Sticky rice, also known as glutinous rice, is a staple of Southeast Asian cuisine, particularly in Laos and Thailand, where it is served as a daily accompaniment and used in both savory and sweet dishes. This recipe yields perfectly tender, slightly chewy grains that hold together beautifully without being mushy, making it ideal for eating with your hands or pairing with grilled meats and curries. The key is the overnight soak and the proper steaming method, which together create that signature glossy, cohesive texture.
Ingredients
- 2 cups (400 g) Thai glutinous rice (also labeled “sweet rice” or “sticky rice”)
- Water for soaking
- Water for steaming (about 2 cups / 500 ml)
Instructions
- Soak the rice: Place the rice in a large bowl and cover with cold water by at least 2 inches (5 cm). Soak for at least 4 hours, but ideally 8–12 hours or overnight. This step is essential—it softens the grains and allows them to steam evenly.
- Drain and rinse: Drain the rice in a fine-mesh strainer and rinse under cold running water until the water runs clear. Shake off excess water.
- Prepare the steamer: Fill a wok or large pot with about 2 inches (5 cm) of water. Bring to a boil over high heat. Line a bamboo steamer basket (or a metal steamer insert) with a piece of cheesecloth or a clean kitchen towel that is large enough to overhang the edges. Place the rice on the cloth, spreading it into an even layer.
- Steam the rice: Set 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. Check the water level occasionally and add more boiling water if needed.
- Rest and fluff: Remove the steamer basket from the pot. Using the cloth to lift the rice, transfer it to a clean bowl or a wooden paddle. Fluff gently with a fork or rice paddle, then let it rest, covered, for 5 minutes before serving. This allows the grains to set.
Tips
- Don’t skip the soak: Soaking for at least 4 hours is non-negotiable. Without it, the rice will be hard and unevenly cooked. If you’re short on time, soak for 2 hours, but expect a slightly firmer texture.
- Use the right rice: This recipe only works with glutinous rice (also called sweet rice or sticky rice). Regular long-grain jasmine or basmati rice will not become sticky—they will just turn mushy. Look for Thai or Lao brands in Asian grocery stores or online.
- Steam, don’t boil: Boiling sticky rice in a pot of water makes it gluey and clumpy. Steaming is the traditional method and gives the best texture. If you don’t have a bamboo steamer, a metal steamer basket lined with cheesecloth works fine.
- Keep it warm: Sticky rice dries out quickly. After steaming, keep it in a covered container or a traditional bamboo basket (if you have one) until serving. You can also place it in a rice cooker on “warm” for up to 2 hours.
Serving Suggestions
Sticky rice is the perfect accompaniment to grilled or fried meats, such as lemongrass chicken, pork skewers, or beef laab. It is also delicious with papaya salad (som tam), green curry, or simply alongside fresh vegetables and a spicy dipping sauce. In Laos and Thailand, it is often eaten by hand: take a small piece, roll it into a ball, and use it to scoop up sauces or meats.
Variations
- Black sticky rice: Substitute half or all of the white glutinous rice with black glutinous rice. Black rice has a nuttier flavor and a slightly chewier texture. It is often used in desserts, but also works in savory dishes. Adjust soaking time to at least 6 hours.
- Coconut sticky rice (sweet version): After steaming, while the rice is still hot, stir in 1 cup (240 ml) coconut milk mixed with 1/3 cup (70 g) sugar and a pinch of salt. Let it absorb for 10 minutes, then serve with fresh mango slices for a classic Thai dessert.
- Herb-infused sticky rice: Add a pandan leaf (screwpine) or a few kaffir lime leaves to the steaming water for a subtle aroma. This works beautifully with both savory and sweet versions.
Storage and Reheating
Leftover sticky rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the rice in a steamer over boiling water for 5–7 minutes, or microwave it in a damp paper towel–lined dish for 1–2 minutes. You can also freeze sticky rice for up to 3 months; thaw in the refrigerator overnight before reheating. Avoid reheating more than once, as the texture will degrade.
Frequently Asked Questions
Can I use regular rice instead of glutinous rice? No. Regular rice (like jasmine or basmati) does not contain the same type of starch (amylopectin) that makes sticky rice gluey. Using a substitute will result in a completely different dish—not sticky, and likely mushy if cooked this way.
Do I really need to soak the rice overnight? Yes, the soak is crucial. It hydrates the rice so that steaming cooks it evenly. A 4-hour soak is the minimum, but 8–12 hours yields the best texture. If you skip it, the rice will be hard in the center.
Can I cook sticky rice in a rice cooker? Yes, you can, but the texture will be slightly softer and more moist than steamed rice. Soak the rice as directed, then drain and place in a rice cooker with 1 cup (240 ml) water for every 2 cups (400 g) of rice. Cook on the regular cycle. It will work in a pinch, but steaming is traditional.
Why is my sticky rice too dry or too mushy? Dryness usually means you didn’t soak long enough or steamed too long. Mushiness usually means the water was touching the rice during steaming, or you added too much water. Follow the recipe exactly, and make sure the water level is below the steamer basket.
Is sticky rice gluten-free? Yes, glutinous rice is naturally gluten-free. The name “glutinous” refers to its sticky texture, not gluten. It is safe for people with celiac disease or gluten sensitivity, as long as it is processed in a gluten-free facility.
Can I make sticky rice without a steamer? If you don’t have a steamer, you can use a large pot with a metal colander set over boiling water. Just make sure the colander is lined with cheesecloth and the water doesn’t touch the rice. Alternatively, you can microwave soaked rice in a covered dish with a little water, but the texture will be less authentic.
Related
- Truffle French Fries Recipe (Crispy & Easy)
- Sticky Rice Express Sioux City: Easy Recipe
- Thrasher’s French Fries Recipe (Boardwalk-Style)
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).