Easy Sticky Rice

Curious about sticky rice? 🧐

This beloved Thai staple—also known as glutinous rice—is known for its chewy, sticky texture.

That’s perfect for scooping up grilled meats, dipping into sauces, or enjoying with mango dessert.

If you’ve ever had Thai food in Northern Thailand or Isaan, you’ve probably fallen in love with sticky rice—that warm, chewy, hand-rolled rice served in little bamboo baskets.

Whether you’re pairing it with spicy larb, dipping it in jaew sauce, or enjoying it with sweet mango and coconut cream.

Thai sticky rice (ข้าวเหนียว) is the heart of many traditional meals.

Sticky rice—called “ข้าวเหนียว” (khao neow) in Thai—is a staple in many parts of Thailand.

Especially in the North and Northeast (Isaan) regions.

It’s different from regular jasmine rice because it’s made from glutinous rice, which becomes chewy and sticky when cooked. 🌾

Texture: Soft and chewy, with a slightly sticky consistency.

Uses: Often served as a base for savory dishes, paired with grilled meats, spicy dips (like Thai nam phrik or Lao jeow), or eaten with soups. It’s also used in desserts like mango sticky rice or black sticky rice pudding.

Cooking Method: Traditionally steamed in a bamboo basket, but it can also be cooked in a rice cooker, on the stove, or even in the microwave.

If you’re wondering “what is sticky rice called in the grocery store?” — look for labels like “glutinous rice”.

What you'll need

• Glutinous Rice: A type of rice with a high starch content that becomes soft, chewy, and sticky when cooked. It’s commonly used in both savory and sweet dishes across Asia.
• Water: Essential for cooking glutinous rice, it helps soften the grains and activates the starch, creating the signature sticky texture

Why You’ll Love This Sticky Rice Recipe 🩷

• Authentic method: Just like how it’s done in Thai homes and street markets.
• Simple ingredients: Only one main ingredient!
• Perfect texture: Soft, chewy, and never mushy.

How to Cook Sticky Rice

1. Rinse: Place sticky rice in a microwave-safe bowl. Rinse 2–3 times with room temp water.
2. Soak: Cover with hot water and soak for 15–20 minutes.
3. Drain & Add Water: Drain, then add hot water just to cover the rice. Cover loosely with cling film.
4. Microwave: Cook on high for 5 minutes.
5. Flip & Cook Again: Flip the rice, spray a little water if dry, cover loosely, and microwave 5 more minutes.
6. Final Check: If needed, microwave another 2–3 minutes. Let sit for a few minutes before serving.

What to Serve With Sticky Rice

Looking for the perfect dishes to enjoy with sticky rice? Here are some ideas:

🥗 Starter: Som Tam (Green Papaya Salad)

🥩 Main Course: Larb Moo (Spicy Minced Pork Salad), Grilled Spatchcock Chicken or Thai Grilled Pork Jowl

🍛 Side Dish: Thai Jaew Dipping Sauce

🍰 Dessert: Mango Sticky Rice or Khanom Tom (Coconut Balls)

A few fun facts about Thai sticky rice:

• It’s usually steamed, not boiled, in a traditional bamboo basket called a huad (หวด).
• It’s often served in a small woven basket called a kratib.
• People eat it with their hands by rolling it into a little ball and dipping it in sauces or scooping up meat and salads like larb or som tam.
• It’s also used in desserts like mango sticky rice (ข้าวเหนียวมะม่วง) and khao tom mad (sticky rice with banana wrapped in banana leaves and steamed).

In Thailand, sticky rice is more than just a side dish—it’s a staple, especially in the Northern and Northeastern (Isaan) regions.

Traditionally eaten with the hands, sticky rice is often paired with bold, flavorful dishes like grilled meats and spicy salads.

Although it’s called “glutinous rice,” it contains no sugar or gluten—the grains simply become naturally sticky when steamed.

Beyond savory meals, sticky rice also shines in Thai desserts, adding a chewy, satisfying texture to sweet treats like mango sticky rice.

Whether you’re serving it with something spicy, salty, or sweet, sticky rice adds balance and heartiness to every bite.