This lady is pleased with the results just using her one-setting cooker: [Sticky Rice](https://www.youtube.com/watch?v=wiXBbGcpgjs). Note, she says in the comments that she uses 2 cups (or slightly less) water to 1 cup of rice (which makes sense) not 3 cups rice to 2 cups water like it sounds like she is saying in the video. She rinses the rice well, but does not soak it.

It has been a very long time since I've done it, but my rice maker also only has one setting, and I seem to remember having no problem making glutinous rice with it. I would have naturally gone about 1.75:1 with rinsed rice plus salt.

So that's how I would try it first. Rinse the glutinous rice well. For each cup of rice add 1 3/4 cups water and 1/2 tsp salt. Cook on the regular, white rice setting.


**EDIT:** With things like this there are often "camps" of differing opinion. I doubt that Michelin Starred restaurants that include sticky rice on their menu ever use rice makers to make said rice. I am reminded of this: http://cooking.stackexchange.com/questions/37575/turning-regular-noodles-into-no-boil-noodles/37578#37578. Even though there are thousands of recipes online for making lasagna without boiling the noodles, I say pfftthhfft. Sure, you can do it, if you don't mind High School cafeteria food. (Remember the Church Lady? "Isn't that *special*?" Think like that.)

I am less of a connoisseur of rice than of baked pasta. That being the case, I'm not sure that I would notice the deficiencies of sticky rice made in a rice cooker. With that in mind, and assuming that you are not on a different stratosphere of connoisseur than I am, I recommend that you give it a shot and let us know how it goes.

**Yet Another EDIT - I Tried  It**

I used this brand of sweet (glutinous) rice:

![1][1]

I used 2 cups of rice, thoroughly rinsed, 1 tsp salt, 3 2/3 cups water, and the only setting my simple, old rice cooker has.

My lid is glass, and I could see that there was still quite a bit of water on the top of the rice after the cycle was complete (short, 30 minutes or less), so I waited 15 minutes before I lifted the lid.

If you can't see the rice without opening the cooker, I recommend that you do the same, wait 15 minutes before opening.

After 15 minutes I checked it out:

![2][2] ![3][3]

![4][4]

It's absolutely fine. Is it as good as the the great Thai place down the street? No. But it's close. The only thing I would (and will) do differently next time is to only use 3 1/2 cups water to 2 cups rinsed rice and 1/2 TBS salt.

After it finished last night, I was suddenly too tired to mess with it anymore, so I just left the cooker on warm, and went to sleep. 5 hours later, if anything, it's improved.


  [1]: https://i.sstatic.net/ShR0cm.jpg
  [2]: https://i.sstatic.net/oTHR3m.jpg
  [3]: https://i.sstatic.net/aKkM1m.jpg
  [4]: https://i.sstatic.net/hN3oRm.jpg