Thai Sticky Rice Recipe

A square, overhead shot of sticky rice on top of a white plate with a light brown lining. The rice is topped with mixed sesame seeds. In the top right corner of the image, you can slightly see the corner of a light brown bowl filled with the rest of the sticky rice. Below that, you can see a clear glass jar filled with mixed sesame seeds, which are also scattered around the jar. This is all set on a dark wooden background.

Thai sticky rice can be made very easily using a rice cooker (no need to soak!). It's my go-to method that I use all the time. If you don't have a rice cooker don't worry! I've tested lots of methods and I'm sharing my simplest and best saucepan method too (no muslin cloths needed).

Prep Time5

Cook Time1

Total Time1 5

Course: side dish

Cuisine: Thai

Keyword: glutinous rice, sticky rice, Thai sticky rice

Servings: people

Author Nicky Corbishley

Ingredients

330 g (1+1/2 cups) glutinous rice or Thai sticky rice
360 ml (1+1/2 cups) cold water

To serve:

sesame seeds (optional)

Instructions

There's no need to soak the rice when using a rice cooker. We just need to rinse it. Rinse the rice 3-4 times, in cold water, until the water runs clear. Drain the rice.
330 g (1+1/2 cups) glutinous rice or Thai sticky rice
Place the drained rice into the rice cooker insert. Cover with the cold water. Level out the rice so it's even.
360 ml (1+1/2 cups) cold water
Turn the rice cooker onto one cycle for white rice (this can vary between rice cookers - anything from 25 minutes to one hour).
Then remove the lid and serve. I like to top mine with a sprinkling of sesame seeds.
sesame seeds (optional)

Video

Notes

Rice to water ratio

Use equal volumetric amounts (i.e. measuring based on size, rather than weight) of rice and water. So if you're using 1.5 cups of rice, use 1.5 cups of water. A cup of rice weighs less than a cup of water, so don't use equal amounts based on weight.

Saucepan method

You'll need a fine-mesh sieve that fits in a saucepan, so the base of the sieve won't touch the water in the pan). We also need a lid that can be comfortably rested on top (no big gaps).

Rinse the rice 3-4 times, in cold water, until the water runs clear.

Drain the rice, then place the rice in a bowl and cover with hot tap water (not boiling, just hot water from the tap). The water should come about 1 inch above the rice.

Leave to soak for 1 hour.

Drain the rice and rinse in cold water one more time.

Fill the saucepan with a couple of inches of water and bring to the boil, then turn down to a gentle simmer.

Add the rice to a sieve and even it out (the rice will expand a bit as it's cooking, and you don't want it to hit the lid of the pan and lift the pan lid up). Place the sieve in the pan, so the base of the sieve isn't touching the water. Place a lid on top.

Simmer gently for 25 minutes, then turn off the heat and leave to rest for a further 10 minutes.

Remove the rice from the sieve (use a tea towel for the handle as it may be very hot) and serve.

Muslin cloths:

If you have clean muslin cloths for cooking even better. You can use the muslin to line your sieve or line a steam basket if you have steam pans. Place the soaked and drained rice in the centre of the muslin, and place in the sieve of steam basket. Even out the rice and wrap the edges of the muslin over the top of the rice. Place the sieve or steam basket over the pan of simmering water (don't let it touch the water) and steam as per the stovetop method above.

Nutritional information is approximate, per serving. This recipe makes 4 small servings.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.