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.

Course dinner

Cuisine asian, Lao, thai

Keyword how to cook sticky rice, sticky rice

Prep Time 1

Cook Time 25

Total Time 1 25

Servings servings

Calories 342

Author Mary Thatcher

Equipment

Ingredients

1 cup glutinous rice (uncooked) See the link.
water

Instructions

Rinse and wash the sticky rice grains thoroughly. Place the dry rice in a mesh strainer or bowl and cover with cool water. Use your hands to gently rub and agitate the rice, which will release excess starch and make the grains more separate when cooked.Drain off the cloudy starch-water and repeat the rinsing process 2-3 more times
Once thoroughly rinsed, drain the rice fully. It is now ready for soaking. Place the drained rice in a bowl and cover it with room temperature water, ensuring the water level is at least 1-2 inches above the rice. Cover the bowl and leave it to soak on the counter for 1 hour.
Fill the steaming pot with water until it reaches about 1/3 full. Place the pot over high heat and bring the water to a rolling boil. Dampen a cheesecloth with water and line it inside the steaming rack or basket you'll be using. (You can use a stainless steel or bamboo steamer - either will work fine.)
Drain the water from the sticky rice without shaking off the excess water. Then, evenly spread the soaked sticky rice on a cheesecloth in the steamer. Cover the steamer and reduce the heat to medium. Allow it to steam for 20 to 25 minutes.
After the rice is cooked, lightly mist the baking sheet and spatula with water. Then transfer the rice to the dampened baking sheet. Spread and fluff the rice for a few minutes to allow steam to escape. Finally, serve with your meals and enjoy!
Store any leftover sticky rice in an airtight container and refrigerate it for up to 3 days. To reheat, you have two options: either resteam it in the steamer for 10 minutes, or place the cold leftover rice on a microwave-safe plate and cover it with a damp paper towel. Microwave for 30 to 40 seconds, and it's ready to enjoy!

Notes

Note 1: If you want to steam the sticky rice for sticky rice mango, make sure to soak the rice for at least 4 hours or overnight. The black rice has to be soaked overnight.

Note 2: Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for.

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