Instant Pot Sticky Rice

No more wet and mushy Instant Pot Sticky Rice (Pressure Cooker Sticky Rice)! Quick & easy way to make flavorful, evenly cooked Glutinous Rice with no soaking.

No more wet & mushy Instant Pot Sticky Rice (Pressure Cooker Sticky Rice)! Quick & easy way to make flavorful & evenly cooked Glutinous Rice with no soaking required. Yes, really 😉

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Many dear readers enjoyed our Jasmine Rice, Brown Rice, and Basmati Rice experiments, and have requested for our Instant Pot Sticky Rice Recipe.

Some of you have told us your Instant Pot Sticky Rice turned out wet, mushy, gummy, undercooked

We heard you! Yes. As easy as it looks, it’s a bit tricky to perfect any type of Pressure Cooker Rice, especially Instant Pot Sticky Rice.

The Water to Rice Ratio is like the Golden Key to the Perfect Rice Treasure Box.

Thanks for your patience as we test & perfect this recipe. 🙂

So, time for another Instant Pot Rice Experiment!

No more wet and mushy Instant Pot Sticky Rice (Pressure Cooker Sticky Rice)! Quick & easy way to make flavorful, evenly cooked Glutinous Rice with no soaking.

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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 very low amylose content, it becomes especially sticky when cooked.

It’s commonly used in many Southeast and East Asian dishes. Some of my favorite comfort food & dim sums are made with glutinous rice or glutinous rice flour (ground glutinous rice):

  • Lo Mai Gai 糯米雞
  • Deep Fried Glutinous Rice Dumplings 咸水角
  • Japanese Mochi もち
  • Thai Sweet Sticky Rice with Mango (Kow Neuw Mamuang)…

Man, I’m drooling just thinking about these… ? hehe~

Despite the name, Glutinous Rice is gluten-free.

Normally, authentic Sticky Rice eaten in Laos or Thailand is pre-soaked for several hours (or even overnight!), then steamed in a Special Sticky Rice Steamer Pot & Basket, which then kneaded with a wooden paddle.

But, with our Instant Pot Electric Pressure Cooker? 

Behold the Golden Key to the Easy & Quick No-Soak Instant Pot Sticky Rice!

No more wet and mushy Instant Pot Sticky Rice (Pressure Cooker Sticky Rice)! Quick & easy way to make flavorful, evenly cooked Glutinous Rice with no soaking.

Instant Pot Sticky Rice Experiment


What We Look For in Sticky Rice?

  • Evenly cooked
  • Remain intact & separated (not mush)
  • Tender yet sticky & chewy
  • Dry (not soggy)
  • Flavorful & fragrant

We conducted 5+ tests with Glutinous Rice using different amounts of liquid, cooking time, pressure release methods, Pot-in-Pot (PIP) or directly in the Pot in our Instant Pot Electric Pressure Cooker.

Here are the Instant Pot Sticky Rice Experiment Results:

Instant Pot Sticky Rice Experiment Results
(Click photo to enlarge the chart)

*HP = High Pressure; NR = Natural Release

After playing around with the various factors, we achieved our desired results with Test #5.

You’ll Enjoy Instant Pot Sticky Rice Because:

  • Huge Time Saver: Cut short preparation & cooking time!
  • No soaking required!!
  • Super easy to make – no need to tend the steamer to ensure it’s evenly cooked (no need to turn the rice or check if the steamer is running dry)
  • Easy to achieve consistent yummy results
  • No need to purchase special equipment

Ingredients for Instant Pot Sticky Rice


Instant Pot Sticky Rice Recipe
  • 1 cup (200g) Glutinous Rice (No soaking required)
  • 2/3 cup (167ml) cold tap water

Tools for Instant Pot Sticky Rice


Pro Tip: it’s important to use a stainless steel bowl to hold the glutinous rice when following this recipe.

Stainless steel bowl is best for the pot-in-pot method as it conducts heat fast. Optimal cooking time & end results may differ if you use other types of containers.

Instructions for Instant Pot Sticky Rice


Step 1
Pressure Cook Glutinous Rice


First, add 1 cup (250ml) of cold tap water and a trivet in your pressure cooker.

Add 1 cup (200g) of glutinous rice in a stainless steel bowl. Then, place the stainless steel bowl on the trivet.

Pour 2/3 cup (167ml) of cold tap water into the stainless steel bowl. Ensure all the glutinous rice is submerged in the water (as shown in photo below).

Instant Pot Pot in Pot Sticky Rice

Close the lid immediately and pressure cook at:

  • Pressure Cooking Method: High Pressure for 12 minutes
  • Pressure Release Method: Natural Release (roughly 5 – 7 minutes)

Open the lid carefully.

*Pro Tip – Doubling Recipe with 2 Cups of Glutinous Rice: pressure cook at High Pressure for 25 minutes + Natural Release.

