What's in Sticky Rice? Ingredients and How to Make It

Sticky rice, also called glutinous rice or sweet rice, is a short-grain rice from East and Southeast Asian cuisines that becomes tender and clingy when steamed. Its classic preparation needs only sticky rice and water; soaking first and steaming it rather than boiling keeps the grains cohesive without turning them into a wet, mushy mass.

This recipe makes plain steamed sticky rice, a versatile side dish—not the sweet coconut-and-mango dessert sometimes called mango sticky rice. Choose rice labeled glutinous or sweet rice; despite the name, it contains no gluten.

Ingredients

2 cups (370 g) Thai glutinous rice, also labeled sticky rice or sweet rice
Water, for soaking and steaming (about 6 cups / 1.4 L for soaking, plus enough to fill the steamer base without touching the rice)

Instructions

Rinse the rice. Put the rice in a bowl and cover it with cool water. Swirl the grains with your hand, then pour off the cloudy water. Repeat about 3 or 4 times, until the water is less cloudy. The goal is to remove loose surface starch, not to make the water perfectly clear.
Soak for 3 hours. Cover the rinsed rice with at least 2 inches (5 cm) of fresh cool water. Leave it at room temperature for 3 hours. For a more flexible schedule, cover and soak it in the refrigerator for up to 8 hours; drain it before steaming. A proper soak helps the center cook through at the same pace as the outside.
Drain and prepare the steamer. Drain the rice thoroughly in a fine-mesh sieve for about 5 minutes. Bring water to a steady simmer in a pot or steamer base, making sure the water level stays below the rice basket. Line a bamboo sticky-rice basket or a metal steamer insert with damp cheesecloth or a clean, thin cotton cloth. The lining should allow steam through while keeping grains from falling into the water.
Steam the rice. Spread the drained rice in an even layer in the lined basket. Set it over the simmering water and cover. Steam for 25 minutes, keeping the water at a steady simmer. Check that the pot has not boiled dry; add hot water if needed, taking care not to splash the rice.
Check and finish. Taste a few grains from the center. They should be tender all the way through, with no hard or chalky core. If they are still firm, turn the rice over gently with a damp spoon or by lifting and shifting the cloth, cover, and steam for another 5 minutes. Transfer the cooked rice to a serving basket or bowl and keep it covered with a clean cloth until serving.

Tips

Buy the right rice. Look for “glutinous rice,” “sticky rice,” or “sweet rice” on the package. Ordinary jasmine, basmati, sushi rice, or long-grain rice will not produce the same sticky, cohesive texture, even with a longer soak.
Keep the grains above the water. Sticky rice is steamed, not submerged and boiled. If it sits in water, the grains can become soggy and unevenly cooked. Use a basket or steamer insert that sits securely above the simmering water.
Do not skip the soak. A short soak can leave the centers hard while the outsides soften. If you are short on time, soaking in warm—not hot—water may speed hydration, but check the grains early and do not expect it to match a full soak reliably.
Plan to serve it soon. Sticky rice firms up as it cools. Keep it covered while serving, and refrigerate leftovers within 2 hours rather than leaving them at room temperature for an extended period.

Serving Suggestions

Serve plain sticky rice warm alongside grilled or roasted meats, stir-fries, curries, or vegetables with a savory sauce. In Thailand and neighboring parts of Southeast Asia, it is commonly served in small portions and eaten by hand: pinch off a little rice, shape it lightly, and use it to pick up food. It also pairs well with spicy dips and grilled fish.

For a dessert, use the cooked rice as the base for a separate coconut sticky rice preparation, usually served with ripe mango. That dish needs coconut milk, sugar, and salt, so those ingredients are not included in this plain side-dish recipe.

Variations

Black sticky rice: Use black glutinous rice for a nuttier flavor and darker color. It often needs a longer soak and a longer steaming time than white sticky rice; follow the package guidance and check for tenderness before serving.
Seasoned rice: For a mild aroma, tuck a pandan leaf into the steamer beside the rice. It adds a fragrant note without changing the basic method; remove it before serving.
Coconut dessert rice: For mango sticky rice, warm coconut milk with sugar and a pinch of salt, then mix some into freshly cooked rice and let it absorb before serving with mango. Use a trusted dessert recipe for the proportions, since this is a different preparation from plain sticky rice.
Rice cooker option: Some rice cookers have a glutinous-rice setting, but results vary. Follow the manufacturer’s instructions for the specific rice and cooker rather than using a standard white-rice water ratio, which can make sticky rice too wet.

Storage and Reheating

Sticky rice is best freshly steamed. Cool leftovers promptly and refrigerate them in a covered, shallow container within 2 hours of cooking. Keep refrigerated for 3 to 4 days. For longer storage, freeze portions in airtight freezer-safe containers; use within about 1 month for best texture. Rice should not be left at room temperature for more than 2 hours, because cooked rice can support growth of bacteria that may cause foodborne illness.

To reheat, sprinkle the rice with a little water, cover it, and steam for about 5 to 10 minutes, until piping hot throughout. A microwave also works: add a teaspoon or two of water per portion, cover loosely, and heat in short bursts, stirring or turning the rice once. Reheat leftovers to 165°F (74°C), the USDA FSIS safe temperature, and reheat only the portion you plan to eat. Discard rice that has been left out too long or has an unusual smell or appearance.

Frequently Asked Questions

What is sticky rice made of?
Plain sticky rice is made from glutinous rice and water. It becomes sticky through its natural starch content and the steaming method; it does not need added oil, sugar, or salt.

Is sticky rice the same as sushi rice?
No. Sushi rice is usually a short-grain japonica rice that becomes tender and somewhat sticky, but it is not glutinous rice. Sticky rice is more cohesive and is typically steamed after soaking.

Does sticky rice contain gluten?
No. “Glutinous” describes the rice’s sticky texture, not gluten content. Plain rice is naturally gluten-free, but check package labels and avoid cross-contact if gluten must be strictly avoided.

Can I make sticky rice without a bamboo basket?
Yes. A metal steamer insert or a sturdy sieve that fits over a pot can work. Line it with damp cheesecloth or a clean, thin cotton cloth, and make sure it sits above—not in—the simmering water.

Why is my sticky rice hard in the middle?
It may not have soaked long enough, or it may need more steaming. Check that the steamer water is simmering and that the lid is on securely, then steam in 5-minute increments until the grains are tender throughout.

Can I cook sticky rice by boiling it?
Boiling can make the grains waterlogged and uneven, so steaming is the dependable method for this preparation. If your rice package gives a different method for its particular variety, follow its directions and check the texture as it cooks.

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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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What’s in Sticky Rice? Ingredients and How to Make It