Sweet rice

Not usually: “sweet rice” often means glutinous rice, also called sticky rice, and refers to its clingy texture rather than added sugar. It becomes sticky when cooked but does not contain gluten.

Yes. Rinse it until the water is mostly clear, then soak it for at least 4 hours or overnight; drain well before cooking. Soaking helps the grains cook evenly and turn tender without becoming mushy.

The traditional method is to steam soaked, drained sweet rice in a lined steamer over simmering water for about 25–30 minutes, turning it once halfway through. It should be glossy and tender, with no hard centre.

It is used for Thai mango sticky rice, Chinese zongzi (sticky rice parcels) and Japanese mochi. For mango sticky rice, fold warm cooked rice with coconut milk sweetened with sugar and serve with ripe mango.

Not for dishes that rely on sweet rice’s chewy, clingy texture: ordinary long-grain rice stays much less sticky. Short-grain sushi rice is a closer substitute, though it will not be as chewy.

Cool it promptly, refrigerate it in a covered container and use it within a day. Reheat it once until steaming hot throughout; a splash of water helps restore moisture.