Sticky Rice: How to Cook It by Steaming

Sticky rice, also called glutinous rice, is a pleasantly chewy rice that is soaked, then steamed rather than simmered in a measured amount of water. It is a staple in Laos and northeastern Thailand, where it is commonly served plain alongside savory dishes; soaking and steaming help the grains cook evenly and cling together without turning mushy.

Ingredients

2 cups (370 g) uncooked glutinous rice, also labeled sweet rice or sticky rice
5 cups (1.2 L) cool water, for soaking; most of this water will be discarded
4 cups (950 ml) water, for the steaming pot; use enough to sit below the steamer basket

Choose rice specifically labeled glutinous, sweet, or sticky. Despite the name, it contains no gluten; the label describes its naturally clingy texture. White glutinous rice is the easiest type to find and cooks reliably with this method. Brown glutinous rice is also available, but it generally needs a longer soak and steaming time, so follow the package directions for that variety.

Instructions

Rinse the rice. Put the rice in a bowl and cover it with cool water. Swirl the grains with your fingers, then carefully pour off the cloudy water. Repeat three or four times, until the water is noticeably clearer. It does not have to be perfectly transparent. Rinsing removes loose surface starch and debris while leaving the rice’s naturally sticky character intact.
Soak for 8 hours. Cover the rinsed rice with the 5 cups (1.2 L) cool water. Leave it at room temperature for 8 hours, or overnight. The grains absorb water during this time, which helps the centers steam through before the outside becomes too soft. If your kitchen is especially warm or you need to soak longer than overnight, cover the bowl and refrigerate it.
Drain and prepare the steamer. Drain the soaked rice thoroughly in a sieve for about 5 minutes. Set a steamer basket over a pot containing the 4 cups (950 ml) water. The water must stay below the bottom of the basket so the rice cooks in steam instead of sitting in water. Line the basket with a clean, damp muslin cloth or cheesecloth, leaving enough cloth to fold loosely over the rice. A purpose-made sticky-rice basket also works.
Arrange the rice and bring the water to a boil. Spread the drained rice in an even layer in the lined basket; avoid packing it down. Fold the cloth over the top if it is long enough, then cover with a lid. Bring the water in the pot to a steady boil over medium-high heat. Once steam is rising through the rice, reduce the heat as needed to maintain a steady simmer and keep the lid in place.
Steam for 25 minutes, turning once. Steam the rice for 12 minutes, then carefully lift the lid. Use the cloth or a spoon to turn the rice over so the grains from the top move closer to the steam. Re-cover and steam for another 13 minutes. Keep an eye on the pot: add hot water if it is running low, taking care not to splash water into the basket. The grains should look plump and translucent, with no hard, chalky centers. If they are still firm in the middle, steam for 5 more minutes and check again.
Rest and serve. Turn off the heat and let the covered rice rest in the steamer for 5 minutes. This brief pause allows moisture to settle through the grains. Transfer it to a covered serving container or basket and fluff gently with a rice paddle or fork. Serve warm; sticky rice firms as it cools, so keep it covered between servings.

Tips

Do not skip the soak. A short soak is a common reason sticky rice cooks unevenly, with soft outsides and hard centers. If you have less time, soak for at least 4 hours, then expect that the rice may need a few extra minutes of steaming. Check the center of a few grains before serving.
Use the right kind of rice. Sushi rice, jasmine rice, and ordinary short-grain rice are not direct substitutes. They can become sticky, but they will not have the same chewy texture or cook correctly with this steaming method. If glutinous rice is unavailable, choose a recipe designed for the rice you can get rather than relying on the same timing.
Keep the grains above the water. A bamboo basket is traditional, but a metal steamer basket or a heat-safe colander that fits securely over a pot can work. Line a colander with damp cheesecloth so grains cannot fall through. Check that the lid fits and that the basket does not touch the water as it boils.
Steam gently and keep the lid on. A steady supply of steam cooks the rice; a violent boil can evaporate the pot water too quickly. Avoid repeatedly lifting the lid, since it releases heat and adds uncertainty to the cooking time. If you need to check the rice, do so at the halfway turn or near the end.

