Basic Sticky Rice

By David Tanis

Basic Sticky Rice
Fred R. Conrad/The New York Times
Total Time
30 to 40 minutes, plus at least 2 hours’ soaking time
Rating
4(259)
Comments
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Also known as “sweet rice” or glutinous rice (though it’s gluten free), sticky rice is a large white grain that becomes translucent, shiny and extremely sticky when steamed. Sticky rice is a staple in Laos, where it is especially beloved, but it has ardent fans throughout Asia. Traditionally, it’s cooked over steam in a conical woven basket. If you don’t have such a steamer, you can use a standard stacking steamer, a colander lined with muslin or cheesecloth, or a fine mesh strainer that fits over a saucepan. For the best texture, cooking sticky rice over hot steam is ideal, but it is possible to pull it off in an electric rice cooker, using less water than usual, or in a pot on the stove. What follows are the basic instructions for success.

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Ingredients

Yield:4 servings
  • 1cup glutinous (sweet) rice, preferably long-grain
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

176 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 39 grams carbohydrates; 3 grams protein; 0 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put rice in a bowl and rinse several times in cold water until water is clear, not milky, then drain. Cover rice with cold water and let soak for at least 2 hours or up to 24 hours.

  2. Step 2

    Drain rice using a fine-meshed sieve or colander (line with cheesecloth if colander holes are too large). Place rice over a pot of rapidly simmering water (don’t allow water to touch sieve) and steam, covered, for 15 minutes.

  3. Step 3

    Remove lid and flip rice over. Continue steaming, covered, for 10 minutes, until rice is translucent and glossy. Taste to make sure rice is completely cooked; it may take up to 10 minutes more. Turn off heat. Fluff rice with a wooden spoon, then cover and let rest for 5 minutes.

Ratings

4 out of 5
259 user ratings
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Comments

Lee

This recipe is missing the most important 2 parts, how to eat it by forming it into little balls and the dipping sauce. Take tablespoon or more of the cooked rice and shape into a small ball. Now dip into peanut sauce: 1 5oz can coconut milk 2 tsp curry paste red 2 Tbs peanut butter 2 tsp sugar 1 Tbs Fish Sauce 2 tsp tamarind paste Heat all sauce ingredients together for a few minutes and you are good to go. There are many other good sauces for stick rice out there. heat all ingredients

Alice Howe

What does it mean to 'flip rixe?'

KenR

I used a steamer insert that came with my sauce pan and these instructions worked perfectly. I think it's important to note that the sticky rice does not expand very much like regular rice. So double the recipe if you're making for a big crowd.

smatters

Wow this method works! I do not have a steamer, just a sauce pan and a metal strainer like the recipe stated so this was perfect. Rice turned out delicious from following the recipe exactly )I covered the sauce pan and strainer with some loose foil since there were some gaps where the lid wasn’t able to close). Perfect sticky rice!

Scanmike

If you have an Instant Pot use it. I swear it was made for sticky rice. No soaking necessary.

Scanmike

For me there is only one way to make sticky rice and that is in a Instant Pot. You put the rice in a stainless steel bowl that fits into you IP bowl with water surrounding it. There is no need for the overnight soaking. Look it up. I don't think I ever had better.

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