How to Cook Sticky Rice

Sweet rice or sticky rice as it is commonly called is very different than other types of rice. This glutinous rice from Southeast Asia is used in both sweet and savory dishes, but the popular short grain sticky rice is generally preferred for desserts or sweet dishes. When you learn how to cook sticky rice, you’ll be able to enjoy a wonderful selection of delicious Asian dishes.

Sticky rice contains a maximum 1% of the starch amylose. It’s the amylose starch combined with amylopectin starch that allows most white rice to cook up into fluffy individual grains. The low content of amylose in sticky rice results in a rice that is very sticky once it’s cooked. Traditionally, sticky rice is steamed in a special bamboo basket that is designed for this purpose. It is also traditionally served in a small covered bamboo basket.

How to Cook Sticky Rice:

The sticky rice isn’t just different when it comes to its starch content, there are also some basic differences when it comes to cooking this special type of rice. It requires a different way of cooking, but the process is still a very simple:

Start by rinsing the sticky rice in cool water; then drain. Do this several times to ensure that all debris has been rinsed away. Next, place the rice in a glass bowl and cover it completely with some cool water; cover the bowl with a plate and let it sit on the counter for several hours, or overnight.

When you’re ready to cook the rice:

If you have a traditional sticky rice bamboo steamer and pot, the process is very simple. Add enough water to the pot so that it is several inches deep, then bring it to a full rapid boil. I usually put my empty bamboo steamer basket over the hot steam for several minutes to sterilize it. Next, remove the bamboo basket from the pot and hold it over the sink; pour the rice and water (that has been soaking over night), into the bamboo steamer basket, letting the water drain off. Rinse the rice with cool running water; shake gently to let the excess water drain out.

Place the bamboo steamer on the pot with the boiling water; place a cover from one of your pots over the rice. Steam will seep out through the bamboo, but the lid helps trap some of the steam around the sticky rice. Make sure that the steaming basket never touches the boiling water. You’ll also need to keep a close eye on the water level and make sure that your pot never boils dry.

This is a traditional pot with bamboo steaming basket. It’s inexpensive and definitely worth the investment. It makes cooking sticky rice very easy, but it’s also great for steaming veggies and other foods.

Steam the Sticky Rice

Steam the rice over boiling water for about 15 to 20 minutes; remove lid and take the bamboo basket in both hands. Gently ‘flip’ the steamed rice over. A gentle jerk is all that is necessary to jar the mass of rice and have it flip upside down in the basket. Put the basket back over the boiling water and replace the cover; continue steaming for another 5 minutes. Taste the rice to see if it is cooked through, the center should not be hard or tough. Use caution; the rice is extremely hot and will burn if you aren’t careful.

With a wooden spoon, stir the rice gently to break it up a bit. If you use a metal spoon, the rice will stick to it; wood or plastic are better options. Place the steamed sticky rice in a covered bamboo basket for serving.

Serve sticky rice alongside your favorite meal. Traditionally, it is eaten with the hands; simply grab a small piece, roll it into a ball and eat it with your fingers. It is also excellent served with a coconut cream sauce or a drizzle of good quality soy sauce.