Sticky Rice Cooking School Adelaide: What You'll Learn

Sticky rice, also known as glutinous rice, is a staple of Southeast Asian cuisine, particularly in Laos and Thailand’s Isan region. This article explains what a sticky rice cooking school in Adelaide typically teaches, covering the essential techniques from soaking and steaming to serving. Whether you’re a home cook or a budding chef, mastering sticky rice opens the door to a world of flavorful dishes.

Ingredients

2 cups (400 g) Thai glutinous rice (also labeled “sweet rice” or “sticky rice”)
Water for soaking (enough to cover the rice by 2 inches / 5 cm)
Water for steaming (about 2 cups / 500 ml, or as needed for your steamer)
Optional: 1/2 teaspoon salt (for slightly seasoned rice)

Instructions

Rinse the rice: Place the glutinous rice in a large bowl and rinse under cold running water, swishing with your hand, for about 1 minute. Drain and repeat 2–3 times until the water runs almost clear. This removes excess starch that can make the rice gummy.
Soak the rice: Transfer the rinsed rice to a bowl and add enough cold water to cover it by at least 2 inches (5 cm). Soak for at least 4 hours, or overnight (8–12 hours) for best results. The rice should be fully hydrated and easily breakable when pressed between your fingers.
Drain and prepare steamer: Drain the soaked rice in a fine-mesh strainer. If you have a bamboo steamer basket, line it with cheesecloth or a banana leaf. If using a metal steamer, line the perforated tray with parchment paper that has holes poked in it, or use a cheesecloth. Ensure the steamer setup allows steam to circulate.
Steam the rice: Fill a wok or pot with about 2 inches (5 cm) of water and bring to a rolling boil over high heat. Place the steamer basket with the rice over the boiling water, making sure the water does not touch the rice. Cover with a lid (or the bamboo steamer’s lid) and steam over medium-high heat for 20–25 minutes. The rice is done when it is translucent and tender, and the grains stick together.
Rest and serve: Remove the steamer from the heat. Using a rice paddle or spatula, transfer the hot rice to a clean, dry surface (like a wooden board or a large plate). Spread it out slightly and let it rest for 5 minutes to allow excess moisture to evaporate. Then, using the paddle, gently toss and fold the rice to fluff it. Serve warm.

Tips

Soaking is non-negotiable: Do not skip the soak. Glutinous rice needs prolonged soaking to cook evenly; without it, the grains will be hard and chalky in the center. If you’re short on time, a 2-hour soak is the absolute minimum, but 4+ hours is ideal.
Use the right rice: Regular jasmine or long-grain rice will not become sticky. Look for “Thai glutinous rice” or “sweet rice” in Asian grocery stores. If you can’t find it, sushi rice is a close substitute, though it’s slightly less sticky and more moist.
Check water level: During steaming, check the water level occasionally and add more boiling water if it runs low. Never let the pot boil dry, as the rice will burn.
Keep it warm: Sticky rice dries out quickly. If you’re not serving immediately, place it in a covered bamboo container or a bowl wrapped in a clean kitchen towel. It will stay warm for up to 1 hour.

Serving Suggestions

Sticky rice is traditionally eaten with your hands—pinch off a small ball, shape it, and use it to scoop up food. It pairs perfectly with grilled meats like Lao sausages, chicken skewers, or beef laab (a spicy minced meat salad). It’s also essential for mango sticky rice dessert, where it’s drizzled with coconut milk and served with fresh mango slices. In Adelaide, you can find sticky rice at many Thai and Lao restaurants, but making it at home is simple and rewarding.

Variations

Black sticky rice: Use black glutinous rice (often called “black sweet rice”) for a nutty, slightly chewy texture. It requires a longer soak (overnight) and a few extra minutes of steaming. It’s commonly used in desserts.
Coconut sticky rice: After steaming, mix the hot rice with 1/2 cup (120 ml) coconut milk and 1 tablespoon sugar until well combined. This is the base for mango sticky rice.
Savory herb rice: Add a pandan leaf or a few kaffir lime leaves to the steaming water for a subtle fragrance. You can also toss the cooked rice with fried shallots and a pinch of salt.

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 over simmering water for 5–7 minutes, or microwave it in a covered bowl with a damp paper towel for 1–2 minutes. The texture will be slightly drier than fresh, but it’s still good for making fried rice or adding to soups. You can also freeze sticky rice in a zip-top bag for up to 1 month; thaw in the refrigerator overnight before reheating.

Frequently Asked Questions

Can I use a rice cooker to make sticky rice? Yes, but it’s not traditional. Some rice cookers have a “sweet rice” setting that works well. If you use a regular rice cooker, reduce the water to 1:1 ratio (1 cup rice to 1 cup water) and soak the rice first. The texture will be softer and more like regular steamed rice, not the distinct chewy-tender grains of properly steamed sticky rice.

Why is my sticky rice mushy or too soft? This usually happens when you add too much water during cooking, or if you soak for too long (over 24 hours). Sticky rice should be steamed, not boiled. If you used a rice cooker with too much water, reduce the water next time. Also, make sure to drain the soaked rice thoroughly before steaming.

Can I use regular rice as a substitute? No, regular rice will not become sticky. The stickiness comes from the absence of amylose starch in glutinous rice. If you can’t find glutinous rice, sushi rice is the closest substitute, but it’s not the same. For a gluten-free alternative, you could try short-grain brown rice, but it will be less sticky.

How long should I soak sticky rice? The ideal soak time is 4–8 hours. Overnight is perfect for most people. If you soak for less than 2 hours, the rice will be hard in the center. If you soak for more than 12 hours, the grains may become too soft and break apart.

Is sticky rice gluten-free? Yes, despite the name “glutinous,” it contains no gluten. The term refers to its glue-like stickiness. It is safe for people with celiac disease or gluten sensitivity.

Can I cook sticky rice in a microwave? Yes, in a pinch. Soak the rice for 4 hours, drain, and place in a microwave-safe bowl with 1/4 cup (60 ml) water. Cover with a microwave-safe lid or plate and cook on high for 5 minutes, then let it rest for 5 minutes. The texture will be less ideal than steamed, but it works.

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).

Sticky Rice Cooking School Adelaide: What You’ll Learn