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Sticky rice (also called glutinous rice or sweet rice) cooks differently from jasmine or long-grain rice. The grains stick together because they contain almost no amylose starch and a high proportion of amylopectin. For the best result, you need to soak the rice first and then steam rather than boil it.
This guide covers how to cook sticky rice the traditional way (by steaming), a quick method using a regular pot, and a shortcut in the microwave for when you are in a hurry.
What is sticky rice?
Sticky rice is a variety of short-grain white rice grown mainly in Southeast Asia and parts of China. It is the staple grain in Laos and parts of northern Thailand, and a key ingredient in dishes like mango sticky rice, zongzi (Chinese sticky rice dumplings) and Japanese mochi. It is not the same as regular Japanese short-grain rice, which is sticky but not as glutinous.
Why you need to soak sticky rice
Soaking hydrates the grains before cooking, which reduces the steaming time and produces a more even, tender texture. Without soaking, the outside of each grain cooks and softens before the inside has a chance to hydrate properly. Soak for at least 4 hours, or overnight for the most reliably fluffy result.
How to cook sticky rice by steaming (traditional method)
This is the most authentic and reliable method. You need a steamer or a bamboo steamer basket with a pot of water.
Ingredients
- 400 g (2 cups) glutinous/sticky rice
- Water, for soaking and steaming
Method
- Soak the rice. Rinse the sticky rice under cold water until the water runs clear. Place in a bowl, cover with cold water and leave to soak for 4 to 12 hours (overnight is ideal).
- Drain and rinse. Drain the soaked rice in a fine sieve and rinse again under cold water.
- Set up your steamer. Fill a pot with 5–8 cm of water and bring to a rolling boil. Line a bamboo or metal steamer basket with a dampened muslin cloth or a double layer of cheesecloth. Spread the rice evenly in the cloth.
- Steam the rice. Place the steamer basket over the boiling water, ensuring the rice is not touching the water. Cover and steam for 25–30 minutes until the grains are translucent and tender all the way through. Flip the rice ball halfway through for even cooking.
- Rest and serve. Remove the rice from the steamer and let it rest for 5 minutes before serving. Keep covered to prevent drying out.
How to cook sticky rice in a pot (no steamer)
- Soak and rinse as above.
- Place the drained rice in a medium saucepan. Add 350 ml cold water for every 250 g dry rice.
- Bring to the boil over medium-high heat, then immediately reduce to the lowest simmer possible. Cover tightly.
- Cook for 12–15 minutes without lifting the lid.
- Remove from heat and leave to stand, still covered, for 10 minutes. The steam finishes cooking the rice.
The pot method gives a slightly softer, wetter result than steaming, which suits dishes where the rice is mixed with a sauce.
How to cook sticky rice in the microwave (quick method)
- Soak the rice as above, then drain and rinse.
- Place in a microwave-safe bowl. Add 250 ml cold water for every 200 g drained rice.
- Cover loosely with a microwave-safe plate or cling film pierced with a few holes.
- Microwave on high for 6 minutes, then check. If the water is not yet absorbed, microwave in 2-minute increments until it is.
- Leave to stand covered for 5 minutes before serving.
Where to buy sticky rice in the UK
Look for “glutinous rice” or “sweet rice” in Asian grocery stores or the world foods aisle of large supermarkets. Popular Thai brands like Three Elephants and Erawan are easy to find, and you can order sticky rice on Amazon UK in bags of 1 kg or 5 kg.
What to make with sticky rice
- Mango sticky rice — the classic Thai dessert with coconut milk and fresh mango
- Xoi — Vietnamese sticky rice topped with savoury fillings like mung bean, shredded chicken or pork floss
- Lo mai gai — Chinese dim sum glutinous rice wrapped in lotus leaf
- Zongzi — sticky rice dumplings wrapped in bamboo leaves
Glutinous rice: more methods and uses
Glutinous rice, also called sticky or sweet rice, is cooked by soaking then steaming rather than boiling like regular rice, which is what gives it its dense, chewy, sticky texture. Despite the name, it contains no gluten; the stickiness comes from its starch composition.
- Rinse the rice, then soak it in water for at least 4 hours, or overnight for best results.
- Drain well and spread the rice in a steamer lined with muslin or a banana leaf.
- Steam over boiling water for 25 to 35 minutes, until translucent and tender.
- Fluff gently with a spatula before serving.
Can you boil it instead?
Glutinous rice can be cooked in a rice cooker with a lower water ratio than regular rice, roughly equal parts rice and water, though steaming gives the most reliable, evenly cooked result, especially for sticky rice served with mango or in savoury dumplings.
Why glutinous rice needs a different method
Glutinous (sticky) rice has a different starch structure to regular long-grain rice, high in amylopectin, which is what makes it clump together into a chewy, sticky mass rather than separate, fluffy grains. Cooking it the same way as jasmine or basmati rice, with a simple ratio of rice to water, tends to give an uneven, gluey result.
The steaming method
Soaking the rice for several hours or overnight, then steaming rather than boiling, is the traditional and most reliable method, giving evenly cooked, properly chewy grains without the rice sitting in water. A bamboo steamer lined with muslin or banana leaf is traditional, though a metal steamer basket lined with a clean cloth works just as well at home.
Frequently asked questions
What is sticky rice?
Sticky rice (also called glutinous rice or sweet rice) is a type of short-grain white rice that becomes very sticky and chewy when cooked. It is used across Southeast and East Asian cuisine in both savoury and sweet dishes.
Do I need to soak sticky rice before cooking?
Yes, soaking is strongly recommended. Soak for at least 4 hours (overnight is better) before cooking. Soaking hydrates the grains evenly so they cook through at the same rate, giving a softer and more consistent texture.
Can I cook sticky rice without a steamer?
Yes. You can cook it in a pot on the hob with water, or in the microwave. The steaming method gives the most authentic, fluffy result, but both alternatives work well for everyday cooking.
Is sticky rice the same as sushi rice?
No. Sushi rice is short-grain Japanese rice that becomes sticky when cooked because of its starch content, but it is a different variety from glutinous sticky rice. Glutinous sticky rice is far stickier and more chewy, and is not used for sushi.
Is sticky rice gluten free?
Yes. Despite being called “glutinous” rice, it contains no gluten. The name refers to its sticky, glue-like texture, not to the protein gluten. Sticky rice is safe for people with coeliac disease.
