Ingredient substitution guide

Best substitutes for sticky rice

Best swap for sticky rice: Glutinous rice. Same thing, different name. Use it 1:1.

How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy

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What can I use instead of Sticky Rice?

Sticky Rice and Glutinous Rice are the same ingredient under different names, so swap one for the other 1:1. Another option is Sweet Rice, same grain, regional name. The table below also lists Japanese Short-Grain Rice and Arborio Rice, 4 swaps in all.

All 4 swaps for sticky rice, best first.
SwapRatio and notes
Glutinous riceSame thing, different name. Use it 1:1.
Sweet ricesame grain, regional name
Japanese short-grain rice1:1; the closest widely stocked grain, sticky enough for bowls and rolls but not for traditional Thai sticky rice

How to use it: Cook it by absorption: about 1 1/4 cups water per cup of rice, simmered 15 to 18 minutes.

Arborio rice1:1; high enough in starch to clump in a pinch, but it stays creamier and softer than true glutinous rice

Source and limits

These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.

The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:

Browse every ingredient and read how these swaps are sourced.