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.

**2nd EDIT** Here's a reason to get a steamer (just as an aside). This looks SO good! [Lo Mai Gai](https://www.youtube.com/watch?v=pwnSsCyX3VQ).