Sticky rice, also called glutinous rice, is a staple in Laos and northern Thailand, where it is traditionally soaked and steamed until tender and pleasantly chewy. This shortcut uses a one-hour soak and a stovetop steamer, so you can make a small batch without soaking the rice overnight; it is quicker, though a little less forgiving than the longer traditional soak.
Ingredients
- 1½ cups (300 g) Thai glutinous rice, also sold as sweet rice
- 4 cups (950 ml) cool or lukewarm water, for soaking
- 4 cups (950 ml) water, for steaming; use more if needed to keep the pot from boiling dry
Instructions
- Rinse the rice. Put the glutinous rice in a bowl and cover it with cool water. Swirl it gently with your fingers, pour off the cloudy water, and repeat about three times, until the water is less milky. The goal is to remove loose surface starch, not to scrub or break the grains. Drain the rice well.
- Soak for 1 hour. Cover the rinsed rice with the 4 cups (950 ml) of cool or lukewarm soaking water. Leave it at room temperature for 60 minutes. The grains should absorb some water and become slightly plumper. This shorter soak is the time-saving part of the method; it does not hydrate each grain as evenly as a several-hour soak, so do not skip it altogether.
- Prepare the steamer. Set a steamer basket, bamboo basket, or metal colander over a pot. Add the 4 cups (950 ml) steaming water, checking that the water level sits below the basket and cannot touch the rice. Line the basket with a clean, damp, tightly woven kitchen cloth or cheesecloth so small grains cannot fall through. Bring the water to a steady boil while you drain the soaked rice thoroughly.
- Steam the rice. Spread the drained rice in an even layer in the lined basket. Fold the cloth over the top if it is large enough, then cover the pot with a lid. Steam over medium heat for 12 minutes. Keep the water bubbling steadily, but not so vigorously that it splashes up into the basket.
- Turn and finish cooking. Carefully lift the lid, watching for hot steam, and use a rice paddle or spoon to turn the rice so the outer grains move toward the middle. Cover again and steam for 13 minutes. The full steaming time is 25 minutes. Taste a few grains from the center: properly cooked rice is tender and chewy throughout, without a hard or chalky core. If the center is still firm, steam for another 5 minutes and check again.
- Rest briefly and serve. Turn off the heat and leave the covered rice in the basket for 5 minutes while you set out the serving dishes. Transfer it to a covered bowl or traditional sticky-rice container and serve warm. The grains will cling together naturally; avoid stirring vigorously, which can mash them.
Tips
- Choose the right rice. Look for Thai glutinous rice, sticky rice, or sweet rice. Despite the name, glutinous rice contains no gluten; the word describes its sticky texture when cooked. Japanese sushi rice and other short-grain rice can turn cohesive, but they do not have the same stretchy, chewy texture and are not a direct replacement.
- Do not let the soaking water touch the rice during cooking. Sticky rice cooks by steam, not by simmering in a pot of water. If the grains sit in water, the bottom can become wet and pasty while the top remains unevenly cooked.
- Check the water in the pot. If your pot is wide or the heat is high, some water may evaporate during steaming. Keep the level below the basket and add hot water if it is running low; do not pour water over the rice.
- Use a longer soak if the grains are especially dry. Older rice or a very cool room can make the one-hour shortcut less reliable. For more even tenderness, extend the soak to 3–4 hours or use the traditional longer soak, then drain and steam as directed. That extra soaking time increases the total time.
Serving Suggestions
Serve the rice warm as a side for Lao or northern Thai-style meals, alongside grilled chicken, pork, fish, or vegetables. It is especially useful with dishes that have a savory, spicy, or tangy sauce: diners can pinch off a small portion of rice and use it to pick up the sauce. A simple plate of grilled meat, sliced cucumber, fresh herbs, and a dipping sauce makes a satisfying meal without needing to season the rice itself.
Sticky rice is also served with sweet foods. Pair a small portion with ripe mango and coconut sauce for a familiar Thai-inspired dessert, or serve it with fresh fruit and a little coconut milk. Keep savory and sweet accompaniments separate if you want the rice to stay plain and versatile. For a traditional presentation, place the rice in a covered basket or bowl so it stays warm and does not dry out while everyone eats.
