How to cook Thai Sticky Rice
By DK on Apr 08, 2011
Its amazing how many varieties of rice there are. Each one imparting their own taste and texture to the dish. I first was introduced to Sticky Rice thanks to the famous Thai dish called as "Sticky Rice with Mango" and have fallen in love with it since. At a first glance this rice looks very similar to Italian Arborio rice. Plump and short. Have used it in quite a few recipes. The Thai tend to use a special steamer for making this rice. But for me, a bamboo steamer works perfectly enough :)
Cooking it is so easy and I love how you can roll this rice into a ball.Its that sticky! There are quite a few methods for making this sticky rice. I generally opt of this method where I use a bamboo steamer lines with Banana leaf. But other easy methods also exists which I will be explaining below. Can you see how the rice clumps up when you pick it up? :) There are quite a variety of dishes that make use of Sticky rice. Both sweet and savory. I have to say, that I am partial to the sweet versions for which I think this rice was made for! I am starting out this post with the method I generally prefer to use. But you can use stove top, Microwave or a Rice Cooker to make the same.
Prep Time: 4 to 8 hours
Cook Time: Under 30 min
Yield: Makes 3 cups
- 1 cup Sticky Rice (also known as "Sweet Rice", "Glutinous Rice")
Method - Using Bamboo Steamer and Banana Leaf Rinse rice until it runs clear.
Place the rinsed rice in a bowl and pour cold water to about 2-3 inches above the rice. Let it stand for 6-8 hours - a minimal of at least 4 hours.
You can use Cheesecloth to steam the rice. But for this pictorial I have made use of banana leaves so that it can impart flavor to the rice. Clean the banana leaves by rinsing it in cold water. You can also use boiling water to do the same.
Wipe off the excess water with paper towel on both the sides.
Tear off/cut yellow/hard portions of the leaf
Cut it in a size that will fit your steamer.
I cut into an approximate rounds so that it lines and fits my bamboo steamer
Drain the rice.
Place it in the steamer.
Steam in Medium-High heat for about 20-25 minutes. The timing depends on the soaking time and the age of the rice. but on an average, I think it takes 20-30 minutes to get done. I use a regular vessel filled with water and place my steamer above it. You can drop few coins in the water to make sure that the water does not evaporate completely. The coins will keep making a sound while the water is boiling and will stop when there is not enough water :)
You know the rice is done when it is tender and looks translucent. Press the rice between your fingers. It should be firm but not hard.
You can see how sticky it is when you bring the rice together. Its shiny and it sticks. Yummy sticky rice is now ready to be used in all your favorite Thai recipes.
Be the first to showcase this recipe!
Did you make this recipe?
Please click below to share your experiences while you were making this recipe. Thanks for your input!
- Ribbon (Pakoda) Murukku
- Haluski (Hungarian Cabbage w/ Egg Noodles)
- Methi Pulao (Fenugreek Leaves Pilaf)
- Arisi Murukku ( Rice Flour Butter Chakli)
- Turmeric and Peppercorn Rice
- Indian Keema Sloppy Joes (w/ Seitan)
- Eggless Chocolate Icecream
- Cherry Coconut Lemonade
- Eggless Vanilla Icecream
- Mexican Fajitas w/ Seitan
Have a favorite recipe?
- Know a family recipe your mom used to make? Or maybe a go to recipe that works everytime? Share it with your fellow foodies!