Step 2
Fluff & Serve Instant Pot Sticky Rice


Remove the stainless steel bowl from the pressure cooker.

Gently fluff the Instant Pot Sticky Rice to release the steam, and serve warm with your main dish!

Fun Fact: In some Asian countries such as Thailand & Laos, they eat Sticky Rice with their hands!

They’re served in adorable little bamboo baskets and you roll the rice into small ball shape with your fingers.

You can either eat it on it’s own or dip them into a sauce.

Enjoy~

No more wet and mushy Instant Pot Sticky Rice (Pressure Cooker Sticky Rice)! Quick & easy way to make flavorful, evenly cooked Glutinous Rice with no soaking.

Cooking Tips for Instant Pot Sticky Rice


1. Water to Rice Ratio: this ratio makes or breaks your path to perfecting Instant Pot Rice. So, measure them as accurately as possible for your satisfaction 🙂

Pressure Cooker Sticky Rice Recipe2. Stainless Steel Containers: As mentioned above, it’s important to use a stainless steel bowl to hold the glutinous rice when following this recipe.

Optimal cooking time & end results may differ if you use other types of containers.

The stainless steel bowl we used is 7″ wide. If you are using a smaller bowl, increase the pressure cooking time accordingly as the overall thickness of the rice has increased.

3. Can I Double the Recipe using 2 Cups of Glutinous Rice?

Yes! For 2 cups of Glutinous rice, use this method:

  • Rice: 2 cups (400g) Glutinous Rice
  • Water: 1 1/3 cup (334ml) Cold Tap Water
  • Pressure Cooking Method: High Pressure for 25 minutes
  • Pressure Release Method: Natural Release

Other Instant Pot Rice Recipes


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5.0 from 25 reviews
Instant Pot Sticky Rice
 
Prep
Cook
Total
 
No more wet & mushy Instant Pot Sticky Rice (Pressure Cooker Sticky Rice)! Quick & easy way to make flavorful, evenly cooked Glutinous Rice with no soaking.
Author:
Recipe type: Breakfast, Brunch, Dinner, Lunch, Rice, Side Dish, Super Easy
Cuisine: Asian
Serving: 2 - 4
Ingredients
  • 1 cup (200g) Glutinous Rice (No soaking required)
  • ⅔ cup (167ml) cold tap water
Instructions
  1. Pressure Cook Glutinous Rice: Add 1 cup (250ml) cold tap water and a steamer rack in your pressure cooker.

    Add 1 cup (200g) glutinous rice in 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 recipe.
  2. Fluff & Serve: Remove stainless steel bowl from the pressure cooker. Gently fluff the sticky rice and serve warm with your main dish.
Notes
Use This Method When Doubling Recipe with 2 Cups of Glutinous Rice:
Rice: 2 cups (400g) Glutinous Rice
Water: 1⅓ cup (334ml) Cold Tap Water
Pressure Cooking Method: High Pressure for 25 minutes
Pressure Release Method: Natural Release
Nutrition Information
Serving size: 46g Calories: 169 Fat: 0.3g Carbohydrates: 37.0g Sodium: 2mg Fiber: 0.6g Protein: 3.3g Cholesterol: 0mg

 
Instant Pot Sticky Rice Recipe: Quick & easy way to make Perfect Pressure Cooker Sticky Rice (Glutinous Rice) with no soaking.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
    1. Hi Timaree,

      thank you for your question 🙂

      I would prepare the sticky rice using this recipe first and then combine with the rest of the ingredients for rice pudding!

      Take care & have fun cooking
      Jacky

  1. Is it possible to freeze this after you’ve made it? Or how long will it stay good in the refrigerator? How do we reheat for best results?

    1. Hi Kathy,

      thank you for your question 🙂

      For best quality, the sticky rice can stay in the freezer for 1 month in an airtight ziploc bag.

      Using the microwave is is good way. Sprinkle some water on the rice and place a damp paper towel on top.

      Please take care!
      Jacky

  2. I already soaked my sticky rice overnight before thinking to look for an IP recipe. Do you have a method for cooking presoaked sticky rice in the IP? I’m thinking I could just put it in the mesh steamer insert and cook it with water in the bottom of the pot…but I have no idea how long. What do you think?

    1. Hi Amy,

      Thank you for your question 🙂

      The method you mentioned will work. I am thinking 20 minutes will work.

      Please take care & have fun cooking
      Jacky

    2. I have been dying to make one of my favorite Indonesian snacks, lemper, (a meat filled roll of sticky rice) but was so worried about making the sticky rice because it was so tricky to do it on the stovetop to get it right. I was wondering if it could be done in the Instant Pot and when I Googled, I was trilled to find out that you had already tested it! Tried it today and it was a success! Thank you so much!

