How to Make Sticky Rice
Sticky rice, also called glutinous or sweet rice, needs a long soak and a steam, not a boil, to get its signature chewy, translucent texture. Skip the soak or use the wrong rice and it turns out either crunchy in the center or gummy and waterlogged.
Steps
- 1Measure out Thai or Lao glutinous rice (labeled 'sweet rice' or 'sticky rice,' never regular jasmine or long-grain rice).
- 2Rinse the rice in a bowl under cold water, swishing with your hand, until the water runs mostly clear, about 3-4 rinses.
- 3Cover the rinsed rice with at least 2 inches of cold water and soak at room temperature for 4-8 hours, or overnight for best results.
- 4Drain the rice thoroughly in a fine-mesh strainer, it should feel wet but no standing water should drip off.
- 5Line a bamboo steamer basket or a metal steamer insert with cheesecloth or banana leaf, then spread the soaked rice in an even layer, leaving small gaps for steam to pass through.
- 6Fill a pot or wok with a few inches of water and bring to a boil, then set the steamer basket over the water without letting it touch the liquid.
- 7Steam covered for 20-25 minutes, flipping the rice mass once halfway through so both sides cook evenly.
- 8Check for doneness: grains should be fully translucent, soft, and sticking together with no hard white core when you bite into one.
- 9Transfer the cooked rice to a bowl or basket lined with a clean towel and let it rest for 5 minutes before serving, keeping it covered so it doesn't dry out.
Common mistakes
- Using the wrong rice: standard jasmine or long-grain rice doesn't have enough amylopectin starch and will never get properly sticky, only glutinous rice labeled 'sweet' or 'sticky' works.
- Skipping the soak: unsoaked grains cook unevenly, ending up chalky in the center even after 30+ minutes of steaming.
- Boiling the rice directly in water: this waterlogs the grains and turns them mushy instead of chewy, sticky rice needs to steam above the water, not sit in it.
- Packing the rice too densely in the steamer: steam can't circulate through a solid clump, leaving the bottom layer undercooked.
Equipment
- Bamboo steamer basket or metal steamer insert
- Fine-mesh strainer
- Large bowl for soaking
- Cheesecloth or banana leaf (optional but helps prevent sticking to the basket)
- Pot or wok sized to hold the steamer
FAQ
Can I make sticky rice without a bamboo steamer?
Yes, a metal steamer basket or even a mesh colander set inside a covered pot works, as long as the rice sits above the water and steam can circulate around it.
Do I need to soak the rice overnight?
A minimum 4-hour soak works in a pinch, but overnight soaking (8-12 hours) softens the grains more evenly and shortens the steaming time by a few minutes.
Why is my sticky rice still hard after steaming?
It likely wasn't soaked long enough or the layer was packed too thick for steam to reach the center; spread it thinner and steam an additional 5-10 minutes, checking every few minutes.
How do I store leftover sticky rice?
Wrap it tightly in plastic while still warm and refrigerate for up to 3 days; reheat by re-steaming for a few minutes or microwaving with a damp paper towel over it to restore moisture.
Can I use a rice cooker instead of steaming?
Some rice cookers have a dedicated glutinous rice or steam setting that works well, but a standard 'white rice' cooking cycle adds too much water and turns the rice mushy.
Need exact temperatures or timing? Check our Time & Temperature Guide →