Sticky Rice vs Dry Rice: What's the Difference and Which One Should You Choose?

When shopping for rice at the market or supermarket, you’ll find many different types and brands with varying textures and characteristics. This can make it confusing to choose the best one—especially when comparing sticky (pulen) rice to dry (pera) rice. Both types have their own traits and uses, so it’s important to understand the differences to suit your cooking needs. Here’s your complete guide, Mak Cuss!  

Key Differences Between Sticky and Dry Rice

Each type of rice—sticky or dry—has its pros and cons. Let’s explore the major differences so Mak Cuss can choose wisely:
 
1. Amylose Content
Sticky rice contains low amylose (around 15–20%) and high amylopectin, making it soft and sticky when cooked. In contrast, dry rice has high amylose content (over 25%) and less amylopectin, resulting in a drier texture with separated grains after cooking.

2. Recommended Cooking Method
Sticky rice requires less water due to its high water absorption—typically a 1:1 or 1:1.2 rice-to-water ratio. Meanwhile, dry rice needs more water (1:1.5 to 1:2 ratio) to cook properly. For dry rice, soaking before cooking is also recommended to avoid a hard texture.

3. Best Use Cases
Sticky rice is ideal for everyday steamed rice because of its soft, digestible texture. It’s also perfect for dishes like sushi, nasi uduk, or nasi kuning, as it absorbs seasoning well.
On the other hand, dry rice is best for fried rice, porridge, diet meals, or spicy dishes like nasi Padang. It has a lower glycemic index and holds its shape well when stir-fried or reheated.

4. Texture
When cooked, sticky rice turns soft, slightly sticky, and moldable—a result of double polishing during processing. This texture is popular among Indonesians, especially in Java.
Dry rice becomes firmer, non-sticky, and grainy, with each grain separating from the other. This texture is favored in areas like Sumatra, especially for pairing with rich dishes like Padang cuisine.

5. Grain Size and Appearance
Sticky rice generally has short, oval grains with a shiny, translucent surface—making it visually appealing. Dry rice, on the other hand, tends to have long, slender grains with a more powdery white surface.
 

Recommended Premium Sticky Rice

If Mak Cuss is looking for high-quality sticky rice, look no further than Beras Maknyuss. Made from carefully selected grains with a balanced amylose and amylopectin content, Beras Maknyuss consistently produces fluffy, fragrant rice every time.
Processed using modern milling technology, the grains remain whole and rarely break. Each pack is sealed immediately after production to lock in freshness and extend shelf life.

Beras Maknyuss is also free from bleach, artificial fragrance, and chemical preservatives, ensuring a truly premium product with consistent quality. Every grain is carefully selected so that Mak Cuss can enjoy a satisfying rice experience with every bite. With Beras Maknyuss, cooking perfect rice is easier and more practical!

Now that Mak Cuss understands the difference between sticky and dry rice, make sure to choose the one that fits your cooking style. And if you want premium-quality sticky rice, choose Beras Maknyuss, processed with modern technology and no chemical additives. Find it today at your nearest supermarket, minimarket, rice agent, or official Maknyuss partner. Turn every bite of rice into a special moment with Beras Maknyuss!