  3. I made a Thai sticky rice from this website sometime ago I did not like how it turned out I prefer the basket in a pot on the stove but it does require a good deal of time and planning beforehand. I could give it another try I really like rice and would like to find a quicker easier method to make it.

  4. Thank you 100000 x’s!! After weeks of mentally preparing myself to make mango sticky rice I finally did it yesterday using your method. It came out more perfect than I had planned! Perfect chewiness and not soggy at all. I used 2 cups of rice. Rinsed it in a bowl until the water was clear and added 1 1/3 cup water cooked for 25 mins. I was so nervous I opened the lid hecka slow and then screamed like a little girl when it revealed perfect sticky rice!

    1. Hi Kelly,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. This recipe will not work with a metal steamer basket. The sticky rice will need to be submerged in the cooking liquid.

      Happy New Year & please take care
      Jacky

    1. Hi Gerry

      thank you for your question 🙂

      We don’t have a link for the stainless steel pot. We bought it at Daiso and you can probably find them in local Asian supermarkets as the pot-in-pot method is quite popular in Asia.
      Any food grade (304 or 316 or 18/8 18/10) stainless steel bowl that fits into the IP (less than 7.5” in diameter) will work.

      They are also called Tiffin in Indian markets.

      Take care & have fun cooking
      Jacky

    2. i found one that seems identical, the 1.6QT Sur La Table Stainless Steel Mixing Bowl is also 17” in diameter.

  5. Hi Amy, I followed directions to the T, and although the rice was done AND sticky, it seemed a bit dry. I do live in a higher altitude so I rinsed the rice once beforehand. Also, I noticed you didn’t cover the rice bowl/container, so I didn’t as well. Should I have? Also, should I add a bit more water to the rice next time? What would you suggest? Thank you!

    1. Hi Lenore,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. If this is the case, I recommend adding a bit more water (1/4 cup) to the rice next time. No covering is needed 🙂

      Happy New Year & please take care
      Jacky

  6. thank you so much! the rice comes out perfect everytime. i use a glassware dish, add 6 mins to the cook time, and when it’s done i can snap a lid on it! perfect 🙂

    1. Thank you this extra tip with the glassware bowl. That’s all inside at home that would fit in my 3qt instant pot. I added the extra 6 mins and kept NR at 7 mins and it came out perfect for 1 cup.

  7. I made this today for Christmas and it was awesome! I used my 6 inch cheesecake pan. Tried 1 cup rice first to see. Success with no added time. Made second batch with two cups with recommended 25 mins. Also success! Thank you!!!

  8. I JUST tried this and holy cow, this is now my favorite nonBasmati rice! I could not stop eating it, dipped in hoisin or roasted sesame dressing. THANK YOU!!

  9. What altitude you are at? I tried this last night with excellent results in every way except the rice when balled clung much more to my hand than the traditional steam basket method which I’ve used for 50 years, (BTW When totally cool there was no external tackiness, it was just like basket) I live at 6500′ and added 20% to sea level time as for most dishes in the Instant Pot, however if you are much above sea level that would also change the overtime time I should give it and maybe that would help?

    I love this faster and simpler method and ease of cleanup. Also the smaller portion than basket method works very well for me.

    1. Hi Terry,

      thank you for your question 🙂

      We live at sea level. Perhaps try rinsing the glutinous rice one extra time before cooking?

      Please take care & have fun cooking
      Jacky

  10. Do you rinse the sticky rice before cooking? If I rinse the rice, do I need to drain out the water very well? It seems that the rice to water ratio is very important.

    1. Hi Angela,

      Hope you have been doing well 🙂

      Rinsing the stick rice is an optional step. We usually do it.

      You will want to drain out the water very well after.

      Please take care & have fun cooking
      Jacky

  11. Hey guys! I tried the recipe to the tee. Both with one and two cups and both times it came out overly sticky and the grains did not remain intact. What should I adjust? Thanks !

    1. Hi Annie,

      thank you for your question.

      If this is the case, I recommend rinsing the sticky rice a few times prior to cooking.

      Please take care & have fun cooking
      Jacky

  12. Hi Amy, thanks for your tests. I will use Tip # 5.
    I have a recipe that calls for 4 cups sticky rice.
    I assume it will be:
    rice = 200g x 4 = 800 g
    water = 167ml x 4 = 668 ml
    High Pressure for HOW MANY MINUTES???

    Thanks.

    1. Hi Miles,

      thank you for your question and kind words 🙂

      I would recommend cooking the recipe in two portions. The texture will be better than cooking it in one big batch.

      Rice: 2 cups (400g) Glutinous Rice
      Water: 1⅓ cup (334ml) Cold Tap Water
      Pressure Cooking Method: High Pressure for 25 minutes
      Pressure Release Method: Natural Release

      Take care & have fun cooking
      Jacky

  13. Hi guys!

    I am excited to try this 🙂 I only have a round glass Pyrex dish at the moment (will look for the right size ss bowl soon). Should I add 5 minutes to cook time to account for the dish being glass?

    thank you!

