What Is Sticky Rice?
Sticky rice (Oryza sativa var. glutinosa) is a type of rice whose grains stick together when cooked; internationally, it is known as “glutinous rice” or “sticky rice.” The word “glutinous” in its name refers to its stickiness, not gluten, and it is naturally gluten-free.
This stickiness comes from the predominance of one type of starch (amylopectin) in the grains. It is usually soaked beforehand and steamed, and is a staple in both sweet and savory dishes in East and Southeast Asian cuisines.
Sticky Rice Nutrition
Cooked sticky rice provides about 97 kcal of energy per 100 grams and is primarily a source of carbohydrates; its profile is similar to that of other white rice. These values are approximate and based on a similar profile for cooked rice.
What Are the Benefits of Sticky Rice?
Sticky rice can be part of a balanced diet as an energy-providing source of carbohydrates; portion size should be considered.
This information is general; sticky rice is a food, not a medical treatment.
How to Choose Sticky Rice
Good sticky rice grains should be matte white (opaque), whole, and similar in size; it is normal for them to look duller than other rice. Avoid products with broken or dusty grains or signs of insects.
- Grains should be matte white (opaque) and whole
- There should be few broken or dusty grains
- Do not buy products showing signs of insects
How to Store Sticky Rice
Store dried sticky rice for a long time in a sealed container in a cool, dry place; protect it from moisture and insects. Eat cooked rice within a few days if refrigerated.
How to Use Sticky Rice in the Kitchen
In Thai and Lao cuisines, sticky rice is served as a side that can be picked up by hand and dipped into sauces; it is also used as the base for desserts such as mango sticky rice, as well as for fillings and sweet doughs. It is usually soaked and steamed.
How to Cook Sticky Rice
Soak the rice in water for several hours or overnight, drain it, and steam it in a perforated steamer basket until the grains turn translucent and tender; this method produces a sticky but intact result.
Why Does Sticky Rice Stick?
Because most of the starch in its grains is amylopectin, it gelatinizes during cooking and creates a sticky texture; this sets it apart from other rice.
What Recipes Use Sticky Rice?
Mango sticky rice, steamed sticky rice served as a side, rice fillings, and sweet rice doughs are among its best-known uses.
Frequently Asked Questions
Does sticky rice contain gluten?
No; “glutinous” in its name refers to stickiness, not gluten protein. Sticky rice is naturally gluten-free.
Can sticky rice be cooked in a pot like regular rice?
It is usually steamed; cooking it with water in a pot can make it overly mushy, so soaking and steaming are preferred.
What is the difference between sticky rice and regular rice?
Sticky rice has a different starch structure, so it sticks together when cooked and looks duller; regular rice grains remain more separate.
Is sticky rice used in desserts?
It is used in both sweet dishes (such as mango sticky rice) and savory dishes; it is a versatile staple in Asian cuisines.