Sticky Rice (Glutinous Rice / Kow Neyo)

Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

This recipe describes the way to prepare the sticky rice you eat with your hand in a Thai restaurant. The sticky rice is actually a short-grain glutinous rice. It can be eaten with almost anything from eggs, meat, vegetables to soup. The Thais also used it in desserts and cakes.


  1. Soak rice overnight in cold water, or for 15 minutes in boiling water if short of time.
  2. Drain the rice, rinse and spread out on a wet cloth inside a steamer.
  3. Cook over boiling water for 40 minutes, until rice is tender.


Most Helpful

Interesting method (new to me) - I had to Americanize it quite a bit since my kitchen lacks the proper equipment for true Thai sticky rice. I did the quick soak method (abiding by another viewers suggestion to remove the boiling water from the stove). Afterwards, I placed it on some cheese cloth and then carefully transferred it to a broccoli steamer (you know, the metal ones that fold up or out). The broccoli steamer was put inside a large pan on the stove - and the rest of the directions were followed to the -t-! The end result was Recipe #15584. Yum!!!!!

Peachie Keene October 26, 2009

I tried to make this reipe using "Sushi Rice" (I thought that it was a Glutinous Rice, not so) I followed the instructions to a T. The rice was not cooked after 1 1/2 hours of steaming it was still hard & dry. I am adding these comments to caution others to make sure you are using the rigt riceGlutinous Rice which is what the recipe calls for.. Kim in no way am I slamming your recipe I am just pointing out my mistake. I will make this again with the correct rice and will then add stars and change the review

Bergy October 25, 2003

Thanks for the tip of using boiling water to speed up the process... I decided last minute to make a sticky rice dessert using a combination of both black and white glutinous rice (gao nep than & gao nep thuong hang) which gives you a purple rice to serve the mango and strawberries over and moreover gives a great colorful presentation! Thanks, it'd been a while since I'd cooked sticky rice, your directions for this and the dessert (recipe #15584 #15584) were spot on. I used splenda for the sweetener to cut down on the sugars a little. 

Ian Magary May 04, 2010

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