    1. Hi Allison,

      thank you for your question 🙂

      Yes, you will want to increase the cooking time for Pyrex dish as it transfers heat slower.

      Take care & have fun cooking
      Jacky

    2. thanks! I added 3 minutes but it wasn’t enough, so I will add 6 minutes next time and maybe a little more water. most of the rice cooked perfectly, but some was raw.

  14. This is amazing! I have never been able to get sticky rice to turn out right. This is so easy! Thank you so much for this! I’ve tried so many times the conventional way.

    My scale doesn’t have mL only ounces, so for anyone with the same issue 167 mL is 5.65 ounces.

    Thanks again!

  15. My instant pot Ultra gave me a “burn” message whenever I cook sweet rice using pressure cook option. It only went to the “pre-heating” stage and then it shutdown. It never got to the “cooking” stage. The sticky rice turned out cook but a bit mushy. Any ideas on how to get around the “burn” issue? Thanks

    1. Hi Blaze,

      thank you for your question 🙂

      You can follow the pot in pot method in this recipe to avoid the burn message.

      Take care & have fun cooking
      Jacky

  16. I plan to make sticky rice tonight with grilled Laotian chicken and jayo sauce. I plan to follow the sticky rice recipe exactly EXCEPT I have a 6 inch rather than 7 inch bowl. How should I adjust the time? Thanks so much for your excellent recipes!

    1. Hi LuAnn,

      thank you for your question 🙂

      You will want to increase the cooking time by 4 – 5 minutes to make sure the rice in the middle will be cooked thoroughly.

      take care & have fun cooking
      Jacky

  17. I’m new to Instant Pot, and just tried to make this. I’m used to making steamed rice the long way.. soak overnight, basket and pot on the stove steam. It didn’t come out right, but I’m thinking thats because I’m new to using this contraption.. ha. Can you post pictures, step by step? Still trying to figure out natural release, too. Thank you!

  18. Just want to add to all the other comments appreciating your work on this. My first attempt to cook sticky rice this way came out perfectly. Later my Thai partner tried to cook same with a small basket but it was a disaster (not too good on reading instructions). I notice that you recommend a stainless steel bowl but in the comments section say it is OK to use a bamboo steamer basket. Does the recipe need to be adjusted to use the bamboo basket?

    Other comments ask about rice. It is not hard to find sticky rice here in California, especially at Asian groceries like 99 Ranch. We use Three Ladies Brand, which is Thai. Also called “sweet rice.” There are some slightly less expensive California brands but they have a different shape (fatter, rounder).

    To those who comment about measurements — get a scale like one pictured above. Just put the bowl on it, zero out the weight (tare), hit the Units button to switch to grams, then start with your 1 cup measure but note the grams on the scale. Ease of use was a revelation to me and I understand that weighing, rather than measuring is far superior for baking. So simple. I now use it all the time for nearly everything.

    1. Hi Paul,

      thank you so much for your kind words and sharing your cooking experience with us 🙂

      If the sticky rice are not submerged in water and is on a bamboo steamer basket, it will take longer.

      The best way will be pre-soaking if using a bamboo steamer basket.

      Take care & have fun cooking
      Jacky

  19. Hi Amy + Jacky,
    I followed your recipe to make thai mango with sticky rice and it came out perfectly! No more needing a bamboo pouch steamer and soaking for a day. Thank you !!!!

    1. Hi Ray,

      Happy to hear the result with the Thai mango with sticky rice!!

      We are going to test that out soon 🙂

      Have a great weekend
      Jacky

    2. I was reading comments to make sure I didn’t make any mistake and saw your Mango Sticky Rice comment!! I LOVE mago sticky rice (eaten it in Thailand multiple times), but my local Thai restaurant doesn’t always have mangoes available to order it…do you mind to post a recipe that you use to make it at home? I would be so grateful!

  20. Hi Amy and Jacky:
    Can I add other food like mushroom and chinese sausage into the sticky rice and cook them all together. If I can do that, is the cooking time the same.

    1. Hi Anna,

      thank you so much for your question 🙂

      Yes you can add other food like mushroom and Chinese Sausage.

      I would place them on the top and increase the cooking time by 5 minutes.

      Take care & have fun cooking
      Jacky

  21. I love this simple method for making sticky rice in the IP! One of my favorite ways to use up the leftover rice is to drizzle chilled/formed rice “balls” with some warm caramel sauce and a crack of Himalayan pink salt. I pack the rice into small cups/ramicans and chill in the fridge until ready. Try it…it’s delicious ?.

    1. Thank you for your kind words Steve.

      I am very intrigued with the sticky rice, caramel sauce and Himalayan salt combo!

      I will give it a try when I make this recipe next time!

