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    You are in: Home / Recipes / Sticky Rice (Glutinous Rice / Kow Neyo) Recipe
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    Sticky Rice (Glutinous Rice / Kow Neyo)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    15 mins

    55 mins

    Kim Ong's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on October 26, 2009


      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 Thai Mango with Sticky Rice (Mamuang Kao Nieo). Yum!!!!!

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    • on October 25, 2003

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 04, 2010


      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 (Thai Mango with Sticky Rice (Mamuang Kao Nieo) #15584) were spot on. I used splenda for the sweetener to cut down on the sugars a little. 

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)


    Nutritional Facts for Sticky Rice (Glutinous Rice / Kow Neyo)

    Serving Size: 1 (69 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 256.6
    Calories from Fat 3
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 4.8 mg
    Total Carbohydrate 56.6 g
    Dietary Fiber 1.9 g
    Sugars 0.0 g
    Protein 4.7 g

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