Sticky Rice Recipe: How to Cook Glutinous Rice

Sticky rice is an incredibly versatile staple that pairs beautifully with many Asian-inspired dishes. One favorite pairing is Korean ground beef, which combines savory, sweet, and spicy flavors with the chewy, comforting texture of sticky rice. Follow these clear, step-by-step instructions to make perfect sticky rice at home every time.

This sticky rice recipe comes from Pachee, our video producer. We’re grateful to share a family recipe rooted in Hmong and Thai home cooking.

Pachee’s Sticky Rice

From Pachee: Growing up, my father often handed out balls of warm sticky rice as a quick snack. He would gently roll the rice into small portions with his hands and blow on them to cool them down before passing them around. That simple gesture—rice made and shared with care—stays with me. I now do the same for family gatherings: sticky rice is a year-round favorite that complements both sweet and savory dishes.

What You Need

Ingredients

• 3 cups sweet (glutinous) rice
• Water (for rinsing, soaking, and steaming)

Tools

• Bamboo steaming basket
• Large pot or steam pot
• Fine-mesh strainer or colander

Note: Any pot with enough depth to hold water without letting it touch the bamboo basket will work. The bamboo basket should sit above the water so steam cooks the rice, not direct boiling water.

How to Make Sticky Rice

Below are clear steps. If you prefer a compact reference, the recipe card further down lists the ingredients, equipment, and instructions in order.

1. Rinse the rice

Place 3 cups of sweet rice in a large bowl. Add warm water and swirl the rice with your hand, then drain. Repeat this rinsing 2–4 times until the water runs clearer. Rinsing removes excess surface starch and helps the grains steam more evenly.

2. Soak the rice

Fill the bowl with warm water and let the rice soak for 45 minutes to 1 hour. Soaking softens the grains so they steam to the right texture without becoming mushy.

A few minutes before the soak finishes, bring a pot of water to a boil—enough water to produce steady steam under the basket while ensuring it doesn’t touch the basket’s bottom.

3. Strain the rice

When the rice has soaked, drain it thoroughly using a fine-mesh strainer or colander. Set the rice aside while the water reaches a rolling boil.

4. Brief hot-water treatment

Once the pot of water reaches a rolling boil, turn off the heat. Carefully add the drained rice to the hot water and stir gently for about 3 minutes, then remove it immediately. This short hot-water contact softens the grains slightly and helps achieve a pleasant steamed texture—avoid leaving the rice in the water too long or it will become mushy.

• This brief step creates softer grains that steam up nicely.
• The rice is ready for steaming when a grain splits easily in half when pressed.

5. Drain again

Strain the rice one more time and let it sit briefly so excess water drains away before steaming.

6. Steam the rice

Add water to your steam pot and bring it to a gentle boil. Place the bamboo basket over the pot so steam can circulate; the water should not touch the basket’s bottom. Lightly grease or rub a small amount of oil or butter on the basket surface to prevent sticking and make cleanup easier.

Transfer the drained rice into the bamboo basket, spread it evenly, and cover tightly with a lid. Steam for about 30 minutes, depending on quantity—30 minutes is a good guideline for 3 cups of dry rice. Check toward the end to ensure the rice is tender but not overcooked.

Tips for Sticky Rice

Always rinse the rice: Rinsing removes extra starch and promotes even cooking.

Don’t skip soaking: Soaking softens the grains so they steam properly and reduces cooking time.

Grease the basket: Rub a little oil or butter on the basket bottom so the rice won’t stick.

Keep steam from becoming direct water: Make sure the pot’s water level stays below the basket so the rice steams and does not boil, which would make it mushy.

What to Serve with Sticky Rice

Sticky rice pairs well with many dishes. Traditional and popular pairings include Thai basil chicken (Pad Krapow), grilled or sticky pork, orange or sesame chicken, shrimp stir-fry, and simply topped with a fried egg. Its neutral, chewy texture complements bold sauces and spicy flavors.

Storage

Store cooled sticky rice in an airtight container in the refrigerator for up to 3 days.

To reheat: place the rice in a microwave-safe dish and heat until warm, or steam briefly to restore moisture and texture.