Missing glutinous rice at crunch time? Yeah, we’ve been there. One time, we had everything set for mango sticky rice. Mangoes sliced, coconut milk ready, and then—no glutinous rice. Total buzzkill, right? Luckily, it sparked a search for substitutes that saved the day.
Turns out, there are plenty of options that do the job just as well. From grains that stick perfectly to unexpected ingredients you’d never think to use, these swaps are absolute lifesavers.
We’ve tried them for sweet desserts, savory recipes, and everything in between. Some are already in your cupboard, ready to shine. Missing a key ingredient isn’t a disaster anymore—these substitutes make sure your meals never miss a beat again. Get ready to rethink staples in a whole new way.

7 Easy Substitutes for Glutinous Rice
Here are seven easy substitutes for glutinous rice that will save you time, hassle and tears when it matters most.
1 – Sushi Rice
Did you know you can swap glutinous rice with sushi rice without missing a beat? Sushi rice has a short grain and sticky texture that mimics glutinous rice pretty well in most recipes. The grains stay slightly firm, which works great for both sweet and savory dishes.
Use it in a 1:1 ratio as a substitute. It’s easy to cook and holds flavor beautifully. For desserts, it pairs well with coconut milk, while in savory dishes, it absorbs sauces like a charm.
If you want other options to mix things up, check out this list of sushi rice substitutes. You’ll find more ideas to tweak your recipes!
2 – Arborio Rice
What if I told you that Arborio rice isn’t just for risotto? Its short, plump grains cook up with a creamy, sticky texture, making it a strong pinch hitter for glutinous rice in lots of recipes. Arborio absorbs flavors like a champ, so you’ll get bold tastes in every bite.
Use it in a 1:1 ratio as a substitute. Just be aware it needs a touch more water while cooking. It’s great for sweet dishes like rice pudding or savory ones that need extra richness.
For even more alternatives, check out this guide to Arborio rice substitutes to get inspired and find other options!
3 – Sweet Jasmine Rice
This one substitute will save your recipe. Sweet jasmine rice brings light fluffiness and a hint of aromatic flair. It’s not exactly the same as glutinous rice, but it has a mild stickiness that gets us close in a pinch.
We recommend double-rinsing it to remove extra starch for better texture. Use it in a 1:1 ratio. It cooks fast and works best in dishes that need a subtle, sweet flavor. From stir-fries to mango sticky rice, it slides into recipes with ease.
It works well for savory uses too, but keep an eye out—it’s softer and less dense than glutinous rice. Add slightly less water for firmer grains. Its versatility makes it a top option if you’re improvising from your pantry.
4 – Basmati Rice
The first step to mastering substitutions is knowing that basmati rice works surprisingly well for glutinous rice recipes. It’s not sticky like glutinous rice, but it has long grains and a fragrant aroma that’s hard to ignore. Use it in a 1:1 ratio for most recipes.
Reduce the water slightly to keep it from getting too soft. It’s great for dishes that pair well with nutty, fluffy textures. Think stir-fries, savory porridge, or even casual side pairings.
Basmati rice adapts quickly and brings its own unique twist to recipes. Its lighter texture makes it versatile for bold flavors. Want more ideas? Check out the best ways to use basmati rice in our basmati rice substitutes guide!
5 – Sticky Rice Flour
This one substitute will save your recipe and keep your sticky dreams alive. Sticky rice flour is like glutinous rice’s convenient cousin. It’s finely ground and smooth, making it a quick fix for achieving those chewy textures we crave in desserts or dumplings.
Use a 1:1 ratio, but mix it with equal parts regular rice flour if the chew feels too intense. It blends easily with liquid and works well without soaking. The result? Smooth, sticky consistency every time.
It’s not just for sweets, either. It holds together savory stuff like thickened sauces or batter for crunchy coatings. Best of all, it’s shelf-stable and sits quietly in your pantry until needed. Think of it as the MVP for all things smooth, sticky, and cohesive.
6 – Millet
It all started when we skipped regular grains and tried millet instead. Millet is tiny, round, and cooks up fluffy with a slight nutty flavor. It’s naturally gluten-free and works 1:1 in most recipes where you need a rice or quinoa replacement.
Use it for salads, porridges, or as a base for grain bowls. It holds up well and absorbs flavors like a champ. Plus, it’s quick to cook—just simmer in water until tender. You’ll get a hearty texture without overpowering the dish.
Want to swap millet for something else? Read about the best millet substitutes in our millet substitutes guide.
7 – Quinoa
Last but not least, quinoa makes a strong substitute for glutinous rice. It’s tiny, round, and ever so slightly chewy when cooked right. It’s also one of the few plant-based options with all nine essential amino acids.
Quinoa works in a 1:1 ratio as a substitute for glutinous rice. Just rinse it well before cooking for better texture. Cook it until soft and fluffy or keep it al dente if you prefer firmer grains.
Use it in salads, stir-fries, risotto-style dishes, or anywhere you want to add clean protein and healthy fats without sacrificing flavor. You can even use quinoa instead of oats in sweet breakfast dishes!
Ready to explore more quinoa options? Check out this guide to quinoa substitutes for tips and recipes!
Frequently Asked Questions
Sticky rice flour and sushi rice offer the closest texture, providing the chewiness typical of glutinous rice.
Yes, Arborio rice can work for sticky desserts, though it has a slightly firmer bite and a creamier consistency.
Quinoa provides a healthier option but lacks the sticky texture of glutinous rice, making it less suitable for traditional dishes.
Millet is a great gluten-free option with a slightly sticky consistency when cooked properly.
Basmati rice is much drier and does not provide the same chewiness, so it’s not the best alternative in sticky rice dishes.

Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.