Sticky rice, also known as glutinous rice, is a staple in Southeast Asian cuisines, particularly in Thailand, Laos, and Vietnam. This guide from the Sticky Rice Cooking School in Stirling walks you through the authentic method of preparing perfectly chewy, tender sticky rice every time. The key is proper soaking and steaming, which yields grains that cling together without being mushy—ideal for pairing with grilled meats, curries, or mango.
Ingredients
- 2 cups (400 g) Thai sticky rice (also called glutinous rice or sweet rice)
- Water for soaking
- Water for steaming (about 2 cups / 500 ml, plus more as needed)
- Optional: 1/2 teaspoon salt (for slightly seasoned rice)
Instructions
- Place the sticky rice in a large bowl and cover with cold water by at least 2 inches (5 cm). Soak for at least 2 hours, or overnight for best results. The rice will absorb water and swell slightly.
- Drain the rice in a fine-mesh strainer and rinse under cold running water until the water runs clear. Shake off excess water.
- Fill a steamer pot or a large pot with about 2 inches (5 cm) of water. Bring to a boil over high heat.
- Line a steamer basket with a clean, damp kitchen towel or cheesecloth. Spread the soaked rice evenly over the cloth. If using a bamboo steamer, line it with a banana leaf or parchment paper with holes to prevent sticking.
- Place the steamer basket over the boiling water, making sure the water does not touch the rice. Cover with a lid and steam over medium-high heat for 20–25 minutes, or until the rice is translucent and tender but still slightly chewy. Check the water level occasionally and add more boiling water if needed.
- Remove the steamer basket from the pot. Carefully lift the cloth or use a spatula to transfer the rice to a large bowl or a wooden paddle. If you added salt, sprinkle it over the hot rice and gently fluff with a fork or rice paddle to distribute.
- Let the rice rest for 5 minutes before serving. It will firm up slightly as it cools.
Tips
- Use the right rice: Regular long-grain jasmine rice will not work for this recipe. Look for “glutinous rice” or “sweet rice” in Asian grocery stores; it is opaque white and short-grain.
- Soaking is essential: Do not skip the soak. It hydrates the rice evenly so it steams properly. If you’re short on time, soak in hot water for 1 hour, but texture will be slightly less ideal.
- Steaming vs. boiling: Never boil sticky rice in water like regular rice—it will become a sticky paste. Steaming keeps the grains separate and chewy.
- Fluffing: Use a wooden spoon or rice paddle to fluff the rice after steaming. This separates the grains and releases excess moisture.
Serving Suggestions
Serve sticky rice warm alongside grilled chicken (gai yang), beef larb, green papaya salad (som tam), or a rich Thai red or green curry. It’s also delicious with mango and coconut milk for dessert. In Laos and Northeast Thailand, it’s traditionally eaten by hand—roll a small ball and dip it into sauces or curries.
Variations
- Mango Sticky Rice: After steaming, mix the rice with a warm coconut sauce (1 cup coconut milk, 1/4 cup sugar, 1/2 tsp salt) and serve with fresh mango slices and a drizzle of coconut cream.
- Black Sticky Rice: Substitute half of the white sticky rice with black glutinous rice (which is actually purple when cooked). Soak for 4 hours and steam for 30 minutes. It has a nuttier flavor and is often used in desserts.
- Savory Sticky Rice with Chinese Sausage: Add slices of Chinese sausage (lap cheong) to the steamer basket on top of the rice during the last 10 minutes of steaming for a fragrant, savory version.
- Herbed Sticky Rice: Toss the cooked rice with chopped cilantro, mint, and a squeeze of lime for a fresh side dish.
Storage and Reheating
Store leftover sticky rice in an airtight container in the refrigerator for up to 3 days. To reheat, place the rice in a steamer basket over boiling water for 5–7 minutes, or microwave it in a covered dish with a damp paper towel for 1–2 minutes. You can also freeze sticky rice for up to 1 month; thaw overnight in the fridge before steaming to refresh.
Frequently Asked Questions
Can I use a rice cooker to make sticky rice? Yes, but it requires a special sticky rice setting or a separate steamer basket. If using a rice cooker, soak the rice for 2 hours, drain, place in the steamer basket, and set to “steam” or “sticky rice” mode. If your cooker doesn’t have that setting, it’s safer to use a traditional steamer.
Why is my sticky rice too hard or crunchy? This usually means the rice was not soaked long enough or the steaming time was too short. Ensure you soak for at least 2 hours (overnight is best) and steam until the grains are fully translucent and tender—check at 20 minutes and add more time if needed.
Why is my sticky rice mushy? Mushy rice often results from adding too much water during steaming or boiling the rice. Make sure the water level is below the steamer basket, and do not stir the rice while it’s steaming.
Can I use regular rice instead of glutinous rice? No, regular rice will not become sticky in the same way. Glutinous rice is naturally low in amylose and high in amylopectin, which gives it its characteristic sticky texture. Substitute with another short-grain rice like sushi rice for a different, but not identical, result.
Do I need to rinse the rice after soaking? Yes, rinsing removes excess starch and any debris. It also helps prevent the rice from clumping too much.
Can I make sticky rice in advance for a party? Yes, you can steam it up to 2 hours ahead and keep it covered at room temperature. Reheat in a steamer for 5 minutes before serving. Do not leave it out longer than 2 hours for food safety.
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