Not everyone has the convenience of steaming sticky rice with a traditional steamer or pot, so using a rice cooker is a handy tip for many households.

During special occasions, especially the Lunar New Year’s first full moon (Rằm tháng Giêng), a plate of sticky rice is indispensable. However, using a traditional steamer can be cumbersome and time-consuming. With a rice cooker, you can prepare sticky rice quickly while still achieving soft, evenly cooked grains that are neither mushy nor clumped together.

Ingredients Needed:

• Rice cooker: The better the cooker, the better the result.

• Glutinous rice: 500g (adjust according to family size).

• Optional beans and seeds: Peeled mung beans, black beans, peanuts, gac fruit, pandan leaves, depending on your preference.

• Seasonings: A pinch of salt, a little cooking oil or chicken fat, coconut water, shredded coconut, and optional toppings like sesame-peanut salt for serving.
  
  

Preparing the Ingredients:

• Soak mung beans, black beans, and peanuts in water before cooking to soften them.

• For pandan-flavored sticky rice, blend pandan leaves and extract the juice, refrigerate to settle, and use the clear juice for a vibrant green color. Pandan essential oil can also enhance aroma and color.

• If cooking gac sticky rice, grate the gac pulp and mix with a little white rice wine to help the color develop beautifully.

• For coconut sticky rice, shred fresh coconut and extract coconut water and cream to mix with the rice.

Bean Preparation Tips:

• Mung beans can be cooked together with the rice if soaked for 30 minutes beforehand.

• Black beans for eating (not for offerings) require soaking for 2 hours, then pre-boiling until soft before mixing with rice. Roasting soaked black beans briefly can add fragrance and softness.

• For peanut sticky rice, soak peanuts for 2 hours, then simmer until partially cooked before adding to rice. Cooking peanuts together with rice without pre-cooking can leave them hard.

Choosing the Right Rice:

• Use high-quality glutinous rice, preferably “Cái Hoa Vàng,” with uniform, plump grains. Avoid broken grains or rice with uneven coloring.

• Fresh rice should have a natural fragrance and no musty odor. Old or damp rice will not cook into sticky, soft rice.

Cooking Sticky Rice in a Rice Cooker:

1. Washing the rice: Wash glutinous rice thoroughly. Modern rice tends to absorb water more quickly, so soaking is optional.

2. Method 1 – Using a precise water level: Mix washed rice with beans, pandan juice, or gac pulp as desired. Add water just enough to cover the rice. Add a pinch of salt and a little sugar to remove any bitterness. Cook as usual. When the cooker switches to “keep warm,” quickly stir with a bamboo spatula to evenly distribute heat and add a spoonful of oil or chicken fat. Close the lid to let the rice finish cooking with steam. Avoid stirring too long, or you risk the rice sticking to the bottom. After 10 minutes, open the lid to let excess steam escape. This ensures the rice stays fluffy rather than wet and sticky.

3. Method 2 – Using extra water: This method is suitable for plain sticky rice, mung bean, or peanut rice. Pour boiling water over the rice mixture until about 1 cm above the rice. Once the cooker begins cooking, drain the excess water after 1 minute, then continue cooking. When done, stir in a little oil or chicken fat and let it sit for 5 minutes before serving. Avoid this method for gac, coconut, or pandan sticky rice, as it can dilute the flavors and colors.

Tips for Perfect Sticky Rice:

• Use cooking oil or chicken fat to coat the grains; this helps them stay glossy and prevents clumping. Stir only when the rice is fully cooked to avoid breaking grains. Use a bamboo spatula for stirring, then serve with a spoon. Avoid stirring with a spoon from the start, which can crush the rice.

• Coconut water can replace plain water for a fragrant and rich taste. After cooking, replace oil or fat with a little coconut cream for extra aroma.

• Adding a tiny amount of sugar enhances the natural sweetness of the rice without overpowering its flavor. For example, 1 tablespoon of sugar for 500g of rice is sufficient.

By following these steps, you can enjoy soft, fragrant, and beautifully colored sticky rice that is perfect for family gatherings, special ceremonies, or everyday meals. Using a rice cooker not only saves time but also ensures consistently delicious results that rival traditional steaming methods. With these small tips, your sticky rice will always come out tender, fluffy, and full of flavor—ready to impress anyone at the table.