Sticky rice, also known as glutinous rice, is a staple of Northern and Northeastern Thai cuisine, where it is eaten by hand alongside grilled meats, spicy salads, and rich curries. This article provides a complete menu of seven essential recipesâ€”from the perfect steamed sticky rice to classic accompaniments like papaya salad, grilled chicken, and mango with coconut cream. Each recipe is designed to work together for a satisfying, authentic Thai feast at home.

Ingredients

For the Sticky Rice: 3 cups (540 g) Thai glutinous rice (also called sweet rice), soaked overnight
For the Grilled Chicken (Gai Yang): 8 chicken thighs (about 2 lb / 900 g), bone-in, skin-on
For the Chicken Marinade: 3 tbsp (45 ml) fish sauce, 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) oyster sauce, 1 tbsp (15 g) brown sugar, 1 tsp ground turmeric, 1 tsp ground coriander, 1 tsp black pepper, 3 cloves garlic, minced, 2 stalks lemongrass, minced (white part only)
For the Papaya Salad (Som Tam): 1 small green papaya (about 1 lb / 450 g), peeled and shredded, 2 cloves garlic, 3 Thai bird’s eye chilies (adjust to taste), 2 tbsp (30 ml) fish sauce, 1 tbsp (15 ml) lime juice, 1 tbsp (15 g) palm sugar, 2 long beans (or green beans), cut into 2-inch pieces, 1/2 cup (75 g) cherry tomatoes, halved, 2 tbsp (30 g) roasted peanuts, chopped
For the Mango Sticky Rice (Khao Niao Mamuang): 1 cup (180 g) Thai glutinous rice (soaked separately), 1 cup (240 ml) coconut milk, 1/2 cup (100 g) sugar, 1/2 tsp salt, 2 ripe mangoes, peeled and sliced, 1/4 cup (60 ml) coconut cream (for topping), 1 tbsp toasted sesame seeds (optional)
For the Nam Prik Noom (Green Chili Dip): 10 long green chilies, 4 cloves garlic, 1 shallot, 1 tbsp (15 ml) fish sauce, 1 tbsp (15 ml) lime juice, 1 tsp sugar
For the Sai Oua (Northern Thai Sausage): 1 lb (450 g) ground pork, 2 tbsp (30 g) red curry paste, 1 stalk lemongrass, minced, 2 kaffir lime leaves, finely sliced, 1 tbsp (15 ml) fish sauce, 1 tsp sugar, 1/4 cup (60 ml) water
For the Grilled Pork Skewers (Moo Ping): 1 lb (450 g) pork shoulder, sliced thin, 2 tbsp (30 ml) fish sauce, 1 tbsp (15 ml) soy sauce, 1 tbsp (15 g) brown sugar, 1 tsp ground white pepper, 2 cloves garlic, minced, 1 tbsp (15 ml) vegetable oil

Instructions

Soak the rice: At least 8 hours before cooking, place the 3 cups of glutinous rice for the main sticky rice and the 1 cup for the mango dessert in separate bowls. Cover with cold water by 2 inches. Drain well before steaming.
Make the chicken marinade: In a large bowl, combine fish sauce, soy sauce, oyster sauce, brown sugar, turmeric, coriander, black pepper, garlic, and lemongrass. Add the chicken thighs, coat well, cover, and refrigerate for at least 1 hour or up to 24 hours.
Make the pork skewers: In another bowl, mix fish sauce, soy sauce, brown sugar, white pepper, garlic, and oil. Add pork slices, toss to coat, and refrigerate for at least 30 minutes.
Prepare the sausages: In a bowl, combine ground pork, red curry paste, lemongrass, kaffir lime leaves, fish sauce, sugar, and water. Mix until sticky. Form into 4-5 small patties or logs. Set aside.
Steam the sticky rice: Fill a steamer pot with water and bring to a boil. Line the steamer basket with a cheesecloth or a bamboo steamer liner. Add the drained rice (for the main rice), spreading evenly. Cover and steam over high heat for 20-25 minutes, or until the rice is translucent and tender. Remove from heat and keep warm in a covered basket or pot.
Grill the chicken and pork: Preheat a grill or grill pan to medium-high heat. Grill the chicken thighs for 10-12 minutes per side, until the internal temperature reaches 165Â°F (74Â°C) as measured with a food thermometer (USDA FSIS safe minimum for poultry). Grill the pork skewers for 3-4 minutes per side, until cooked through (no pink in the center). Set aside.
Cook the sausages: In a skillet over medium heat, cook the sausage patties for 5-6 minutes per side, until the internal temperature reaches 160Â°F (71Â°C) (USDA FSIS safe minimum for ground pork). Keep warm.
Make the papaya salad: In a large mortar and pestle, pound the garlic and chilies briefly. Add the long beans and tomatoes, and pound lightly to release their juices. Add the shredded papaya, fish sauce, lime juice, and palm sugar. Pound and toss until the dressing is well combined. Stir in peanuts. Taste and adjust seasoningâ€”it should be spicy, sour, and salty.
Make the green chili dip: Char the green chilies, garlic, and shallot over an open flame or under a broiler until the skins are blackened. Peel the chilies and shallot. Pound all in a mortar with fish sauce, lime juice, and sugar until smooth. Set aside.
Make the mango sticky rice: Steam the soaked 1 cup of glutinous rice for 20 minutes, until tender. While hot, transfer to a bowl. In a small saucepan, heat coconut milk, sugar, and salt until the sugar dissolves. Pour over the rice, stir well, and let it absorb for 15 minutes. Serve with sliced mango, drizzle with coconut cream, and sprinkle with sesame seeds.
Assemble the feast: Serve the sticky rice in a bamboo basket or on a plate. Arrange the grilled chicken, pork skewers, sausages, papaya salad, and chili dip around it. Provide small bowls for the dip and extra fish sauce.

