Is Jasmine Rice Sticky Rice?

Sticky rice (which is also known as glutinous, sweet or waxy rice), is a Japonica type of rice that is very high in amylopectin starch and low in amylose starch. There are three main types of sticky rice—black or purple sticky rice, Japanese sweet rice and Thai sticky rice. Thousands of varieties of rice fall within these main categories. Sticky rice’s high percentage of amylopectin makes it gluey and clumpy when cooked. Typically round, rather than elongated, sticky rice is an opaque grain that can be short or long.

So, is jasmine rice sticky? In short, no. Jasmine rice is a long-grain type of rice known for its delicate aroma and slender grains. It has a fragrant flavor that’s best enjoyed in stir-fries, curries, soups and fried rice dishes. Though not technically a type of sticky rice, jasmine rice does have more amylopectin starch than other rice varieties, such as white and basmati. In a pinch, with certain modifications, it can be used to make sticky rice.

Both sticky rice and jasmine rice are native to Southeast Asia, including Thailand, Laos, Vietnam and Cambodia. As such, these types of rice are popular ingredients in many styles of Asian cuisine. While sticky rice is generally used in desserts and dishes that require bouncy, chewy grains that easily stick together, jasmine rice is often steamed or boiled and paired with saucy stews, curries, grilled meats and seafood.

When you’re all out of sticky rice and can’t quiet the yen for mango sticky rice, don’t despair! Though jasmine rice is not a type of sticky rice, it can be used in its place if prepared correctly.

Though true sticky rice is still the best option for certain dishes (think mochi), RiceSelect® Premium Jasmine Rice is a tasty substitute in some situations. Incredibly fragrant, with delicate floral notes, jasmine rice is a wise choice when the aroma of a dish is key. An ingredient that sings when paired with spices and ripe fruit, it’s a welcome addition to velvety puddings and tropical desserts.

Lighter than sticky rice, which can be very dense when cooked, jasmine rice also lends a lighter feel to savory and sweet dishes. Fluffier, with a softer bite, it can offer the chew without packing as much of a punch.

To take jasmine rice from fluffy to sticky, it’s important to follow certain tips and tricks, and to pay close attention to rinsing, soaking and water-to-rice ratios.

• To prepare jasmine rice, most cooks begin by rinsing the grains in a few changes of cool water. This helps to remove some surface starch and results in fluffy, separate rice. For jasmine rice that’s sticker, skip this step. Keeping the starches intact will help make the rice as sticky as possible.

• On the other hand, soaking jasmine rice isn’t usually recommended as it can lead to softer, clumpier grains. If the goal is to make sticky rice, though, you will want to soak your jasmine rice for at least 30 minutes (or, if time allows, for a few hours) to infuse the grains with extra water.

• For jasmine rice with a stickier consistency when cooking on the stovetop, up the water-to-rice ratio from 1 3/4:1 to 2:1. You can also use this ratio when cooking rice in a rice cooker.

• For the best results, sticky rice is steamed in a bamboo steamer, not boiled. To cook jasmine rice this way, drain the soaked rice. Line a steamer basket with cheesecloth and place rice in cloth. Bring water to a boil in a large pot. When boiling, place the covered steamer into the pot. Cook for 15-20 minutes, until tender. Remove steamer from pot and let rest for 10 minutes before serving.

No glutinous rice in sight? Beyond jasmine rice, you have options! When cooked in a certain way, short-grain sushi rice can also stand in for sticky rice.

• Soft, temptingly aromatic and sticky, RiceSelect® Sushi Rice is a premium blend of two standout grains, Koshihikari and Calihikari rice. Though sushi rice is high in amylopectin starch, it does not contain as much of this starch as sticky rice. However, sushi rice is stickier than jasmine rice, making it a good option when preparing dishes where chewy, clumped rice is key.

• Naturally, sushi rice is a smart choice when making sushi, sashimi, Japanese dumplings and onigiri. However, its texture and ability to absorb flavors also make it a great choice for Thai-style desserts and rice puddings, poke bowls and rice bowls.

Made with jasmine, sushi or black rice, these delicious sticky-rice recipes are well worth sampling!