Short-Grain Sticky Rice

  • Active Time 5m
  • Total Time 30m

4 to 5 cups

Also known as Japanese rice because it is favored in that country, sticky rice is more starchy and more glutinous than long-grain rice. Calrose short-grain rice is a commonly available brand.


  • 2 cups short-grain rice
  • 2 cups cold water


Wash the rice several times in cold water. Rinse and drain until the water runs fairly clear. Place the rice in a heavy saucepan and cover with the water. Bring to a boil over medium-high heat, turn down the heat to low, and cover the pan. Steam the rice for 15 minutes; do not remove the lid while the rice is cooking. Turn off the heat and let the rice sit for another 10 minutes before removing the lid. Fluff with a fork and transfer to an attractive covered bowl or individual rice bowls to serve.

Recipe reprinted by permission of Harper Collins. All rights reserved.

RecID 5348

nutrition information per serving

286 calories; 0g total fat; 0mg cholesterol; 1mg sodium; 63g carbohydrates; 2g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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