Savory LifeRECIPES

Young Sticky Rice: How to Cook and Use It

Updated November 4, 2026

Total time
35 min
prep 10 min · cook 25 min
Serves
4
portions as written

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Young Sticky Rice: How to Cook and Use It

Young sticky rice—also called green sticky rice or khao lam rice—is immature glutinous rice harvested before it fully dries. The grains are plump, pale green, and have a soft, chewy texture with a mild, grassy flavor. This recipe shows you how to cook young sticky rice on the stovetop so it turns out tender, slightly sticky, and perfect for both sweet and savory dishes.

Ingredients

  • 2 cups (400 g) young sticky rice (green glutinous rice)
  • 2 ½ cups (590 ml) water, plus more for soaking
  • ½ teaspoon salt (optional)

Instructions

  1. Rinse the young sticky rice in a fine-mesh strainer under cold running water until the water runs clear. This removes excess starch and any debris.
  2. Place the rice in a bowl and cover with fresh water by about 2 inches (5 cm). Soak for at least 30 minutes, or up to 2 hours for a softer texture. Drain well.
  3. In a medium saucepan, bring 2 ½ cups (590 ml) water to a boil. Add the salt if using.
  4. Add the drained rice to the boiling water. Stir once, then reduce the heat to low, cover, and simmer gently for 15 minutes.
  5. Remove the pot from the heat and let it stand, covered, for 10 minutes. Do not lift the lid during this time—the residual steam finishes cooking the rice.
  6. Fluff the rice gently with a fork or wooden spoon. The grains should be tender, slightly sticky, and hold their shape. Serve warm.

Tips

  • Soaking is essential: it softens the grains and ensures even cooking. If you skip it, the rice will be hard in the center.
  • Use a heavy-bottomed saucepan to prevent scorching. If you have a rice cooker, you can use it with the same water ratio and a regular white-rice setting.
  • Young sticky rice is stickier than regular long-grain rice, so don’t be alarmed if it clumps. That’s the desired texture.
  • If you can’t find young sticky rice, substitute regular glutinous (sweet) rice, but note that the cooking time will be longer and the color will be white.

Serving Suggestions

Serve young sticky rice as a side for grilled meats, curries, or stir-fries. It’s also delicious with mango and coconut milk for a Thai-inspired dessert. For a savory twist, mix in chopped scallions and a drizzle of soy sauce.

Variations

  • Coconut rice: Replace half the water with coconut milk and add a tablespoon of sugar for a sweet, creamy version.
  • Herbed rice: Add a pandan leaf or a few kaffir lime leaves to the cooking water for a fragrant aroma.
  • Fried rice: Cook the rice, let it cool completely, then stir-fry with vegetables, egg, and your favorite sauce.

Storage and Reheating

Store leftover cooked rice in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle with a little water and microwave in 30-second bursts, or steam over boiling water for 5 minutes. You can also freeze cooked rice for up to 1 month; thaw overnight in the fridge before reheating.

Frequently Asked Questions

What is young sticky rice? Young sticky rice is glutinous rice harvested before it matures, so the grains are still green and moist. It’s popular in Southeast Asia, especially in Laos and Thailand, where it’s used in both savory and sweet dishes.

Do I really need to soak it? Yes, soaking softens the grains and helps them cook evenly. A 30-minute soak is the minimum, but 1–2 hours gives a better texture.

Can I cook it in a rice cooker? Absolutely. Use the same water-to-rice ratio and select the regular white rice setting. The rice may turn out slightly softer, but it will still be delicious.

Why is my rice mushy? Mushy rice usually means you used too much water or cooked it too long. Stick to the 1:1.25 ratio and don’t stir during cooking.

Can I use regular sticky rice instead? Yes, but regular glutinous rice needs a longer soak (at least 4 hours) and a longer cooking time (about 20 minutes after boiling). The color will be white, but the texture will be similar.

How do I know when it’s done? The rice should be tender and slightly translucent. If it’s still hard in the center, add a few tablespoons of water and cook covered for another 5 minutes.

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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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