Steamed Sticky Rice
Glutinous rice steamed to a chewy, translucent finish, no rice cooker required.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher
This method soaks glutinous rice overnight, then steams it in a cloth-lined basket for tender, chewy grains that hold together without turning mushy. It pairs well with Thai and Lao dishes like grilled meats and papaya salad, or serves as a base for mango sticky rice.
Ingredients
- 2 cups glutinous (sweet) rice
- 4 cups water, for soaking
- 1/2 teaspoon salt
Method
-
Rinse the glutinous rice in a bowl under cold water, swishing with your hands, until the water runs mostly clear.
-
Cover the rinsed rice with the 4 cups of water and soak at room temperature for at least 4 hours, or overnight.
-
Drain the soaked rice thoroughly in a fine-mesh sieve or colander.
-
Line a bamboo steamer basket or metal steamer insert with cheesecloth or a thin cotton cloth, then spread the drained rice evenly over it.
-
Fill a wok or pot with 2 inches of water and bring to a boil over high heat. Set the steamer basket over the water, making sure it doesn't touch the water.
-
Cover and steam the rice, checking the water level occasionally, until the grains are translucent and tender, about 25 minutes.
-
Flip the rice mass over in the cloth halfway through steaming to ensure even cooking.
-
Transfer the steamed rice to a bowl, sprinkle with salt, and toss gently with a spatula to season without mashing the grains.
-
Serve warm, keeping any leftovers covered with a damp cloth to prevent drying out.
Rate this recipe
Steamed Sticky Rice
This method soaks glutinous rice overnight, then steams it in a cloth-lined basket for tender, chewy grains that hold together without turning mushy. It pairs well with Thai and Lao dishes like grilled meats and papaya salad, or serves as a base for mango sticky rice.
8 hr 20 min 4 servings 210 cal
Ingredients
- 2 cups glutinous (sweet) rice
- 4 cups water, for soaking
- 1/2 teaspoon salt
Method
- 1
Rinse the glutinous rice in a bowl under cold water, swishing with your hands, until the water runs mostly clear.
- 2
Cover the rinsed rice with the 4 cups of water and soak at room temperature for at least 4 hours, or overnight.
- 3
Drain the soaked rice thoroughly in a fine-mesh sieve or colander.
- 4
Line a bamboo steamer basket or metal steamer insert with cheesecloth or a thin cotton cloth, then spread the drained rice evenly over it.
- 5
Fill a wok or pot with 2 inches of water and bring to a boil over high heat. Set the steamer basket over the water, making sure it doesn't touch the water.
- 6
Cover and steam the rice, checking the water level occasionally, until the grains are translucent and tender, about 25 minutes.
- 7
Flip the rice mass over in the cloth halfway through steaming to ensure even cooking.
- 8
Transfer the steamed rice to a bowl, sprinkle with salt, and toss gently with a spatula to season without mashing the grains.
- 9
Serve warm, keeping any leftovers covered with a damp cloth to prevent drying out.