Sticky rice is a versatile ingredient used in many forms of Asian cooking. In addition to many savory dishes you may be familiar with, like zongzi (sticky rice dumplings) or shumai, sticky rice (also called sweet rice or glutinous rice) is also used in dessert recipes.
Our family loves sticky rice. Near or far, we have not met one person who does not love its chewy texture.
But in order to use it in certain recipes, you have to pre-cook it. Which brings us to the question, how do you cook sticky rice?
In this quick recipe, we’ll show you how to make glutinous rice without a rice cooker or any special equipment.
Cooking sweet rice or glutinous rice is somewhat different than cooking regular rice. You need less water to cook it, which makes steaming a better option than a pot of simmering water.
Some more high end Chinese and Japanese rice cookers have special settings for it, but most don’t have that feature. More importantly, those rice cookers can be expensive!
We prefer to cook glutinous rice with a foolproof soaking and steaming method. Not only does the rice come out perfectly every time, each kernel stays relatively separate (rather than having the grains meld into one big sticky block, which can sometimes happen in a rice cooker).
No more mushy, soggy or undercooked sticky rice. And no special equipment required! All you need is a large, deep pot with a lid, an empty tuna can (or a steaming rack if you have it), and a heat-proof dish. If you have a bamboo steamer (my favorite steaming tool) or a metal steamer, that works too.
Check out my other article on steaming food for more info on how to set up a steaming apparatus without special equipment!
Before we get to the recipe instructions, here are some important tips for cooking sticky rice:
How to Make Sticky Rice (Foolproof Method!)
Foolproof instructions to make sticky rice without a rice cooker or special equipment. Our method makes perfect sticky rice every time!
Total: 45min
Serving Size: 1 serving
Nutrition Facts: calories 342 kcal, Carbohydrate 76 g, Protein 6 g, Fat 1 g, Saturated Fat 1 g, Sodium 6 mg, Fiber 3 g, servingSize 1 serving
Ingredients:
- 2 cups sweet rice/sticky rice/glutinous rice
- Water
Instruction:
- Add the sticky rice to a mixing bowl or other deep container. Fill it with water so that the water level is at least 3 inches above the rice, as the rice will expand when soaking.
- Soak for 6 to 24 hours. Soak it longer if you want your sticky rice to have a softer texture.
- Drain the water (no need to shake off the excess water), and evenly arrange the soaked sticky rice on a heat-proof, rimmed plate or bamboo steamer lined with natural steamer liners or parchment paper.
- Cover and steam for 30-45 minutes. When making larger batch of rice, steam in two batches or steam longer. You can check the rice and increase the steaming time if need be.
- Keep the sticky rice in the steamer or covered to prevent drying out until you serve it or use it in a recipe.
Basic Sticky Rice
Prep: 0min1D 0min0
Total: 0min1D 30min0
Yield: 4 to 6 servings or 6 1/2 cups
Serving Size: 1 of 6 servings
Nutrition Facts: servingSize 1 of 6 servings, calories 702, Fat 1g, Saturated Fat 0g, Carbohydrate 155g, Fiber 0, Sugar 0, Protein 13g, Cholesterol 0mg, Sodium 2mg
Ingredients:
- 3 cups long-grain Thai sticky rice
- 3 cups long-grain Thai sticky rice
Instruction:
- Soak the rice in a container that holds at least twice the volume of rice: Cover the rice with 2 to 3 inches of room-temperature water and soak for 6 to 24 hours. If you need to shorten the soaking time, soak the rice in warm (about 100 degree) water for 2 hours. The longer soak gives more flavor and a more even, tender texture, but the rice is perfectly edible with the shorter soak in warm water.
- Drain the rice and place in a steamer basket. Set the steamer basket over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water. Cover and steam for 25 minutes, or until the rice is shiny and tender. Turn the rice over after about 20 minutes, so the top layer is on the bottom. Be careful that your pot doesn’t run dry during steaming; add more water if necessary, making sure to keep it from touching the rice.
- Turn the cooked rice out onto a clean work surface. Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead. This helps get rid of any clumps; after several foldings, the rice will be an even round lump. Place it in a covered basket or in a serving bowl covered by a damp cloth or a lid. Serve warm or at room temperature, directly from the basket or bowl. The rice will dry out if exposed to the air for long as it cools, so keep covered until serving.
