Sticky rice, also called glutinous rice, is steamed until tender and pleasantly clingy; it is a staple in Laos and northern Thailand and is enjoyed in many other cuisines. For this simple version, soak the rice for six hours, then steam it for about 25 minutes—the soak hydrates the grains so they cook evenly without turning waterlogged.
Ingredients
- 2 cups (370 g) uncooked white glutinous rice, also labeled sticky rice or sweet rice
- 6 cups (1.4 L) cool water for soaking, or enough to cover the rice by at least 2 inches (5 cm)
- 4 cups (950 ml) water for the steamer pot, adjusting as needed for your pot
Use rice specifically labeled glutinous, sticky, or sweet rice. Despite the name, it contains no gluten; “glutinous” describes its naturally sticky texture after cooking. White glutinous rice is the most reliable choice for this timing. Brown glutinous rice has a tougher bran layer and needs a different, longer soak and cook, so it is not a direct swap here. No salt or oil is needed: plain sticky rice is traditionally served with savory dishes, dips, or sweet accompaniments, and its mild flavor suits all of them.
Instructions
- Rinse the rice. Put the rice in a bowl and cover it with cool water. Swirl the grains gently with your hand, then pour off the cloudy water without losing rice down the drain. Repeat three or four times, until the water is less cloudy. This takes about 4 minutes. Rinsing removes loose surface starch and helps the finished rice cook more evenly; the rice will still be sticky because that is its natural texture.
- Soak for six hours. Cover the rinsed rice with the measured soaking water, or enough cool water to leave it fully submerged with room to spare. Leave it at room temperature for 6 hours. If your kitchen is very warm or you need to soak it longer, cover the bowl and refrigerate it; allow extra time for the chilled rice to come closer to room temperature before steaming. A full six-hour soak is the timing used for this recipe, not six hours of cooking.
- Drain and prepare the steamer. Pour the rice into a fine-mesh sieve and let it drain for about 2 minutes. Set a steamer basket over a pot containing the 4 cups (950 ml) of water, checking that the water sits below the basket and cannot touch the rice. Line the basket with a clean, damp cotton cloth or a purpose-made steamer liner. A bamboo basket is traditional, but a metal steamer insert works too. Bring the water to a steady boil while you arrange the rice.
- Steam the rice. Tip the drained rice into the lined basket and spread it into a loose, even mound. Fold the cloth over the top if it is large enough, then cover the basket with its lid. Steam over actively simmering water for 25 minutes. At about 15 minutes, carefully lift the lid and turn the rice over with a damp spoon or spatula so the top and bottom cook evenly. Replace the lid promptly. Keep an eye on the pot so it does not boil dry; add hot water if needed, taking care not to splash any into the rice.
- Check and serve. After 25 minutes, taste a few grains from the center. They should be tender all the way through, with no hard or chalky middle, and should cling together when pressed. If they are still firm, steam for another 3 to 5 minutes and check again. Transfer the rice to a covered serving bowl or traditional rice basket and serve warm. Keep it covered between portions so steam does not escape and dry the surface.
Tips
- Choose the right rice. Glutinous rice is not interchangeable with jasmine rice, basmati, or ordinary short-grain rice. Those varieties will not develop the same cohesive texture, even if soaked for hours. Look for “sticky rice,” “sweet rice,” or “glutinous rice” on the package. Both long-grain and short-grain glutinous rice are sold; either can work, but grain shape and package instructions may affect the final few minutes of steaming.
- Do not skip the soak or boil the grains in the pot. Soaking helps water reach the center of each grain before steaming. Cooking the rice submerged like conventional boiled rice can make the outside too wet and soft before the inside is ready. If you have only soaked it for two hours, it may need extra steaming and may still be less evenly tender; check the center rather than relying on the clock alone.
- Keep the steam flowing, not the rice submerged. The basket must sit above the water. A clean cotton cloth, reusable steamer liner, or fine-mesh insert keeps grains from falling through while allowing steam to circulate. Avoid packing the rice into a deep, dense block; a loose mound cooks more evenly. Use a damp cloth rather than a dry one to reduce sticking.
- Adjust for your equipment. A tight-fitting lid and a steady simmer help the rice cook in the stated time. If your lid vents a lot of steam, check for doneness a few minutes later. If the rice seems wet on the outside but firm inside, spread it out and continue steaming briefly instead of adding water directly to the grains. The exact finish can vary slightly with the rice brand and basket shape.
Serving Suggestions
Serve sticky rice warm as a side for grilled chicken, pork, fish, or vegetables, with a dipping sauce or chile-based relish alongside. In Laos and northeastern Thailand, it is commonly portioned into small balls by hand and dipped into savory dishes; a small covered basket helps keep it soft while everyone eats. You can also spoon it beside a curry or stew, where its cohesive texture makes it easy to pick up sauce.
