Grains, Rice | Vegan Gluten Free Low Fat

Sticky Rice

Oryza sativa var. glutinosa Allergen-Free
Sticky Rice

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine East Asian, Southeast Asian
  • Seasonality Year-Round
  • Source Rice

The Forktionary Angle

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Definition

A type of short-grain rice with opaque grains, known for its extra sticky texture when cooked, often used in Asian cuisines.

Sensory Profile

TasteMild, Subtly Sweet, Starchy
TextureVery Sticky, Chewy, Soft
AromaNeutral, Mildly Starchy
AcidityLow

Technical Metrics

Nutrition Facts

Per 150g (1 cup cooked)
Calories170 kcal
Total Fat0.3 g
Saturated Fat0.1 g
Trans Fat0 g
Cholesterol0 mg
Protein3.5 g
Total Carbohydrate38 g
Dietary Fiber1 g
Total Sugars0 g
Calcium5 mg
Iron0.2 mg
Potassium50 mg

Chef’s Secret

Always soak sticky rice for at least 4 hours (or overnight) before steaming to achieve its characteristic soft, chewy texture.

Substitutions

Best Match

Short-Grain Rice (e.g., Calrose)

1:1

Good stickiness, but not as intensely glutinous.

Arborio Rice

1:1

High starch content for creaminess, but different shape and less sticky when cool.

Japanese Sushi Rice

1:1

Similar short grain and stickiness, excellent for sushi.

Medium-Grain Rice

1:1

A general alternative for some uses, but less sticky.

Buying Guide

Look for labels "glutinous rice" or "sweet rice." Store in an airtight container.

Flavor Pairings

Mango coconut milk grilled meats curries savory stir-fries sushi.