Sticky rice, also called glutinous rice, is a pleasantly chewy Southeast Asian rice that clumps together when steamed; “downtown” here means a straightforward, restaurant-style serving rather than a distinct traditional recipe. This method uses Thai glutinous rice, a bowl for soaking, and a steamer, producing tender grains that are easy to serve with savory mains or sweet toppings.
Ingredients
- 2 cups (370 g) Thai glutinous rice, also labeled sweet rice or sticky rice
- Water, enough to cover the rice for soaking and to fill the steamer base
- ⅛ teaspoon (0.75 g) fine salt, optional
Instructions
- Rinse the rice in a bowl with cool water, swirling it gently with your fingers. Drain and repeat 3 or 4 times, until the water is less cloudy. This removes loose surface starch without washing away the rice’s natural stickiness.
- Cover the rinsed rice with at least 2 inches (5 cm) of cool water. Soak at room temperature for 4 hours; for a more convenient schedule, cover and soak in the refrigerator overnight. Drain thoroughly in a fine-mesh sieve. The soaking time is important: it lets the dense grains cook evenly in steam.
- Set up a steamer with water in the bottom, keeping the water below the basket or rack. Line a bamboo sticky-rice basket or a heatproof steamer insert with damp cheesecloth or a clean, thin cotton cloth. Spread the drained rice in an even layer. If using salt, sprinkle it over the rice now.
- Bring the water to a steady boil, then set the rice over the steam and cover. Steam for 15 minutes. Carefully lift the lid away from you to avoid the hot steam, then turn the rice over with a spoon or by lifting and folding the cloth. Cover again and steam for another 10 to 15 minutes.
- Check a few grains from the middle. They should be translucent, tender all the way through, and chewy without a hard or chalky center. If needed, continue steaming in 5-minute increments, checking between each, until done. A shorter soak or a very deep layer of rice can increase the cooking time.
- Transfer the cooked rice to a serving bowl or traditional basket and cover loosely with a lid or clean cloth to keep it warm. Fluffing is optional; sticky rice is meant to cling together. Serve promptly, while warm and pliable.
Tips
- Choose the right rice. Look for Thai glutinous rice, sweet rice, or sticky rice. Despite the name, it contains no gluten. Ordinary jasmine, basmati, or long-grain rice will not develop the same sticky texture.
- Do not skip the soak. A minimum of 4 hours gives the grains time to absorb water. If you forget, soak in warm—not hot—water for about 2 hours, though the texture may be less even; check carefully while steaming.
- Keep the rice above the water. Sticky rice is steamed, not boiled. If it sits in water, the outside can turn mushy before the center cooks. Check the steamer’s water level during cooking and add hot water if it is running low.
- Use a cloth if the holes are wide. Damp cheesecloth or a clean, lint-free cotton cloth keeps grains from falling through the basket while letting steam circulate. Do not pack the rice tightly; a loose, even layer cooks more reliably.
Serving Suggestions
Serve warm sticky rice alongside grilled chicken, pork, fish, or vegetables, with a dipping sauce such as nam jim jaew or a simple chile-lime sauce. It is also a familiar companion to northeastern Thai and Lao meals, where diners can pinch off small portions and use the rice to scoop up flavorful sauces. For a sweet finish, pair it with ripe mango and coconut milk; that variation benefits from lightly seasoned, freshly steamed rice.
If sharing from a traditional basket, keep the lid on between servings so the rice stays soft. For an everyday meal, a covered bowl works just as well. Offer small portions at a time, since sticky rice firms as it cools.
Variations
Coconut sticky rice: Warm ¾ cup (180 ml) canned coconut milk with 2 tablespoons (25 g) sugar and a pinch of salt until the sugar dissolves; do not boil. Fold it into the hot steamed rice gradually, then cover and rest for 10 minutes so it absorbs. This sweetened version is excellent with mango, but is less suited to savory dishes.
Savory aromatic rice: Add a bruised lemongrass stalk or a few pandan leaves to the steamer water, making sure they do not touch the rice. The aroma will be subtle. Remove and discard before serving.
Rice-cooker alternative: Some rice cookers have a sticky-rice setting. Soak and drain the rice as directed, then follow the appliance’s instructions and water guidance for glutinous rice. Results vary by model; a standard rice-cooker cycle may make the grains wetter than steaming.
More servings: Double the rice for a crowd, but steam it in a broad, loose layer or in batches. A dense mound can cook unevenly, so judge doneness by the grains rather than relying only on the listed time.
Storage and Reheating
For food safety, refrigerate cooked rice within 2 hours of cooking, using a shallow, covered container so it cools promptly. Refrigerate at 40°F (4°C) or below and use within 3 to 4 days. Do not leave cooked rice at room temperature for longer than 2 hours; discard it if it has been left out beyond that window.
Sticky rice becomes firm when chilled. Reheat only the portion you plan to eat, adding a teaspoon or two of water and covering it. Steam for about 5 to 8 minutes, or microwave in a covered microwave-safe bowl in short intervals, stirring or turning once, until steaming hot throughout. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check with a food thermometer. You can freeze portions in airtight freezer containers for up to 1 month for best quality, then thaw in the refrigerator and reheat thoroughly.
Frequently Asked Questions
Is sticky rice the same as glutinous rice?
Yes. “Glutinous” describes the sticky texture when cooked, not the presence of gluten. It is a different type of rice from ordinary long-grain rice and is naturally gluten-free, though check package labels for possible cross-contact if that matters for your meal.
Can I make sticky rice without a bamboo basket?
Yes. Use a metal steamer insert, a compatible steaming basket, or a heatproof colander set securely over a pot. Line it with damp cheesecloth if the holes are large, and cover the pot with a lid. Make sure the rice sits above, not in, the simmering water.
Can I cook it without soaking?
Soaking is strongly recommended because glutinous rice grains are dense. Without it, the outside may soften before the center cooks. If you are short on time, soak in warm water for about 2 hours, then steam and test for a fully tender center.
Why is my sticky rice hard in the middle?
It may not have soaked long enough, the layer may be too thick, or the steamer may not have had steady steam. Turn the rice partway through cooking and continue steaming in 5-minute increments. Confirm the water has not boiled away.
Why did my rice turn mushy?
It may have been boiled or left in contact with water, packed too tightly, or steamed well past doneness. Drain thoroughly after soaking, keep the rice above the water, and begin checking after 25 minutes of steaming.
Can I use regular rice as a substitute?
There is no close substitute for the distinctive chewy, clinging texture. Short-grain rice may stick more than long-grain rice, but it will still have a different texture and should be cooked according to its own package directions.
Related
- Chicken Yakhni Pulao with Fragrant Homemade Broth
- Cereal Straws 2000s: Make a Nostalgic Cereal Snack
- Falafel King Bloomington MN–Style Falafel at Home
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).