      Thank you for the suggestions.
      Jacky

    1. Hi Julie,

      thank you for your question 🙂

      Yes, it will work if you have a deep enough bowl for pot in pot. We haven’t tried it, but the cooking time will be roughly 38 – 40 minutes and natural release.

      Take care!
      Jacky

  22. My daughter and I wanted to make sushi today but when I started looking at recipes for sticky rice it was an all day/night process. We hadn’t ever done anything like this so we didn’t know. So I said lets look up an instant pot recipe and we found this one. The rice was perfect. The sushi might be something we leave to the professionals but this recipe worked perfectly. I doubled it. I put a little more water in the instant pot also.

  23. Thank you so much! The rice came out just a titch dry for my liking, so I’ll add maybe a couple of tablespoons of water next time I try it. Thank you again. I would have never come up with this in a million years! You have made my sticky rice life so much easier!

  24. Do you have a recipe for Chinese sticky rice with mushroom and sausage (糯米饭)? Would I have to adjust the amount of liquid?

  25. I was craving glutinous rice but forgot to soak the rice overnight. Found your method that uses the IP — and savoring it within an hour! Fast, easy, simple and delicious…so thankful to you guys!!!

  26. I’d like to make a double or triple recipe. If my 7” diameter SS bowl will fit a double or triple recipe, do I keep the time the same since I’m not changing the bowl size? Or do I still need the longer times due to the increased amount of rice?

    1. Hi Abby,

      thank you for your question 🙂

      For 2 cups of sticky rice, you will have to increase the cooking time to 25 minutes + natural release.

      Take care & have fun cooking
      Jacky

    1. Hi Peter,

      thank you for your question 🙂

      We haven’t tried it with brown sticky rice, but brown rice usually take longer than white rice.

      I would increase the cooking time by 8 minutes.

      Happy New Year!
      Jacky

  27. This worked perfectly, thank you! The texture was great. I will say that the taste wasn’t quite the same. I guess something about cooking in a bamboo steamer basket just makes it taste a little better. It didn’t taste bad at all, just not quite the same. I will keep making it the traditional way but glad to have this quicker option when I don’t have as much time, thanks!

  28. There are several Brands and types of rice at the store to buy, what brand preference and type of rice do you buy to make the sticky rice from?
    Thanks
    Steven

    1. Hi Steven,

      You will need the type that says Glutinous Rice. We only tried a few brands and haven’t tried enough brands to recommend the best one.

      Happy New Year & have fun cooking
      Jacky

    1. Hi Caitlin,

      Sounds like steam was leaking from the pressure cooker.

      Check to make sure the sealing ring is seating properly and the venting knob is turned the sealing position.

      Merry Christmas & Happy New Year
      Jacky

  29. Hi,
    I tried this brown rice recipe and came out a little too mushy. I rinsed the rice, am I supposed to reduce 3 tablespoons of water from the original recipe like the Basmatic rice? I didn’t do that, maybe that was why it came out too mushy? I always rinse my rice before cooking, should I just reduce 3 tablespoons for all types of rice? Thank you!

    1. Hi Judy,

      So happy to hear from you! Thank you for your question 🙂

      Yes, since rice will absorb some liquid while rinsing, it is always important to remove as much water as you can and reduce some of the water.

      Take care & have fun cooking
      Jacky

  30. Hello,

    What would you do to cook a small serving of rice with just 1/2 cup? 1/3 cup water and 6 or 7 mns cooking time?

    I’m a bit confused about the fact that time needs to be increased when doubling the recipe since I’ve always heard that quantity doesn’t affect the cooking time in the IP. I’m a new user though, so I’m not an IP expert and might be mistaken.

    1. Hi Estelle,

      thank you for your question & comment 🙂

      For pot in pot, the timing has to be increased as the thickness of the bowl will increase or decrease by doubling or tripling the recipe.

      I would still keep the cooking the same for 1/2 cup of rice. 12 minutes + Natural Release

      Take care & have a great week!
      Jacky

  31. Thank you for your experiment on this recipe!
    After trying out several recipes for sticky rice in the IP FB forum I wasn’t very satisfied because it always came out mushy. Yours came out perfect!
    If I want to make 4 cups of sticky rice would I double the time to 50 min and the water to 2 2/3 cups?

    1. Hi Trisha,

      thank you so much for your kind words 🙂

      We haven’t tried it with 4 cups, but 50 – 52 minutes sound about right.

      The water ratio is correct!

      Take care & have a great weekend
      Jacky

  32. I understand you to mean the rice and water both go together in a stainless steel bowl/tiffin which goes on the trivet (this is how I make oatmeal in the IP), and I don’t see mention of another bowl, but in the photo under the “step 1” heading, it really looks like you have a bowl inside a bowl on the trivet (you can see the handles of the trivet between the IP pot and the larger bowl). Is that right or am I just seeing a reflection?

