Thai sticky rice

    3 hours 40 min

    Thai sticky rice is a staple dish of the northeast of Thailand. Its characteristic is….well…sticky which is perfect with barbecue chicken and the famous Thai papaya salad, Som-tum. It is quite tricky to make the perfect sticky rice as it can be too mushy or too dry. The secret is a good preparation and make sure you keep an eye on the steamer.


    Yorkshire, England, UK
    15 people made this

    Serves: 2 

    • 100g Thai glutinous rice
    • 1 to 2L water

    Cook:40min  ›  Extra time:3hr soaking  ›  Ready in:3hr40min 

    1. Soak the glutinous rice in the water at least 3 hours or overnight.
    2. Drain well to remove all the excess water.
    3. Fill a pot with a steamer insert halfway with water.
    4. Put the glutinous rice in the steamer insert. Close the lid.
    5. Bring the water to the boil. Use a wooden spoon to fold and turn the rice gently from the bottom to the top.
    6. Close the lid and after 5 to 7 minutes fold and turn the rice again.
    7. Close the lid and after 5 minutes fold and turn the rice again. Refill the water in the bottom pot if it has evaporated.
    8. Keep doing this until the rice becomes cooked and soft, about 25 to 35 minutes.
    9. Remove from the heat. Fold and turn the cooked sticky rice for further few minutes to release the heat and quickly cool the temperature down. (Caution! The cooked rice can be very hot.)
    10. Transfer the sticky rice to a container. It is best to serve it immediately. Otherwise, reheat in the microwave once you are ready to eat.


    I use The traditional Thai bamboo container called "Kra-tip". You can keep the cooked glutinous rice warm in it for hours, it is easy to clean and the rice rarely sticks to the bottom.

    See it on my blog

    Thai Food Made Easy

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