Different Kinds of Sticky with These Sticky Rice Substitutes 

There’s no denying how delicious sticky rice is. 

But! Its difficulty in cooking can leave you wanting. You have to soak it for at least 3 hours and up to overnight. 

While not overly complicated, this much prep time can be an issue for those looking for the quickest way to cook rice. 

Some use the no-soak method. It’s quicker, yes, but the result isn’t as good as the cold soak method. 

What to do, what to do? Thankfully, there are sticky rice substitutes that you can use instead. 

Don’t Get Stuck: Sticky Rice Substitutes

Some sticky situation you got yourself in, huh? 

But hey, I got your back with these sticky rice substitutes. 

They can make you forget all about your sticky situation. At least, they can if you follow these recipes:

Laap Pet + Arborio Rice 

Who’s ready for a taste of Laos? Because we’re making Laap Pet with our first sticky rice substitute. 

This vibrant salad consists of fresh herbs, minced meat, and a somewhat tangy dressing. The dish is traditionally served with sticky rice. 

But this time? We’re using Arborio rice. 

It’s the rice used for the famous risotto. Because of its starchy and plump texture, it makes for an excellent sticky rice substitute. 

Arborio rice doesn’t even need any soaking time. You can make it right here, right now!

Ingredients

• 1 cup of Arborio rice
• 1 ½ cups of water
• ½ cup of chopped shallots
• 3 tbsp of vegetable oil 
• ½ cup of chopped cilantro
• ½ pound of ground pork
• ¼ cup of chopped mint
• 2 tbsp of chopped green onions
• 2 tbsp of fish sauce
• 1 tbsp of lime juice
• 1-2 pieces of chilies
• 1 tbsp of roasted peanuts
• Salt

Instructions

1. Over medium fire, heat vegetable oil, add the shallots, and cook for 2 minutes. Add the Arborio rice and stir everything together. 
2. Boil the water, reduce the heat to low, and simmer for 15-20 minutes. Set the rice aside. 
3. Add vegetable oil to a separate pan over medium fire and stir-fry the ground pork. 
4. Set aside the cooked pork, then in the same pan, cook the shallots for 1 minute. 
5. Add the pork again, herbs, fish sauce, chilies, and lime juice. Stir-fry everything for 2-3 minutes. 
6. Season with salt. 
7. Stir in the peanuts before serving. 

Xôi Gấc + Quinoa

Next up is a Vietnamese dish known for its vibrant red color, all thanks to a spiked fruit called gấc. 

Xôi Gấc is also traditionally made with sticky rice. But what if we want something healthier?

Here’s where Quinoa comes in. It’s a whole grain bursting with protein and all nine amino acids. 

It’s a good alternative because its fluffy texture adds a slight crunch and contrasts the creamy ingredients of Xôi Gấc.

Ingredients

• 1 cup of Quinoa
• 1 ½ cups of water
• ½ cup of mashed gấc pulp (Okay, you can use 1 tbsp of tomato paste and 1 tsp of vegetable oil)
• ¼ cup of coconut milk
• ¼ cup of palm sugar
• ¼ tsp of salt
• Square banana leaves

Instructions

1. Mix the Quinoa, water, gấc, coconut milk, palm sugar, and salt. Bring everything to a boil, reduce the heat, and simmer for 15-20 minutes. 
2. Soak the banana leaves in warm water. Line the bowls, then scoop the Quinoa. 
3. Steam for 10 minutes before serving. 

Sushi Roll + Sushi Rice

Who’s up for some Japanese food? And what screams Japanese better than sushi rolls? 

While not an exact match, sushi rice is a good substitute for sticky rice. Sushi rice has an impressive ability to hold together. 

We can both thank the rice vinegar, sugar, and salt for acting as a binder. The combination of these three ingredients gives sushi rice a sticky texture that can mimic sticky rice. 

Ingredients

• 1 cup of cooked sushi rice
• 1 ¼ cups of water
• 2 tbsp of rice vinegar
• 1 tbsp of sugar
• 1 tsp of salt
• 1 sheet of nori
• Your choice of filling (mine’s smoke salmon, crab sticks, and cucumber)
• Sushi rice vinegar
• Bamboo mat (but optional)

Instructions

1. Place a sheet of nori (with the shiny side down) on the bamboo mat or a clean surface. 
2. Moisten your hands with the rice vinegar. Spread a thin, even layer of sushi rice over the nori, with an inch empty at the top. 
3. Put your fillings in a line across the middle of your rice.
4. Roll the sushi into a tight and compact cylinder.
5. Cut with a knife dipped in water before serving. 

Out of a Sticky Situation

Here’s the thing, dear Foodies. 

Sticky rice substitutes >>>>>>>>>>>>

There, I said it! Come at me. 

I’ll be the one behind the counter cowering in fear with my fork in one hand and those substitutes in the other.

Still, I won’t mind using sticky rice occasionally if I have the time (and patience). 

For now, though, we just proved that if we can’t make sticky rice, the detour will likely lead to other delicious destinations.

Just look at where we ended up with Arborio rice, Quinoa, and Sushi rice…

‘Sides, when have I ever led you astray and into sticky situations? 

Never.

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