Serving Suggestions

Serve the rice warm as a side for grilled chicken, pork, fish, or vegetables, especially dishes with a savory sauce that can be picked up with a small portion of rice. In Lao and northeastern Thai meals, diners often take a small piece by hand and use it to scoop up food. Keep the rice in a covered basket or bowl on the table so it stays pliable while everyone eats.

For a simple sweet serving, pair it with ripe mango and coconut sauce, or spoon over coconut milk sweetened with a little sugar and a pinch of salt. That style is related to Thai mango sticky rice, though the dessert uses its own coconut-seasoned preparation. Plain steamed sticky rice is also good with beans, stir-fried greens, or a spicy dip; no extra seasoning is needed unless you want it.

Variations

Black sticky rice: Use black glutinous rice for a darker color and a nuttier, more robust flavor. It often benefits from a longer soak, sometimes overnight, and may need substantially longer to steam than white rice. Follow the package guidance and test a grain for a tender center rather than assuming the white-rice timing will apply.

Half white, half black: Combine the two types for a mix of chewy textures and colors. Soak and cook them together only if the black rice package indicates a similar preparation time; otherwise, steam each type separately and mix them afterward. This avoids ending up with one variety undercooked while the other becomes overly soft.

Coconut sticky rice: Keep the rice plain while steaming, then serve it with a separate sauce made from coconut milk, sugar, and a small pinch of salt. This lets you control sweetness and gives diners the option of enjoying the same rice with savory food. Do not add a large amount of liquid to the raw rice basket, because the grains are meant to steam rather than simmer.

Small-batch method: You can halve the recipe for two servings. Keep the 8-hour soak, but begin checking the rice after about 20 minutes of steaming because a shallow layer may finish sooner. The grains still need to be tender all the way through, so use texture—not just the clock—to decide when they are done.

Storage and Reheating

Sticky rice is best freshly steamed, but leftovers can be saved. Transfer them to a shallow, covered container and refrigerate within 2 hours of cooking. Cooked rice should not sit at room temperature for longer than that; chilling it promptly is important because some bacteria can produce toxins in rice left warm for too long. Properly refrigerated leftovers keep for 3 to 4 days.

To reheat, sprinkle the rice lightly with water, cover it, and steam until hot and soft, usually about 5 to 10 minutes depending on the amount. You can also microwave a portion in a covered, microwave-safe container with a teaspoon or two of water, stirring or turning it partway through. Reheat leftovers to 165°F (74°C), as measured with a food thermometer, and only reheat the portion you plan to eat.

For longer storage, freeze portions in airtight freezer-safe containers for up to 1 month for best texture. Thaw in the refrigerator or reheat from frozen with a little water, covered, until steaming hot throughout. Frozen rice may be slightly less springy after thawing, but steaming helps restore some softness. Do not leave cooked rice on the counter to cool for an extended period before storing it.

Frequently Asked Questions

Is sticky rice the same as sushi rice?

No. Sticky rice is glutinous rice, a type of rice with a particularly clingy, chewy cooked texture. Sushi rice is usually short-grain japonica rice seasoned after cooking and holds together differently. The two are not interchangeable in this steaming recipe, even though both can be served in compact portions.

Can I cook sticky rice in a regular rice cooker?

Some rice cookers have a glutinous-rice setting, and that is the best place to start if yours does; follow its manual for the rice-to-water amount. A standard absorption cycle may give a softer result than steaming, so do not assume the usual rice-cooker water ratio will work. The basket method in this recipe is a reliable option when your cooker lacks a suitable setting.

What if I forgot to soak the rice?

For the best texture, wait and soak it for the recommended 8 hours. If you are pressed for time, a 4-hour soak is a practical compromise, but the rice may take longer to steam and can be less evenly tender. Rinsing and steaming unsoaked rice is not a dependable shortcut; the outside can soften before the center cooks.

How can I tell when it is fully cooked?

Look for plump, translucent grains and taste one from the center of the basket. It should be chewy and tender, without a hard or chalky middle. If it is still firm, continue steaming in 5-minute increments. Check that the pot still has water before extending the steaming time.

Why did my sticky rice turn mushy?

It may have been left in water after soaking, cooked with boiling water touching the grains, or steamed for too long. Drain the rice well, keep the basket above the waterline, and begin checking at the stated time. A tight layer is also harder to steam evenly, so spread the rice out rather than pressing it down.

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).