How To Make Thai Sticky Rice (Khao Niao)
In this recipe, I’ll guide you step-by-step on how to make Thai sticky rice (khao niao) using a regular steaming pot or the traditional bamboo steamer. By the end, you’ll not only have perfectly cooked glutinous rice but also know all the tips, tricks, and traditions that make it so special.
Tip: Check out my purple rice and pandan sticky rice recipes to add a fun color to your rice!
What is sticky rice
Sticky rice, also called sweet rice or glutinous rice, is a type of rice known for its chewy texture and natural stickiness when cooked. Southeast Asian cuisines use it in both savory dishes and desserts. Its unique properties come from its high amylopectin starch content.
Did you know? The Thai name for sticky rice is khao niao (ข้าวเหนียว). Khao means rice, and niao means sticky, so the literal translation is rice sticky.
Khao niao in Thailand
My family and I are from Northeastern Thailand, also known as Isan, where sticky rice is much more than just food—it’s truly a way of life. In both Isan and Northern Thailand’s cuisine, sticky rice takes center stage at meals. The elder locals, in particular, rarely eat jasmine rice.
Why is it the preferred rice grain? I think it’s all about how well it complements the bold flavors and textures of our regional dishes.
For example, Northern Thailand’s dipping sauces, like nam prik ong and nam prik noom, are made to be scooped with sticky rice. Grilled meats like gai yang and moo ping from Isan pair perfectly with its chewy texture. And of course, there’s the famous mango sticky rice and Thai custard, two desserts loved across the country.
A fun fact about these rural regions in Thailand is that eating is always a communal experience. Picture a group of family and friends gathered around a steaming basket of sticky rice, laughing, chatting, and sharing stories as everyone reaches in together. It’s joyful and deeply communal—a tradition that surprises many visitors from outside Thailand.
One of my fondest memories is my family gathered at my grandmother’s table, where she’d always bring out a really large woven bamboo basket filled with perfectly steamed sticky rice. That large basket was (and still is) the centerpiece of every meal!
Why is it so sticky?
Sticky rice gets its sticky texture from its high amylopectin content, a type of starch. Unlike regular rice, sticky rice has little to no amylose, which keeps the grains separate. When cooked, the amylopectin makes the rice clump together, giving it its signature chewiness.
This is why it’s so important to use the correct type of short-grain rice—Thai glutinous rice. Other varieties like jasmine rice or sushi rice won’t achieve the same sticky texture and won’t work with the traditional steaming method used for sticky rice.
Here’s how you can visually spot glutinous rice from regular rice: glutinous rice grains are opaque and milky white, unlike the translucent appearance of regular rice varieties like jasmine or sushi rice. The grains are also slightly shorter and plumper.
Now that you’re fully informed about this unique rice grain, let’s go over what you need to steam glutinous rice. After that, you’ll find easy step-by-step instructions with images! Make sure to keep reading, as I’ll also share fun facts and delicious recipes to pair with this sticky rice.
Essential tools and ingredients
Everything you need can be found at Asian grocery stores or Asian markets. Check the recipe card at the end of this post for precise measurements!
Tools
Glutinous rice can be steamed using a regular steaming pot with a cotton steamer cloth or a traditional bamboo steaming basket with an aluminum steamer pot.
You might already have a regular steaming pot at home, but if you’re after the best results and that authentic taste, the traditional tools are the way to go. You can easily find a bamboo steaming basket and aluminum steamer pot on Amazon or at an Asian grocery store.
Ingredients
- Thai glutinous rice – This is the only type of rice that will give you the signature sticky texture. Look for it labeled as glutinous rice, sweet rice, or sticky rice.
- Water – Used for soaking and steaming the rice.
How to make sticky rice
Sticky rice can be prepared using either a bamboo steaming basket or a regular steaming pot. Both methods are simple if you follow these steps!
Using a bamboo steaming basket
Step 1. Soak the rice: Place Thai glutinous rice in a large bowl and cover with water. Soak for at least 4 hours, or overnight for best results.
Step 2. Prepare the steamer: When ready, fill a traditional aluminum steamer pot with about 2 inches of water and bring it to a boil over medium heat.