Tips

Soaking is essential: Glutinous rice must be soaked for at least 4 hours, but overnight is best. This ensures even steaming and a chewy, tender texture. Do not skip this step.
Use a bamboo steamer if possible: A bamboo steamer basket lined with cheesecloth gives the best texture and aroma. If using a metal steamer, line it well to prevent sticking.
Adjust spice levels: The papaya salad and chili dip are traditionally very spicy. Start with fewer chilies and add more to taste. For a milder version, remove the seeds.
Make ahead: The marinades can be prepared a day in advance. The sticky rice can be steamed a few hours ahead and kept covered at room temperature; re-steam for 5 minutes before serving.

Serving Suggestions

Serve this sticky rice menu family-style: a large platter of sticky rice, grilled chicken, pork skewers, and sausages, with the papaya salad and chili dip on the side. Provide small bowls for the dip and extra fish sauce. Eat with your hands, as is traditional: pinch a small ball of rice, dip it into the sauce, and enjoy. For a complete meal, add a simple cucumber salad or a light soup like tom yum.

Variations

Vegetarian: Replace the fish sauce with soy sauce or tamari. Use tofu or tempeh in place of chicken and pork. Add more vegetables to the papaya salad, such as shredded carrot or cabbage.
Spicy Pork Laab: Instead of sausages, make a quick laab by stir-frying ground pork with lime juice, fish sauce, chili flakes, and fresh mint. Serve warm or at room temperature.
Sticky Rice with Durian: For a dessert variation, serve the coconut sticky rice with fresh durian instead of mango. The creamy, pungent fruit is a beloved pairing in Thailand.
Grilled Corn: Add grilled corn on the cob brushed with a mixture of coconut milk and salt for a sweet, smoky side.

Storage and Reheating

Store all cooked dishes separately in airtight containers in the refrigerator. Sticky rice will keep for 3-4 days; grilled meats and sausages for 3-4 days; papaya salad is best eaten within 1 day, as it becomes watery. To reheat, steam the rice for 5-10 minutes until hot and pliable. Reheat meats in a 350Â°F (175Â°C) oven for 10-15 minutes, or until heated through to 165Â°F (74Â°C) for leftovers. The papaya salad should be eaten cold and not reheated. Mango sticky rice is best enjoyed fresh, but can be refrigerated for 1 day; reheat the rice gently in a microwave and serve with fresh mango.

Frequently Asked Questions

Can I use regular long-grain rice instead of glutinous rice? No, regular rice will not become sticky. Glutinous rice is a different variety that becomes sticky when cooked. If you cannot find it, use sushi rice as a substitute, but the texture will be softer and less chewy.

Do I need a bamboo steamer? No, a metal steamer with a tight-fitting lid works fine. Just line the basket with cheesecloth or a clean kitchen towel to prevent the rice from falling through.

Can I make the sticky rice in a rice cooker? Yes, you can cook soaked glutinous rice in a rice cooker using a 1:1 ratio of rice to water (e.g., 1 cup rice to 1 cup water). However, the texture will be softer and less distinct than steamed rice. For best results, use the steaming method.

How do I keep the sticky rice warm for a party? Keep the steamed rice in a covered bamboo basket or a slow cooker on the ‘warm’ setting. You can also wrap it in a clean cloth and place in a cooler with a hot water bottle to keep it warm for up to 2 hours.

What if I can’t find Thai bird’s eye chilies? Use serrano or jalapeÃ±o peppers, but note that they are less spicy. Adjust the quantity to your heat preference.

Is it safe to eat raw green papaya? Yes, green papaya is safe to eat raw. It is commonly used in salads. However, ensure you wash it thoroughly and use a clean cutting board.

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

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Sticky Rice Menu: 7 Recipes for a Thai Feast