do not soak overnight unless you reduce the cooking water by 1/4 cup (60 ml), as the rice will absorb too much water and become mushy.
- Water ratio adjustments: The exact water amount can vary slightly depending on the age of the rice and the humidity of your kitchen. If your rice comes out too dry, add 2 tablespoons more water next time; if too wet, reduce by the same amount.
- Use the right rice: This recipe is for glutinous rice, not regular jasmine or long-grain rice. Using regular rice will yield a different, non-sticky result. If you only have regular rice, use a regular white rice recipe instead.
Serving Suggestions
Sticky rice is incredibly versatile. Serve it alongside grilled meats, stir-fries, or curries, where it acts as a perfect sponge for sauces. It is the traditional accompaniment for Chinese char siu (barbecue pork) or Thai mango sticky rice (though that version is sweetened). You can also shape it into small balls and serve with a dipping sauce, or use it as the base for a rice bowl topped with vegetables and a fried egg.
Variations
- Mango Sticky Rice: After cooking, stir in 1/4 cup (60 ml) coconut milk and 2 tablespoons sugar while the rice is warm. Serve with sliced fresh mango and a drizzle of extra coconut milk.
- Black Sticky Rice: Substitute black glutinous rice for the white. Increase the water to 2 1/2 cups (590 ml) and extend the soaking time to 1 hour. The texture will be slightly chewier and the flavor more nutty.
- Savory Rice Balls: Mix the cooked rice with a little sesame oil and salt, then stuff each ball with a small piece of cooked chicken or pickled plum before shaping.
- Herbed Sticky Rice: Add a few pandan leaves (or a drop of pandan extract) to the cooking water for a fragrant, green-tinted rice. Alternatively, fold in chopped scallions and a dash of white pepper after cooking.
Storage and Reheating
Store leftover sticky rice in an airtight container in the refrigerator for up to 3 days. To freeze, portion the rice into zip-top bags, press out the air, and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating. To reheat, place the rice in a microwave-safe bowl, sprinkle with a tablespoon of water, cover with a damp paper towel, and microwave in 30-second bursts until steaming hot. Alternatively, reheat in a steamer over boiling water for 5–7 minutes. Do not reheat more than once.
Frequently Asked Questions
Can I use regular sushi rice instead of glutinous rice?
No. Sushi rice (short-grain japonica) is sticky but not the same as glutinous rice. Glutinous rice is opaque and becomes very sticky and chewy, while sushi rice is translucent and softer. If you use sushi rice, the texture will be different and the recipe will not yield true sticky rice.
Why is my sticky rice too hard or crunchy?
This usually means the rice was not soaked long enough, or the water-to-rice ratio was too low. Make sure to soak for at least 30 minutes, and check that you are using the correct water amount for your Zojirushi’s sweet rice setting. If the problem persists, add 2–3 tablespoons more water next time.
Why is my sticky rice too mushy or gluey?
Over-soaking (more than 2 hours) or too much water are the usual culprits. Also, if you skip the rinsing, the excess starch can cause a gummy texture. Stick to the recommended soak time and water amount, and rinse thoroughly.
Can I cook sticky rice without soaking?
You can, but the texture will be uneven—the outside may be soft while the center remains hard. Soaking is highly recommended for glutinous rice. If you are in a rush, a 15-minute soak is better than none, but 30 minutes is ideal.
Does the “Sweet Rice” setting on my Zojirushi work for regular white rice?
No. The sweet rice setting is programmed specifically for glutinous rice, which requires a different water ratio and cooking curve. Using it for regular white rice will result in overcooked, mushy rice. Always use the matching setting for the type of rice you are cooking.
Can I double this recipe?
Yes, you can double the ingredients as long as your Zojirushi’s inner pan is large enough (do not fill past the maximum line). Keep the same water ratio and cooking time; the cooker will adjust automatically.
Related
- Sticky Rice Champaign IL: The Local Way to Make It
- Peking Duck House Pompano Beach Style Recipe
- Smoking X Benefits: 10 Surprising Perks
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).