Thai Sticky Rice

Thai Sticky Rice

Steamed glutinous rice turns glossy and chewy, ready to scoop alongside mango or grilled meats.

Total 8 hr 30 min Makes 4 servings Calories 260/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This classic Thai staple relies on an overnight soak and gentle steaming to achieve its signature chewy, translucent texture. Traditionally served alongside mango and coconut sauce or grilled meats like satay, it's a versatile side that pairs sweet or savory. A bamboo steamer basket delivers the most authentic results, though a mesh strainer over a pot works well too.

Ingredients

  • 2 cups Thai glutinous (sticky) rice
  • 3 cups water, for soaking
  • 1/2 teaspoon salt

Method

  1. Place the sticky rice in a large bowl and rinse with cool water, swirling and draining, until the water runs mostly clear.

  2. Cover the rinsed rice with the 3 cups of water and let it soak at room temperature for at least 8 hours or overnight.

  3. Drain the soaked rice thoroughly in a fine-mesh strainer or colander.

  4. Line a bamboo steamer basket with cheesecloth or banana leaf and spread the drained rice evenly inside, or use a fine-mesh strainer set over a pot.

  5. Fill a pot or wok with water and bring to a boil over high heat, then set the steamer basket over the pot so it doesn't touch the water.

  6. Cover and steam the rice, flipping it over once halfway through, until tender, chewy, and translucent throughout.

  7. Transfer the steamed rice to a bowl, sprinkle with the salt, and toss gently to distribute.

  8. Serve warm, shaping into small mounds by hand or scooping alongside mango, curry, or grilled meats.

Rate this recipe

★ 3.9 (1)

Thai Sticky Rice

This classic Thai staple relies on an overnight soak and gentle steaming to achieve its signature chewy, translucent texture. Traditionally served alongside mango and coconut sauce or grilled meats like satay, it's a versatile side that pairs sweet or savory. A bamboo steamer basket delivers the most authentic results, though a mesh strainer over a pot works well too.

8 hr 30 min 4 servings 260 cal

Ingredients

  • 2 cups Thai glutinous (sticky) rice
  • 3 cups water, for soaking
  • 1/2 teaspoon salt

Method

  1. 1

    Place the sticky rice in a large bowl and rinse with cool water, swirling and draining, until the water runs mostly clear.

  2. 2

    Cover the rinsed rice with the 3 cups of water and let it soak at room temperature for at least 8 hours or overnight.

  3. 3

    Drain the soaked rice thoroughly in a fine-mesh strainer or colander.

  4. 4

    Line a bamboo steamer basket with cheesecloth or banana leaf and spread the drained rice evenly inside, or use a fine-mesh strainer set over a pot.

  5. 5

    Fill a pot or wok with water and bring to a boil over high heat, then set the steamer basket over the pot so it doesn't touch the water.

  6. 6

    Cover and steam the rice, flipping it over once halfway through, until tender, chewy, and translucent throughout.

  7. 7

    Transfer the steamed rice to a bowl, sprinkle with the salt, and toss gently to distribute.

  8. 8

    Serve warm, shaping into small mounds by hand or scooping alongside mango, curry, or grilled meats.