Ingredients:

  • 2 cups (400g) Glutinous Rice (also called Sweet Rice or Sticky Rice – not regular rice!), uncooked
  • 2 cups (480ml) Water

Instructions:

  1. Place the glutinous rice in a fine-mesh sieve and rinse thoroughly under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming overly gummy.
  2. Transfer the rinsed rice to a bowl and cover with cold water. Soak for at least 4 hours, or preferably overnight. Soaking ensures even cooking and a perfectly chewy texture.
  3. Drain the soaked rice completely using the sieve.
  4. Transfer the drained rice to the rice cooker pot. Add 2 cups (480ml) of fresh water.
  5. Close the rice cooker lid and select the white rice or cook setting. If your rice cooker has a specific sticky rice or glutinous rice setting, use that.
  6. Once the rice cooker switches to the warm setting, let the rice rest, covered, for 10 minutes. This allows the steam to redistribute and the rice to finish cooking evenly.
  7. Gently fluff the rice with a rice paddle or fork to separate the grains. Serve immediately. Rice should be sticky but not mushy.