How to Make Sticky Rice - Easy & Traditional Thai Method
By Sho @ Hungry for Thai
on
Jan 25th 2025 
Sticky rice, also known as glutinous rice, is a type of rice that becomes sticky when cooked due to its high starch content. It’s a staple food in many Asian cuisines. In Thailand, it’s often paired with Isan food or grilled meat, making it an absolutely perfect meal.
Table of Contents
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.
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.
How to Make Sticky Rice - Easy & Traditional Thai Method
Prep time
20 minutes
Cook time
15 minutes
Serves
3
Ingredients
Steps
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Cooking Sticky Rice:
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Place the sticky rice in a steaming-safe container.
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Add room temperature water and rinse the sticky rice 2–3 times to clean it.
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Soak the rice in hot water for 15–20 minutes, ensuring all the rice is submerged. Stir gently with a spoon or fork to distribute the water evenly.
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Drain the water and add new hot water, just enough to reach the same level as the rice. Cover the bowl with cling film.
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Microwave on maximum heat for 5 minutes.
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Remove the cling film and flip the rice so the bottom layer comes to the top.
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Spray a bit of water (if the rice seems too dry) and cover it again with cling film, leaving a small gap for air to escape.
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Microwave on maximum heat for another 5 minutes.
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Check the sticky rice. (If it’s still uncooked, microwave for an additional 3 minutes.) Let it settle for a few minutes before serving.
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Nutritional info
% of daily valueCalorie Breakdown
Protein
68 cal
Fat
13 cal
Carbs
818 cal
Cooked glutinous rice typically absorbs about 1.5 to 2 times its weight in water during the cooking process. If you start with 250 grams of glutinous rice, it will weigh approximately 375 to 500 grams after cooking, depending on the amount of water absorbed.
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