Sticky Rice

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READY IN: 12hrs 50mins
Recipe by Galley Wench

In northern Thailand and Laos, sticky rice is served at every meal, much like bread in Europe. Diners form a couple of tablespoons of rice at a time into a small ball, then use it to pick up a chunk of meat or vegetable, or to soak up sauces. Be sure to purchase sticky rice -- there is no substitution.

Ingredients Nutrition

  • 2 cups sticky rice, also called glutinous rice (do not substitute)
  • 1 quart water (for steamer)


  1. Rinse rice several times until water runs clear. Soak in water for 12 hours or overnight then drain.
  2. Line a saucepan steamer or bamboo basket with cheese cloth or similar fine-weave cotton cloth.
  3. Put rice in the steamer.
  4. Steam for 45 minutes until rice is tender and translucent.
  5. Remove from heat.
  6. Fluff rice with a fork.

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