    Thanks!

  33. Thanks for this in-depth look at cooking sticky rice in the IP! I have been thinking about doing the steaming thing, but this looks so much easier. Yay for easier, at least most nights!

    Also, I have a favor to ask. Down at the bottom where you have links to click for certain kinds of recipes, could you add a category for Vegetable? Maybe right at the beginning? (I envision an artichoke as an icon that would fit with your other images.)
    While many vegetable dishes aren’t strictly vegetarian, those of us who are, to whatever degree, could go straight to that category, and tweak at will from there. (A few examples; this sticky rice is vegan, so is your vegetable stock, your baked beans with the omission of the bacon (and possible substitution of any of several vegan bacon options) would also be, as would the oatmeal – just to name a few.)

    Best,
    BB

    1. Hi Bett,

      thank you so much for your kind words & suggestions 🙂

      Let me ask Amy about adding a category for Vegetable.

      Take care & have a great weekend!
      Jacky

  34. Hi Amy & Jacky !!!

    Might it be possible to use American measurements in your Nutrition section ?
    The serving size is: 46G and Google says it’s .101413 pounds !
    I can imagine my wife’s expression if I asked for “a little over 1/10th of a pound of rice…. LOL !!!
    Is .101413 pounds of rice about 1/3 cup ????

    Thank you again… we look forward to your emails !

    1. Hi Doug,

      thank you for your suggestions 🙂

      Apologize for the delay in response as we were on the road.

      I think the nutrition section on our newer recipes are better now.

      one serving is about 1/2 – 1/3 cup of rice.

      Take care & have fun cooking!
      Jacky

  35. Thank you Amy + Jacky for your “Instant Pot Sticky Rice” recipe.
    When I started to read the instructions I began to lose interest because I saw measurements of “200 G” and “200 Ml” and thought I would have trouble with those foreign measurements. Fortunately I finally saw “1 cup” and 2/3 Cup” measurements. Thank You !!!

    Regarding:
    “Fun Fact: In some Asian countries such as Thailand & Laos, they eat Sticky Rice with their hands! They’re served in adorable little bamboo baskets and you roll the rice into small ball shape with your fingers.”
    Ahhhh… memories ! “Thai” is our favorite cuisine. We spent some time in Isan (North-East Thailand) and enjoyed their rice. The rice they use is “different” than the ones available in my area (California). As you roll the rice in your hand, the rice does NOT stick to your fingers. They cling to each other but not to your fingers.
    One of our favorite meal was Green Papaya Salad (Som-Tam), sticky-rice and Thai-style BBQ Chicken. Yummy, Yummy, YUMMY !!!

    1. Thank you for sharing your stories and memories with us Doug!

      We love Thai food as well and Thailand is on our must visit list 🙂

      Take care & have a great weekend ahead!
      Jacky

  36. Lots of people have already chimed in, but I just wanted to thank you also – I can’t believe how easy this recipe was and how perfectly it came out. I bought stainless bowls on Amazon. Thank you!

  37. I fell in love with sticky rice years ago at a local thai/laos restaurant that has since been shut down. I have tried a few times to make is using different recipes with results from mildly similar to utterly disastrous! Fast forward to me getting an instant pot for my birthday recently and finding this recipe and BAM! Perfect texture and consistency with a 20 minute start to finish time.. Im hooked. Thanks for your recipe!

  38. Hi there! I want to try and cook a double recipe (400g of rice) but I was wondering whether I also had to double the initial cup of water (250mL) to put in the bottom of the pressure cooker?
    Thanks a lot for your help! 🙂

    1. Hi Floriane,

      thank you for your question 🙂

      You don’t have to double the initial cup of water at the bottom of the pot.

      Take care & have fun cooking
      Jacky

    2. I have just opened the lid and it’s marvellous, I got a perfect sticky rice! Thank you very much for your answer and help! 😀

  39. I’ve already made rice twice this week using your method. The first time, I didn’t find the rice sticky enough. The next time, I doubled the recipe and it was perfect! Thank you 😀

  40. I followed your instructions To The Letter -twice- and still the rice is not cooked! Am using Golden Phoenix White Glutinous Rice and water, measured accurately, a stainless steel bowl, and the IP steaming trivet. After cooking at high pressure the first time, for 12 minutes, the rice had barely soaked up any liquid. I noticed as well that the bowl was barely warm.
    So, I put the bowl back into the IP, and cooked at high pressure for 8 minutes. Again, the rice had soaked up very little water, and the bowl was barely warm. Easily touched by hand when removing it from the IP.
    Am I supposed to use the steaming trivet? Do you suppose the IP is not functioning properly?
    Any thoughts you have would be helpful.
    Thanks much!

