Sticky Rice (Khao Niao)
Why this recipe works
- Soaked, then steamed: Soaking hydrates the glutinous rice evenly, while steaming keeps the grains separate enough to stay tender rather than waterlogged.
- Simple ingredient list: Glutinous rice and a little salt are all that is needed, allowing the natural chew and gentle sweetness of the rice to come through.
- Balances bold dishes: Its mild flavour and sticky texture make it an ideal side for grilled meats, chilli-heavy salads and punchy Thai sauces.
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Ingredient notes
- Use glutinous rice: Glutinous rice is essential for the sticky, chewy texture. Regular long-grain or jasmine rice will not behave the same way when steamed.
- Do not skip the correct rice: The word glutinous refers to texture, not added gluten; it is the starch structure that makes the rice cling together.
Timing notes
- Plan for soaking: Most of the time is hands-off soaking. A shorter soak can work in a pinch, but the centre of the grains may stay a little firmer.
- Let it settle after steaming: A brief covered rest after salting helps the seasoning distribute and gives the rice a more even, cohesive texture.
Texture tips
- Steam with steady heat: Keep the water at a steady simmer so the rice cooks evenly without drying at the edges.
- Check for translucency: The rice is ready when the grains look slightly translucent and feel chewy-tender, not chalky or mushy.
Make-ahead tips
- Reheat gently: Steam refrigerated rice until piping hot, or microwave it covered with a splash of water to restore moisture.
- Freeze in portions: Cooked sticky rice freezes well in portions. Defrost overnight in the fridge before reheating thoroughly.
Equipment you'll need
Ingredients
Instructions
- Put the glutinous rice in a bowl and cover with plenty of cold water. Swirl with your hand, then pour off the cloudy water and repeat 2 to 3 times until the water is less milky. Cover with fresh water and soak for 2 hours.
- Drain the rice in a colander and let it sit for 5 minutes to shed excess water. Meanwhile, set up a steamer by bringing a few centimetres of water to a steady simmer in a large pot, making sure the water level sits below the steamer insert or colander. Keep the heat at medium so you have constant steam.
- Tip the drained rice into the steamer insert or a colander set over the pot, then cover tightly with a lid. Steam for 20 to 25 minutes, stirring and turning the rice once halfway through, until the grains look translucent and feel chewy-tender. If it seems dry at the edges, sprinkle over a tablespoon or two of water and continue steaming for a few minutes.
- Transfer the sticky rice to a bowl and sprinkle over the fine sea salt. Fold gently to distribute, then cover and rest for 5 minutes so the salt dissolves and the texture settles. Serve warm.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Soaking is key for an even, tender chew; if you are short on time, soak for at least 1 hour, but expect a slightly firmer centre.
- Keep the steaming water at a steady simmer, not a rolling boil, so the steam stays consistent and the rice cooks evenly.
- Food safety note: if serving to vulnerable groups, cool any leftovers quickly and reheat until piping hot.
Substitutions
- Replace fine sea salt with iodized table salt, using the same amount.
Storage
- Refrigerate up to 3 days
- Cool the sticky rice quickly, cover well, and refrigerate. Reheat in a steamer for 5 to 8 minutes until piping hot, or microwave covered with a splash of water until hot throughout. Freeze in portions; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 30min (20min active)
- Difficulty: Medium
- Cuisine: Thai
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