Easy Sticky Rice

Prep time: 20 minutes

Cook time: 15 minutes

Serves: 3

Easy Sticky Rice

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.

Ingredients

Steps

  • Cooking Sticky Rice:

    1. Place the sticky rice in a steaming-safe container.

      Place the glutinous rice in a steaming-safe container.

    2. Add room temperature water and rinse the sticky rice 2–3 times to clean it.

      Add room temperature water rinse the glutinous rice 2–3 times to clean it

    3. 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.

      Soak the rice in hot water for 15–20 minutesStir gently with a spoon or fork to distribute the water evenly.

    4. Drain the water and add new hot water, just enough to reach the same level as the rice. Cover the bowl with cling film.

      Drain the waterand add new hot waterCover the bowl with cling film.

    5. Microwave on maximum heat for 5 minutes.

      Microwave on maximum heat for 5 minutes.

    6. Remove the cling film and flip the rice so the bottom layer comes to the top.

      Remove the cling film and flip the rice so the bottom layer comes to the top

    7. 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.

      Spray a bit of water (if the rice seems too dry) cover it again with cling film, leaving a small gap for air to escape

    8. Microwave on maximum heat for another 5 minutes.

      Microwave on maximum heat for another 5 minutes.

    9. Check the sticky rice. (If it’s still uncooked, microwave for an additional 3 minutes.) Let it settle for a few minutes before serving.

      Check the sticky rice. Let it settle for a few minutes before serving.Serving with gilled meat

Recipe Notes

Tips

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.