Sticky Rice
Foolproof Instant Pot glutinous (sweet) rice cooked pot-in-pot for evenly cooked, tender yet sticky and chewy grains.
Ingredients
| 200 g | glutinous (sticky) rice, no soaking required |
| 167 ml | cold tap water (for the rice bowl) |
| 250 ml | cold tap water (for the pot) |
Instructions
First off, what is sticky rice? Sticky Rice (aka Sweet Rice or Glutinous Rice) is a non-translucent, opaque, milky-colored, long grain rice. Due to its very low amylose content, it becomes especially sticky when cooked. It's commonly used in many Southeast and East Asian dishes. Some favorite comfort foods and dim sums made with glutinous rice or glutinous rice flour include: Lo Mai Gai (糯米雞), Deep Fried Glutinous Rice Dumplings (咸水角), Japanese Mochi (もち), and Thai Sweet Sticky Rice with Mango (Kow Neuw Mamuang).
What we look for in sticky rice: evenly cooked; grains remain intact and separated (not mush); tender yet sticky and chewy; dry (not soggy); flavorful and fragrant. After 5+ tests using different amounts of liquid, cooking time, and pressure release methods (Pot-in-Pot or directly in the pot), here are the results.
PREP: 2 mins | COOK: 25 mins | TOTAL: 27 mins. Serving: 2 - 4. Rated 5.0/5 from 23 reviews.
- Pressure cook the glutinous rice: Add 1 cup (250ml) cold tap water and a steamer rack in your pressure cooker. Add 1 cup (200g) glutinous rice into a stainless steel bowl. Place the stainless steel bowl on the steamer rack. Pour ⅔ cup (167ml) cold tap water into the stainless steel bowl. Ensure all the rice is submerged in the water. Close the lid immediately and pressure cook at High Pressure for 12 minutes + Natural Release (roughly 5–7 minutes). Open the lid carefully. (See notes for doubling the recipe.)
- Fluff and serve: Remove the stainless steel bowl from the pressure cooker. Gently fluff the sticky rice and serve warm with your main dish.