Sticky Rice Recipe

Time4h 30m

Serves4

Make Sticky Rice Recipe in just 4h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Rinse
Place 2 cups glutinous rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring the rice with your hand, until the rinse water runs mostly clear (about 3–4 rinses). This removes excess surface starch and prevents overly gummy clumps.
2
Soak
Transfer the rinsed rice to a bowl and cover with 3 cups cold water. Soak at room temperature for at least 4 hours or up to 8 hours (overnight is fine). For faster preparation, soak with warm water for 1–2 hours but texture may differ slightly.

3
Drain and Prepare Steamer
After soaking, drain the rice thoroughly in a fine-mesh sieve for 5–10 minutes to remove excess water. Meanwhile, bring water to a simmer in a steamer pot or large pot fitted with a steaming basket; there should be enough water to steam for 20–30 minutes without boiling dry.
4
Line the Steamer
If using banana leaves, rinse and wilt them briefly over the steam or pass over a burner to make them pliable; line the steaming basket with the banana leaves or a double layer of cheesecloth to prevent rice from falling through the basket.
5
Steam the Rice
Spread the drained rice in an even layer (about 1–1.5 inches thick) on the lined basket. Cover with a tight-fitting lid and steam over simmering water for 18–25 minutes, checking at 15 minutes. Stir gently halfway through steaming to ensure even cooking. Rice is done when grains are tender, slightly translucent, and cling together but are not chalky in the center.
6
Rest
Turn off heat and let the rice sit, covered, for 5–10 minutes to finish steaming and firm up slightly. Transfer to a bowl and fluff gently with a rice paddle or wooden spoon.

7
Savory Finish (optional)
For savory uses, while the rice is warm, sprinkle and fold in up to 1 teaspoon kosher salt (or to taste) to season. Serve alongside grilled meats, in sticky rice parcels, or as a base for savory dishes.
8
Sweet Coconut Finish (optional, mango sticky rice style)
To make sweet coconut-sticky rice: in a small saucepan, warm 1 cup coconut milk with 2 tablespoons sugar over low heat until sugar dissolves (do not boil). Remove from heat and stir in a pinch of salt. Pour the warm coconut mixture over the hot steamed sticky rice and gently fold until absorbed. Let rest 10–15 minutes so rice absorbs the coconut milk. Serve with ripe mango slices and garnish with toasted sesame seeds or toasted mung beans.
9
Storage
Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat by sprinkle with a little water and steaming or gently microwaving covered until hot; avoid high direct heat to keep grains tender.