I remember the first time I tasted Thai sticky rice the way it’s meant to be served—with grilled chicken, spicy papaya salad, and that magical dipping sauce you just can’t get enough of. I wasn’t sitting in a restaurant or on a fancy vacation. I was actually at a backyard dinner with a friend whose mother had just flown in from Chiang Mai. She brought her own bamboo basket and insisted on steaming the rice herself. That little basket stole the show.
Sticky rice, or khao niao, might seem simple at first glance—but it’s one of those dishes that holds a lot of meaning, especially in Northern and Northeastern Thai homes. It’s not just a side; it’s something that brings people to the table, quite literally. Here’s how I cook it now in my own kitchen—using both the traditional method and a workaround for when I don’t want to dig out my bamboo steamer.
What Makes Sticky Rice So Special?
This isn’t your everyday rice. Sticky rice (glutinous rice or sweet rice) has a naturally chewy, sticky texture because of its high amylopectin content—basically a fancy starch that gives it that clingy feel. The grains are short, opaque, and turn glossy white once steamed.
If you’ve ever tried eating jasmine rice with your hands and ended up with grains all over the place, you’ll understand why sticky rice is a different story. It rolls into neat little balls, perfect for scooping up dips and sauces.
It’s not meant to be fancy or formal. It’s comfort food. It’s also used in everything from spicy street food to some of Thailand’s most iconic desserts like mango sticky rice.
A Glimpse into Everyday Life in Isan
Sticky rice is deeply woven into daily life in Isan and Northern Thailand. And if you’ve ever eaten with a family from these regions, you’ll notice one thing—there’s always a shared basket of steaming sticky rice on the table. No plates. No knives. Just hands, laughter, and food passed around freely.
One of my favorite memories is from a Sunday lunch where a friend’s grandmother sat cross-legged on a mat, shaping small mounds of sticky rice to go with grilled pork skewers and raw vegetables. That entire meal happened without a single utensil. Just hands and shared stories. It taught me that food doesn’t need to be complicated to feel special.
Choosing the Right Rice: It Really Does Matter
Not all rice can become sticky rice. You need to look for Thai glutinous rice—sometimes labeled as “sweet rice.” It comes in short, stubby, opaque grains that almost look chalky. I’ve learned the hard way that jasmine or sushi rice just doesn’t give the same result, no matter how long you steam it.
A trick I use when buying in bulk from an Asian market: hold the bag against light. Sticky rice looks cloudy, not translucent.
What You’ll Need (and What I Use)
Ingredients
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Thai glutinous rice – The only rice that truly works for this recipe. Don’t substitute it.
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Water – For soaking and steaming.
Tools
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Bamboo steamer basket + aluminum pot – My go-to when I want to do it the old-school way.
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Or: Regular steaming pot + cheesecloth – For when I just want to get dinner on the table without pulling out specialty gear.
Both methods work. One just feels a little more nostalgic.
Method 1: Traditional Bamboo Steamer
This method always reminds me of community meals, family gatherings, and those little woven baskets passed around the table.
Step-by-Step:
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Soak the rice – Soak glutinous rice in water for at least 4 hours (overnight is even better). It softens the grains and preps them to steam evenly.
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Boil the water – Fill the bottom of an aluminum steamer pot with about 2 inches of water and bring it to a boil.
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Drain and rinse – After soaking, drain and rinse the rice right in the bamboo basket under running water. This removes extra starch and prevents the rice from turning gummy.
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Steam it – Place the basket over boiling water (it shouldn’t touch the water) and cover it. Steam for 15 minutes.
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Flip it – After 15 minutes, flip the rice in the basket using a spatula or spoon. This ensures even cooking. Steam for another 5–7 minutes.
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Serve warm – Fluff the rice and serve it in a basket or bowl. I usually cover it with a clean towel to keep it warm until everything else is ready.
Method 2: Regular Steamer with Cheesecloth
This is my weeknight version. It’s fast and fuss-free, and great if you don’t have a bamboo setup.
Step-by-Step:
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Soak – Just like before, soak for 4 hours or overnight.
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Boil water – Fill the bottom of your steamer pot and get it going.
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Rinse the rice – Drain and rinse the rice well to remove that extra starch.
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Line the steamer – Use a clean cotton steamer cloth or cheesecloth and lay it in the steamer tray. Spread the rice out and fold the cloth over the top.
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Steam – Place the tray over boiling water, cover with a lid, and steam for about 20 minutes.
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Check halfway – Top up the water if needed to keep it from drying out. Once it’s done, fluff it up and keep it warm until serving.
How We Eat Sticky Rice (The Right Way)
Sticky rice isn’t meant to be eaten with a spoon. You’re supposed to eat it with your hands—really! Here’s how we do it:
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Roll it: Grab a small piece and roll it into a ball using one hand.
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Scoop and dip: Use it like an edible spoon for spicy dips and sauces. I love dipping it into nam prik noom or a fiery chili-lime sauce.
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Pair it: Best with grilled meats, green papaya salad, and fresh herbs. On busy weeknights, I’ll just serve it with leftover roast chicken and pickled veggies from the fridge. Still hits the spot.
Khao Niao (Thai Sticky Rice)
Soft, chewy, and just slightly sticky — this classic Thai sticky rice is the ultimate sidekick to grilled meats, spicy salads, and savory dipping sauces.
Ingredients
- 3 cups Thai glutinous rice (also called sticky rice or sweet rice)
- 4 ½ cups water, for soaking
Instructions
- Start by placing the glutinous rice in a large bowl and covering it with water. Let it soak for at least 4 hours — overnight is even better if you have the time.
- When you’re ready to cook, fill a sticky rice steamer pot with about 2 inches of water and bring it to a gentle boil over medium heat.
- Drain the soaked rice and transfer it to a bamboo steaming basket. Give the rice a quick rinse right in the basket under cold running water to wash away some of the extra starch.
- Set the basket over the steaming pot, making sure the bottom doesn’t touch the water. Cover with a lid and steam for about 15 minutes.
- Use a spoon or spatula to gently flip the rice in the basket to steam the other side evenly. Continue steaming for another 5 to 7 minutes.
- Once the grains are tender and translucent, take the rice off the heat, fluff it gently, and transfer to a serving bowl or bamboo basket. Cover it up with a clean cloth to keep it warm.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 127Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 17mgCarbohydrates 28gFiber 1gSugar 0gProtein 3g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Thai sticky rice isn’t just a side dish—it’s a habit, a memory, a kind of edible glue that holds together stories, people, and shared meals. Once you’ve made it from scratch and tasted that chewy, warm, naturally sweet rice with grilled meats or spicy papaya salad, it’s hard to go back to plain old rice.
So whether you’re steaming it for a big gathering or just learning it for the first time, this dish brings something special to your table every single time.