- Soak the rice in a container that holds at least twice the volume of rice: Cover the rice with 2 to 3 inches of room-temperature water and soak for 6 to 24 hours. If you need to shorten the soaking time, soak the rice in warm (about 100 degree) water for 2 hours. The longer soak gives more flavor and a more even, tender texture, but the rice is perfectly edible with the shorter soak in warm water.
- Drain the rice and place in a steamer basket. Set the steamer basket over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water. Cover and steam for 25 minutes, or until the rice is shiny and tender. Turn the rice over after about 20 minutes, so the top layer is on the bottom. Be careful that your pot doesn’t run dry during steaming; add more water if necessary, making sure to keep it from touching the rice.
- Turn the cooked rice out onto a clean work surface. Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead. This helps get rid of any clumps; after several foldings, the rice will be an even round lump. Place it in a covered basket or in a serving bowl covered by a damp cloth or a lid. Serve warm or at room temperature, directly from the basket or bowl. The rice will dry out if exposed to the air for long as it cools, so keep covered until serving.
Chinese Sticky Rice
This sticky rice recipe is a fail-proof, super easy, and crowd-pleasing dish. Most of the ingredients can now be found in the Asian aisles of your favorite grocery stores.
Prep: 15min
Total: 55min
Serving Size: 1 g
Nutrition Facts: servingSize 1 g, calories 222 kcal, Sugar 3.2 g, Sodium 598.1 mg, Fat 7.2 g, Saturated Fat 2.3 g, Carbohydrate 32.6 g, Fiber 4.5 g, Protein 9.3 g, Cholesterol 15.1 mg
Ingredients:
- 3 cups uncooked short-grain glutinous rice
- 1 cup dehydrated/dried Shiitake mushrooms
- 12 oz Chinese Sausage (lap cheong, diced*)
- 1 TB vegetable oil
- 1 TB fresh ginger (peeled, finely minced)
- 1/3 cup Chinese cooking rice wine
- 4 TB tamari sauce (gluten-free)
- 3 TB Asian oyster sauce
- 4 tsp Asian pure sesame oil
- 1/2 tsp white pepper
- 2 1/3 cups good chicken broth
- 1/2 cup thinly sliced scallions (greens only)
Instruction:
- Prep Ahead: Rehydrate dried Shiitake mushrooms by soaking in warm water for about 1 hour. Drain well and chop. Set aside.
- Drain soaked rice in a colander and rinse with cold water. Set aside.
- Heat up a heavy large pot (I use my All-Clad stock pot) with 1 TB oil until hot. Add ginger and stir fry for a minute. Add Chinese sausage and Shiitake mushrooms, stir frying for another minute. Add in rice wine, soy sauce, oyster sauce, sesame oil, white pepper, and rice. Stir to coat thoroughly. Add broth, stir to incorporate, and bring to a boil.
- Once it reaches a boil, immediately reduce to simmer. Cover tightly and cook 45 minutes. Turn heat off and let it sit for at least 10 minutes, covered. Do not peak!
- Carefully stir cooked sticky rice, from bottom to top throughout. Cover and let stand another 10 minutes before serving.
- Garnish with freshly sliced scallions, if desired. Chopped cilantro or chives work well, too.
How to Make Sticky Rice (Stovetop or Instant Pot)
Thai-style sticky rice is the perfect side dish for grilled meats, spicy Thai salads, or your other favorite Thai dishes. Use these step-by-step instructions for the stovetop (no special equipment needed) or Instant Pot to make sticky rice that will easily roll into balls.
Prep: 240min
Total: 270min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: calories 227 kcal, Carbohydrate 53 g, Protein 4 g, Sodium 16 mg, servingSize 1 serving
Ingredients:
- 2 cups Glutinous or “Sweet” Rice ((see note))
- Water
Instruction:
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7 Ways to Cook Thai Sticky Rice (with Bonus Hack!) หุงข้าวเหนียว 7 วิธี
FAQ
How to make sticky rice at home?
What do you add to rice to make it sticky?
How to make sticky rice with normal rice?
What makes Chinese rice so sticky?