  41. Hello.
    Thanks for tips
    When in Thailand this year
    Sticky rice with mango was a must have
    Glad to see we can cook in instant pot
    However in Thailand at cooking class we used cocoanut milk in the recipe
    How would this change the recipe you did?
    Switch out water for cocoanut milk? It really gives it the Thai flavor you want in sticky rice with mango

    1. Hi Mary,

      thank you for your kind words and question 🙂

      Yes, you can switch out some of the water (1/2 – 3/4) with coconut milk for the Thai mango dessert!

      Take care & have fun cooking
      Jacky

  42. When I cook my sticky rice, I add diced Chinese sausage, dried shiitake mushrooms, dried shrimp and mix with half & half glutinous rice/white rice (usually 2 cups of each). At the end, I add diced ham or cha sui & season with oyster sauce. Given what I stated above, how much time would be needed to cook this & what are the adjustments I need to make (i.e. water & NR time)? I would be using the whole IP since putting it in PIP would decrease the quantity of the rice.
    Also, I hear that people cook joong (zhongzi) [glutinous rice w/ all kinds of ingredients wrapped in lotus leaves) in an IP? How many can you put in the IP & what would be the cooking time?
    thank you for your assistance.

    1. Hi Betty,

      thank you for your question 🙂

      Please try cooking 2 cups (400g) of sticky rice + 2 cups (460g) white rice with 850ml of water for 12 minutes + Natural release.

      You may want to layer the white rice at the bottom instead of the glutinous rice.

      Hi Zhongzi are usually cooked already so it just needed to be warmed up by steaming.

      Take care & have fun cooking
      Jacky

  43. Great recipe! Can you please let me know what kind of stainless steel bowl should go inside the instant pot? An amazon link would be great! Thank you!! 🙂

    1. Hi Betty,

      Thank you for your kind words 🙂

      We bought ours (7.5″ x 3″ stand) at Daiso and you can probably find them in local Asian supermarkets as the pot-in-pot method is quite popular in Asia.
      Any food grade (304 or 316 or 18/8 18/10) stainless steel bowl that fits into the IP (less than 7.5” in diameter) will work.

      They are also called Tiffin in Indian markets.

      Take care & have fun cooking
      Jacky

  44. Hi, thanks for the recipe! I prepared exactly as your recipe says even using a scale to measure the rice and water. I’d like to be able to roll the rice in a ball with my hand (like in Thailand) but the rice sticks to my fingers. Any suggestions?Barr

    1. Hi Barry,

      thank you for your comment and question 🙂

      You can use a rice vinegar + water mixture to wet your hand just before handling the sticky rice.

      Take care & have fun cooking
      Jacky

  45. Can I use a tiffin with two containers with a lid to double the recipe or does the lid have to be off?
    Love your recipes!
    Mark in Chicago.

    1. Hi Mark,

      thank you for your question 🙂

      The lid will probably have to be off or you will have to increase the cooking time.

      Take care & have fun cooking
      Jacky

  46. Thank you for all of your wonderful recipes! I have tried quite a few and have been happy with the results, always perfect.

    I would like to convert this recipe to the IP – any recommendations?

    1. Hi Judi,

      thank you for your kind words and question 🙂

      This recipe is designed to work in the Instant Pot using the Pot in Pot method shown.

      take care & have fun cooking
      Jacky

  47. I can’t believe it! Perfect sticky rice with no soaking! I did rinse the rice since it was powdery, and just put a little less water. I used a straight-edge bowl that I got at an Asian market — it left a gap of about 1/8″ all around from the inside of the cooker. It worked perfectly.

  48. Jacky, thank you! The sticky rice cooked perfectly! I did do two batches, one single and one double. Now on to bake the Roast Chicken on Wild Mushroom Sticky Rice “Risotto” (from another non pressure cooking blog).

  49. I have a recipe that I plan to make that calls for 6 cups of cooked sticky rice. How many cups of uncooked would I need to prepare?

  50. I tried to make the coconut version and just subbed coconut milk for water, ndidnr rinse the rice and it didn’t work 🙁 do you have other suggestions?

    1. The rice is 30% uncooked. I used a ss metal bowl (tovolo 1.5 qt bowl). I followed the rest of the recipe. First I used 1/2 water 1/2 coconut milk to make the 2/3 c liquid portion. That didn’t work. Then I used all coconut milk. That didn’t work either. I added 2 tbsp sugar and a 1/4 tea salt, manual high pressure 12 min, NR. Then I did it again at 16 min… slightly more cooked portion but not all.

    2. Hi Christine,

      Thank you for the response 🙂

      I would think the curve sharp of the mixing bowl increased the thickness of the sticky rice to make them undercooked.

      It is ideal to use a stainless steel bowl with as little curve as possible (no curve) for maximum heat distribution.

      Take care & have fun cooking
      Jacky

  51. Hi. Do you have any suggestions for brown sweet rice? I am trying to make mochi from brown rice and any guidance you might have to start is appreciated. Thanks!