Variations
Salted rice: For a lightly seasoned side, sprinkle ⅛ teaspoon (about 0.7 g) fine salt over the hot rice after steaming and gently fold it through. Traditional sticky rice is often served plain, so this is an optional adjustment rather than a required ingredient.
Coconut sticky rice: For a dessert-style version, keep the rice plain while steaming. Warm ½ cup (120 ml) coconut milk with 2 tablespoons (25 g) sugar and a pinch of salt, then fold it into the hot cooked rice a little at a time. This produces a richer, softer result than plain steamed rice. Serve with mango or another ripe fruit.
No bamboo basket: A metal steamer basket or heat-safe colander works well if it sits securely above the water. Line it with damp cheesecloth or a clean, thin-weave cotton cloth. A fine mesh basket can work without a liner, but check that the rice cannot slip through its openings.
Traditional longer soak: If time is available, soak the rinsed rice in cool water for 4 hours or longer, then drain and steam. This is a useful option when you want more consistent results, especially with a larger batch. It changes the schedule, not the ingredient amounts or steaming method.
Storage and Reheating
Sticky rice is best served freshly steamed, when it is soft and springy. Do not leave cooked rice at room temperature for more than 2 hours. For safer, quicker cooling, spread leftovers in a shallow container, refrigerate them promptly, and cover once chilled. Store in the refrigerator for 3–4 days. The texture firms as the rice cools, which is normal.
To reheat one portion, sprinkle it with about 1 teaspoon (5 ml) water, cover it, and microwave in short bursts until steaming hot throughout, fluffing or turning it once. You can also re-steam it in a lined basket until hot and pliable. Reheat leftovers to 165°F (74°C), the USDA FSIS safe temperature for leftovers, checking the center with a food thermometer. Avoid repeatedly warming and cooling the same batch.
For longer storage, freeze cooled portions in airtight freezer-safe containers. Thaw in the refrigerator or reheat from frozen with a little water, covered, until steaming hot throughout. Frozen rice is convenient, but it may be slightly less supple than freshly steamed rice. Do not try to restore its texture by leaving it out at room temperature.
Frequently Asked Questions
Can sticky rice really be made in a minute?
No. The phrase “minute hack” is best understood as a shortcut, not a one-minute cooking time. The rice still needs a 60-minute soak and 25 minutes of steaming in this recipe. That is much faster than soaking for several hours or overnight, but it is not instant rice.
How long should I soak sticky rice for this recipe?
Soak it for 1 hour in cool or lukewarm water, then drain it well before steaming. This is the shortened soak used to calculate the recipe’s total time. If your rice is old, unusually dry, or still firm in the center after steaming, a 3–4-hour soak is a more reliable choice next time.
Can I use regular white rice or sushi rice?
They will cook into a different dish. Long-grain white rice usually stays separate, while sushi rice becomes sticky but is softer and less chewy than Thai glutinous rice. For the characteristic stretchy texture, use rice labeled glutinous, sticky, or sweet rice; these names refer to the rice type, not added sugar.
How can I tell when the rice is fully cooked?
Taste a few grains from the middle of the basket. They should be tender and chewy all the way through, with no dry, hard center. If they are still chalky, cover the basket and steam for another 5 minutes before checking again. A little extra steaming is preferable to serving undercooked grains.
Can I make sticky rice without a steamer?
You need a way to hold the rice above simmering water, but it does not have to be a special sticky-rice basket. A stable metal colander or steamer insert lined with cloth can work over a lidded pot. Do not let the rice sit directly in the water; boiling it like ordinary rice produces a wetter texture.
Why did my sticky rice turn out hard or soggy?
Hard grains usually point to too little soaking, uneven steaming, or a lid that let too much steam escape. Soggy rice often means water touched the grains, the rice was not drained, or the basket was crowded. Rinse, soak, drain thoroughly, spread the rice evenly, and keep the steaming water below the basket for the most consistent result.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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