Sticky Rice Recipe in 7 Simple Steps (Thai Style)

Sticky rice recipe was not something I learned intentionally at first. I stumbled into it while trying to recreate a simple Thai dessert at home, and honestly, my early attempts were clumsy. The rice turned mushy once, dry another time, and once it didn’t stick at all. Over time, I realised sticky rice needs patience more than skill, and once you understand the rhythm of soaking and steaming, it becomes one of the most comforting things to cook.

This post is my calm, home-kitchen version of a sticky rice recipe — the kind I now make without stress, whether I’m pairing it with mango, coconut milk, or even savoury sides.

What makes this sticky rice recipe different

Sticky rice is not about stirring or boiling aggressively. I learned the hard way that it behaves very differently from regular rice. This sticky rice recipe relies on soaking and steaming, which allows the grains to cook evenly while keeping their structure.

Unlike everyday rice, sticky rice (also called glutinous rice) has no gluten. The “stickiness” comes from its starch composition. Once I understood that, my approach completely changed.

If you’re new to cooking rice beyond the basics, this pairs well with what I’ve shared earlier in my Beginner Cooking Basics section.

Ingredients needed for sticky rice recipe

I keep the ingredient list minimal because sticky rice itself does most of the work.

• 2 cups glutinous (sticky) rice
• Enough water for soaking
• Cheesecloth or clean cotton cloth (for steaming)

That’s it for plain sticky rice. When I want to turn this into a dessert, I later add coconut milk and sugar, which I’ll explain below.

Sticky rice recipe: step-by-step method

Soaking the rice properly

I rinse the rice gently until the water runs mostly clear. Then I soak it in plenty of water for at least 6 hours. When I have time, I soak it overnight. This step is non-negotiable. Skipping it always gave me unevenly cooked rice.

Preparing for steaming

Once soaked, I drain the rice thoroughly. I line a steamer basket with a damp cloth and spread the rice in an even layer. The cloth prevents grains from falling through and helps with even steaming.

Steaming the sticky rice

I steam the rice over medium heat for about 25–30 minutes. Halfway through, I gently flip the rice using the cloth. This small step made a big difference for me in getting evenly cooked grains.

Checking doneness

The rice should look translucent and feel tender but not wet. When pressed between fingers, it should stick easily without turning pasty.

Turning sticky rice into a simple dessert

Once I mastered the plain sticky rice recipe, desserts became much easier. I often warm coconut milk with a little sugar and salt, then fold it gently into hot sticky rice.

Two recipes that helped me understand flavour balance early on:

• Thai Sticky Rice Pudding with Coconut Sauce from The Kitchn
• Thai Mango Sweet Sticky Rice from Joyous Apron

I don’t follow them exactly anymore, but they helped me understand proportions.

Common mistakes I made with sticky rice recipe

• Not soaking long enough: This led to chalky centers.
• Boiling instead of steaming: Always resulted in broken grains.
• Overcrowding the steamer: Caused uneven cooking.

Once I corrected these, sticky rice stopped feeling intimidating.

Tips and variations I use at home

• For savoury meals, I serve sticky rice with stir-fried vegetables.
• If reheating, I sprinkle a little water and steam briefly.
• Leftover sticky rice works well shaped into small portions and reheated.

This fits naturally into the way I think about Healthy Foods — simple ingredients, gentle cooking.

Final thoughts on sticky rice recipe

This sticky rice recipe taught me patience more than technique. Once you respect the soaking and steaming process, the rice does what it’s meant to do. I no longer rush it, and I think that calm shows in the final texture.

If you’re just starting out with unfamiliar grains, this is a good place to slow down and learn.