Step 3. Drain and rinse: After soaking, drain the rice and place it in the bamboo steaming basket. Rinse the rice under running water directly in the basket to remove excess starch.
Step 4. Steam the rice: Place the basket over the boiling water, ensuring it doesn’t touch the water. Cover the basket with a lid and steam for 15 minutes.
Step 5. Flip the rice: Carefully flip the rice inside the basket to ensure even cooking. Steam for another 5–7 minutes.
Step 6. Serve: Remove the rice, fluff it with a spoon, and transfer it to a serving basket or bowl. Cover to keep warm until serving.
Using a regular steaming pot
Step 1. Soak the rice: Place Thai glutinous rice in a bowl, cover with water, and soak for 4 hours or overnight.
Step 2. Prepare the steamer: Fill the bottom of your steaming pot with water and bring it to a boil over medium heat.
Step 3. Drain and rinse: After soaking, drain the rice and rinse it thoroughly under running water.
Step 4. Set up the steamer: Line the steamer tray with a clean cotton steamer cloth or cheesecloth. Spread the rice evenly over the cloth and fold it to cover the rice.
Step 5. Steam the rice: Place the steamer tray over the boiling water and cover with a lid. Steam for 20 minutes.
Step 6. Check and fluff: Halfway through steaming, check the water level and add more if needed to avoid burning. Once done, fluff the rice with a spoon and transfer it to a covered serving dish to keep it warm.
The right way to enjoy it
If it’s your first time trying glutinous rice, you might reach for a fork or spoon—but that’s not how it’s done! Here’s how to eat sticky rice:
- Roll it: Pinch off a small portion and roll it into a ball with your fingers using one hand. Sticky rice is meant to be eaten with your hands!
- Dip: Dunk it into bold, zesty sauces or spicy dips like nam prik kapi.
- Pair: Serve it with smoky grilled meats like moo yang, spicy papaya salad, and a side of fresh vegetables!
Fun facts
- It’s not actually glutinous. Despite the name, sticky rice contains no gluten. The term “glutinous” refers to its sticky, glue-like texture, not its gluten content.
- Sticky rice is steamed, not boiled. Unlike regular rice, sticky rice is typically steamed. Boiling it can ruin its texture, making it mushy.
- In Thailand, sticky rice is considered a source of strength. It’s richer in carbohydrates than regular rice, and Thai elders believe it provides long-lasting energy, making it the ideal fuel for hard work and endurance. This is one of the reasons why it’s such a beloved food for those working in the rice fields.
More Thai rice recipes you’ll love
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How to Make Thai Sticky Rice (Khao Niao)
Instructions
Using a bamboo steaming basket
- Place Thai glutinous rice in a large bowl and cover with water. Soak for at least 4 hours, or overnight for best results.
- When ready, fill a traditional aluminum steamer pot with about 2 inches of water and bring it to a boil over medium heat.
- After soaking, drain the rice and place it in the bamboo steaming basket. Rinse the rice under running water directly in the basket to remove excess starch.
- Place the basket over the boiling water, ensuring it doesn’t touch the water. Cover the basket with a lid and steam for 15 minutes.
- Carefully flip the rice inside the basket to ensure even cooking. Steam for another 5–7 minutes.
- Remove the rice, fluff it with a spoon, and transfer it to a serving basket or bowl. Cover to keep warm until serving.
Using a regular steaming pot
- Place Thai glutinous rice in a bowl, cover with water, and soak for 4 hours or overnight.
- Fill the bottom of your steaming pot with water and bring it to a boil over medium heat.
- After soaking, drain the rice and rinse it thoroughly under running water.
- Line the steamer tray with a clean cotton steamer cloth or cheesecloth. Spread the rice evenly over the cloth and fold it to cover the rice.
- Place the steamer tray over the boiling water and cover with a lid. Steam for 20 minutes.
- Halfway through steaming, check the water level and add more if needed to avoid burning. Once done, fluff the rice with a spoon and transfer it to a covered serving dish to keep it warm.
Notes
- Use the nutrition card in this recipe as a guideline.
- Soaking: The rice needs to be soaked in water for at least 4 hours to overnight.