How to Cook Thai Sticky Rice

Sticky rice, also known as gelatinous rice, sweet rice, or waxy rice, is a type of rice grown mainly in Asian regions. Sticky rice is enjoyed in a number of ways, but the cooking process remains the same for all recipes; this involves soaking and steaming the rice. There are numerous cultivars of sticky rice, but for the best results, Thai sweet rice is recommended.

Prep time (soaking time): 4 hours
Cooking time: 20 to 25 min
Total time: 4 hours 30 min
Yield: 2 servings
Utensils: A medium sized cooking pot, a splatter guard screen, a bowl, a plate

Thai sticky rice: 1 cup
Water: As required


  • 1

    Measure out one cup of sticky rice, and rinse the rice under running water in a colander until it runs clear.

  • 2

    Place the rinsed rice in a bowl and pour cold water into the bowl, enough to cover the rice completely (2 to 3 inches above the rice). Let the rice soak for four to eight hours.

  • 3

    Then, take a medium sized cooking pot and fill it with plain water. Set the pot on the stove and bring the water to a boil over medium high heat.

  • 4

    Take a splatter guard screen, which is larger in circumference than the opening of the pot of boiling water.

  • 5

    Set the screen on the opening of the pot, maintaining a distance of at least 3 inches between the water and the screen.

  • 6

    Drain the soaked rice and then transfer the rice onto the screen, right in the middle. Adjust the heat to maintain a nice simmer instead of a rapid boil, and allow the rice to cook covered for 20 to 25 minutes, or until the rice is translucent and soft. Make sure that the cover does not touch the rice, and sits easily on the screen.

  • 7

    It is good to flip the rice after every 10 minutes, to ensure even cooking and to keep the rice at the bottom from getting too soggy.

  • 8

    Once the rice is cooked through, remove the splatter guard screen from the heat and scrape the rice off it, into a plate or bowl. Serve as required.

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