For a sweet course, pair a portion with ripe mango and coconut sauce, or serve it with sliced fruit and a drizzle of sweetened coconut milk. These are serving ideas rather than part of the plain rice recipe, so prepare any sauce separately. Sticky rice is filling and holds together well, which also makes it handy for packed meals when it is cooled and stored safely.
Variations
Purple sticky rice: Use a package of purple or black glutinous rice if you want a naturally colored version. Some varieties are mixed with white glutinous rice, while others are mostly or entirely dark grains. Follow the package’s soaking directions if they differ; whole dark grains can take longer to soften, so the six-hour soak and 25-minute steam here may not be enough. The flavor is usually more pronounced and the grains may remain a little chewier.
Fragrant sticky rice: Add a small pandan leaf to the steamer beside the rice, if available, for a gentle, distinctive aroma. It does not change the basic method or make the grains sweet. If pandan is hard to find, leave it out; there is no exact substitute, and plain sticky rice is delicious on its own. Avoid adding liquid flavorings directly to the soaked grains, since extra moisture can make the texture uneven.
Sweet coconut-style serving: Keep the rice plain while steaming, then serve it with coconut sauce made separately. This lets you use the same batch with both savory and sweet dishes. For a more traditional dessert texture, a dedicated coconut sticky rice recipe may use a different balance of coconut milk, sugar, and salt, so do not pour those ingredients into this steamer recipe and expect the same result.
Storage and Reheating
Cooked rice should not sit at room temperature for long. Refrigerate leftovers within 2 hours of cooking, sooner if the room is hot, in a shallow airtight container. Refrigerated sticky rice keeps for 3 to 4 days. Divide a large amount into smaller portions so it cools promptly, and do not leave a serving basket on the table for the afternoon. Cooked rice can support bacteria that may produce toxins if it is held improperly; reheating does not make rice that has been left out too long safe.
For longer storage, freeze portions in airtight freezer-safe containers or bags for up to 2 months for best quality. Thaw in the refrigerator or reheat from frozen with a little water or a damp cover to restore moisture. To reheat, steam the rice until piping hot throughout, or microwave it covered with a teaspoon or two of water, pausing to stir or turn the portion for even heating. Leftovers should reach 165°F (74°C) when reheated, in line with USDA FSIS guidance. Use a food thermometer to check a substantial portion, and serve promptly.
Frequently Asked Questions
How many hours should sticky rice soak?
For this recipe, soak white glutinous rice for 6 hours before steaming. That gives the grains time to hydrate so they soften evenly in the steamer. A longer soak is possible, but if it goes beyond a few hours, cover the bowl and refrigerate it. Different rice types, especially brown or whole dark glutinous rice, can need longer than the white rice used here.
Can I soak sticky rice overnight?
Yes. If an overnight soak is more convenient, cover the bowl and refrigerate it rather than leaving the rice soaking on the counter all night. Drain it well before steaming. Cold rice may take a little longer to come to a steady steam, so judge doneness by tasting a grain from the center. If you soak for substantially longer than this recipe’s six hours, the result can be softer.
Can I cook sticky rice without a bamboo steamer?
Yes. A metal steamer insert or a heat-safe colander that fits securely over a pot can work, as long as it holds the rice above the boiling water and has a lid. Line it with a clean damp cloth or steamer liner to keep the grains from falling through. Do not let the base of the rice sit in the water; the method depends on steam circulating around the grains.
Why is my sticky rice hard in the middle?
The most common causes are an insufficient soak, a weak or interrupted steam, or a tightly packed mound that blocks steam from reaching the center. Make sure the rice was fully submerged for the full six hours, the water is simmering steadily, and the grains are spread loosely. If the center is still firm at 25 minutes, continue steaming in 3-to-5-minute increments until tender.
Can I make sticky rice in a rice cooker?
Some rice cookers have a specific sticky-rice setting, and their instructions may call for a different water amount or method. Use the manual for that setting rather than transferring this steaming method’s water quantities directly into the cooker. A regular rice-cooker cycle can produce a softer, wetter result, especially if the rice is cooked in excess water. The basket-steaming method gives the clearest control over the texture described here.
Is sticky rice the same as sushi rice?
No. Sticky rice is glutinous rice, a distinct rice type with a particularly cohesive cooked texture. Sushi rice is usually a seasoned preparation made with Japanese short-grain rice, which is sticky enough to shape but has different grains and a different cooking method. They are not reliable substitutes for one another in recipes that depend on the characteristic texture of glutinous rice.
Related
- Whiskey Sour With Orange Juice: A Bright Citrus Twist
- Whiskey Sour Recipe Using Frozen Lemonade, Made Easy
- Whiskey Sour Recipe UK: A Balanced Classic Cocktail
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).