4 Foolproof Methods to Make Sticky Rice

Perfectly cooked sticky rice is essential for so many Thai dishes, both savory and sweet. Whether you’re making an everyday meal or a beloved treat like mango sticky rice, get ready to master this staple. I’ll be demonstrating 4 foolproof methods – the traditional cold soak and steam, a shorter cold soak, a hot soak variation, and even using an inexpensive rice cooker. With these techniques, you’ll have light, chewy sticky rice at your fingertips.

Cold Soaking (Traditional approach)

This is the traditional method I grew up using, but instead of a regular steaming rack, we employed a bamboo basket steamer called a “huad.” Through experimenting, I’ve found that varying the soaking time works better for different purposes, so I’ll break down two distinct methods under this soaking approach.

Short Cold Soaking 1 Hour.

This method is best for everyday meals like laab and weeping tiger, resulting in a firmer sticky rice texture. First, thoroughly rinse and wash the rice grains at least 3 times.

Use your hands to gently rub and agitate the grains, releasing excess starch so the cooked rice is more separate. After the third rinse and drain, soak the rice in cold water with the water level at least an inch above the rice. You’ll notice the water becomes quite clear over time.

Allow the rice to soak in the room temperature water for 1 hour. Then, boil water in a pot, filling it about one-third full. Once boiling, line a damp cheesecloth over a steaming rack and spread the soaked rice out evenly, making some holes in the rice. Steam for 20-25 minutes.

Traditional Cold Soaking for at least 4 Hours or Overnight

This extended soaking method is best for making desserts like mango sticky rice and black rice pudding. When soaked overnight, you’ll notice some of the rice grains break down slightly. This results in a softer, less firm texture once cooked, which is desirable for desserts.

The steps are the same as the 1-hour cold soak method above. However, the only difference is allowing a much longer soaking time of at least 4 hours, or preferably overnight. If using black sticky rice, an overnight soak is required to properly soften and break down those hardier grains.

After the prolonged soak, drain the rice and proceed with steaming as usual, spreading it evenly on a damp cheesecloth-lined rack. The extended soaking yields a perfectly soft and sticky texture ideal for sweet Thai delicacies. However, if you always prefer softer sticky rice to go with meals, this method will also be an ideal method.

Hot Soaking Method

This hot soaking method works well for preparing sticky rice to be served either as a dessert or with savory meals. First, thoroughly rinse and wash the rice grains following the instructions above, draining the water after the third rinse. Then, pour boiling hot water over the drained rice and allow it to soak for 20 minutes.

After the hot soak, drain off any remaining water and proceed with steaming the rice as usual, spreading it evenly on a damp cheesecloth lined steaming rack. This hot soak approach also allows you to successfully cook sticky rice in the microwave (10 minutes. Fluff the rice at 8 minutes) if you prefer that method. This is actually a method I learned from my America friend 20 years ago:).

Giving the grains a quick hot water soak helps soften them properly while still allowing you to achieve the desired soft, chewy, and sticky texture, no matter if using the rice for a sweet or savory dish.

Rice Cooker Method

This approach can also be broken down into 2 distinct methods. The difference has to do with the amount of water to use when cooking sticky rice. Thoroughly rinse and wash the rice grains following the instructions above, draining the water after the third rinse. Then follow the following instructions for different rice texture.

1. Use a 1:1 ratio of sticky rice to water when cooking in a rice cooker. First, add 1 cup of the drained, rinsed sticky rice to the rice cooker bowl. Then, pour in 1 cup of fresh water. Once you start the rice cooker, let it complete the entire cooking cycle until it switches to the warm setting. After that, leave the cooked rice in the cooker on warm for an additional 30 minutes. This extended steaming ensures all the grains become thoroughly cooked and softened.This rice cooker method yields an extremely soft, sticky texture, which is ideal for Thai desserts like mango sticky rice.
2. For a firmer sticky rice texture better suited for savory dishes, use a 75% water ratio. Meaning, for every 1 cup of sticky rice, add only 3/4 cup of fresh water to the rice cooker bowl. Follow the same steps as before – add the rinsed rice and reduced 3/4 cup water amount, then run the full rice cooker cycle. Leave it on warm for 30 additional minutes after cooking to fully steam. The result is perfect for enjoying with saucy Thai dishes like nam tok (waterfall beef), laab (larb salad), or alongside crispy Thai fried chicken.

Let Some Steam Out.

An often overlooked but important final step when making sticky rice for meals is allowing the steam to escape to prevent the rice from becoming overly wet and mushy. Simply mist a baking sheet with water to lightly dampen it. Transfer the freshly cooked sticky rice onto the dampened baking sheet. Using a wet spatula or rice paddle, gently fluff and separate the grains to release excess steam. This quick steaming-off process helps achieve that ideal soft yet distinct, slightly firm grain texture best for enjoying sticky rice with savory Thai dishes.

How to store and reheat the glutinous rice.

In Thailand, we normally store the sticky rice in a bamboo container and not refrigerate. Then reheat it by re-steaming the rice for 10 minutes. However, I understand that not everyone feel comfortable leaving the rice on the counter through out the day. Below are things that I’ve done when refrigerating the sticky rice and reheating it.

1. Store any leftover sticky rice in an airtight container and refrigerate for up to 3 days.To reheat, transfer the chilled sticky rice onto a plate or into a heat-proof bowl. Set it on a steamer rack over boiling water and cover with a lid. Steam the sticky rice for about 10 minutes, allowing the steam to gently warm and re-soften the grains. This steamer rack method works perfectly for reheating both savory and sweet varieties of leftover sticky rice.
2. Store leftover sticky rice in an airtight container and refrigerate. To reheat, dampen a paper towel and loosely cover the sticky rice. Microwave for 30-40 seconds. This microwave reheating method is one I use quite often, especially when I’ve made a small batch of sticky rice and have a small amount of leftovers. The key is using the dampened paper towel to create steam in the microwave. This helps revive the soft, chewy texture of the reheated sticky rice. Start with the 30-40 second timing, then continue microwaving in 20-second intervals if needed until heated through.

For the recipe card, I decided to include the “Short cold soaking” method as it is the best recipe for perfect sticky rice with meals.