    1. Hi Rumi,

      It’s great to hear from you again! Hope you have been doing well 🙂

      I would start with sweet brown rice with 1:1 rice and water ratio. Just like sticky rice, use the pot in pot method.

      Increase the cooking time by an extra 5 minutes to really cook the rice.

      I remember some readers were able to use their stand mixer instead of constant pounding to make the mochi!

      Take care & have fun cooking
      Jacky

    1. Hi Chantal,

      Thank you for your question ?

      Any food grade (304 or 316 or 18/8 18/10) stainless steel bowl that fits into the IP (less than 7.5” in diameter) will work.
      We bought ours (7.5″ x 3″ stand) at Daiso and you can probably find them in local Asian supermarkets as the pot-in-pot method is quite popular in Asia.

      They are also called Tiffin in Indian markets.

      Take care & have fun cooking
      Jacky

  52. Hi, I just tried your method twice but my sticky rice is still uncooked. Did you use the high pressure cooking option for rice or steam? You didn’t specify that part so I was assuming it’s the rice option but it didn’t work for me.

    1. Hi Thao,

      thank you for your question 🙂

      Our recipes are designed for the manual/pressure cook button.
      The rice option cooks at low pressure that would explain why the sticky rice came out undercooked 🙁

      Take care & have fun cooking
      Jacky

  53. Hi Amy & Jacky,
    Thank you for all your hard work and research! Was wondering if this could be converted to coconut sticky rice (like the dessert kind). Do you simply swap the water for coconut milk?

  54. Hi Amy and Jacky,

    I live in the US and I’m having trouble with converting the measurements. I’m used to using a 1 – 1 ratio, no matter what type of cup or container I use for rice and liquid.

    I’m not sure how 1 cup (200g) of rice compares to 2/3 cup (167ml) of liquid. Can you please help me determine how to use the correct amounts of rice vs liquid using the same measuring container?

    Thank you!!

    1. Hi Jade,

      thank you for your question 🙂

      If you have a pyrex glass measuring cup, you can fill the cup with rice until it reaches the 1 cup line. It will be roughly 200g.

      Then you can also use the same cup and fill with liquid until it reaches the 2/3 cup line.

      The most accurate way to measure is to use a kitchen scale.

      Take care & have fun cooking
      Jacky

  55. I doubled the recipe – what would the issue be if some of the grains aren’t cooked all the way through? Also, greatly hoping that you’ll soon develop and post one for Lo Mai Gai!

    1. Hi C.K. Lee,

      Thank you for your comment and question 🙂
      The stainless steel bowl we used is 7″ wide. If you are using a smaller bowl, the overall thickness of the rice will increase and the pressure cooker time will have to increase.

      May I know how big was the bowl so we could see if we can test it.

      Thank you & have fun cooking!
      Jacky

    2. OK, that makes sense. My bowl was just a bit over 6″. It was juuuuuust barely underdone and even then, not all – maybe about a quarter of the grains? I’m planning to make again soon (in the next couple of days), I’ll add 5 more minutes and see how that goes.

    3. Hi guys, I tried this a couple more times and I ended up adding that 5 minutes AND a few more tablespoons of water. Hoping you extend this into lo mai gai, that would be very welcome here in my house 🙂 And thanks for all the good eats!!!

  56. What a great post and great timing.
    I just made 2 batches the other day..by steaming. Not too successful but still edible.

    I will try your precise method tomorrow night. The other day we were in the Grand central market in downtown los angeles and my 10 yr old ate 3 servings = $9 of sticky rice.

    Love your site.

  57. Thank you so much!!! Being from Hawaii, we are huge consumers of rice and already loved you for figuring out IP jasmine rice. Sticky rice is the absolute holy grail of rice and my family will be amazed that we could finally make it at home. I have had trouble finding a good stainless steel bowl to fit for PIP. I have both the 6qt and 8qt IP. Do you have a link to a bowl that would fit? I would rather just buy through your link, end my hunting, and get busy cooking!

    1. Hi Molly,

      thank you for your kind words and question.

      We bought our stainless steel bowl at Daiso. If you can’t find one, you can try using a Corelle Soup/Cereal bowl 🙂

      Take care & have fun cooking!
      Jacky

    1. Hi Eve,

      thank you for your question 🙂

      Rinsing is optional. If you decide to rinse, please drain the rice well and remove 2 tbsp (30ml) from the 2/3 cup of water.

      Take care & have fun cooking!
      Jacky

  58. I couldn’t find anything on making sticky rice in IP so thank you!! When I made mine I soaked my rice for a couple hours then put a few handfuls in my wire steaming basket on top of trivet with 1 1/2 cups water in bottom of pot. Manual cook on high for 10 minutes and NPR. Turned out good. Even forgot to take it out once after about 18 minutes after NPR and it was still good.

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