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Ingredients
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Rice
Cooking
Seasoning / Serving (vegetarian, gluten-free)
Method
Rice
- 1
Rinse and soak
Place 2 cups glutinous (sweet) rice in a large bowl. Rinse the rice under cold running water, stirring with your hand, until the rinse water runs mostly clear (about 3–4 rinses). Drain. Cover the rinsed rice with 2 cups fresh water and soak at room temperature for at least 4 hours or preferably overnight (8 hours). Soaking hydrates the grains so they steam evenly.
- 2
Drain
After soaking, drain the rice in a fine-mesh sieve or colander and let it sit to remove excess surface water for 10–15 minutes. Do not press or squeeze the grains.
Cooking
- 3
Prepare steamer
Set up a steamer: bring about 1 cup water to a simmer in the lower pot of a bamboo or metal steamer setup, or in a large pot with a steamer basket. Line the steamer basket with banana leaf, parchment, or a clean kitchen towel with holes to allow steam through. If using a pot and sieve, ensure the sieve does not touch the simmering water.
- 4
Steam the rice
Transfer the drained rice to the lined steamer basket and spread into an even layer (about 1 inch thick). Cover and steam over simmering water for 20 minutes. After 20 minutes, remove the lid briefly and gently fluff the rice with a fork (or wet spatula) to break up clumps, then cover and steam another 10–15 minutes, until the rice is tender, translucent and slightly glossy. Total steaming time will be about 30–35 minutes depending on equipment.
- 5
Rest
Turn off heat and let the steamed rice rest covered for 5 minutes to allow residual steam to finish cooking and to settle the texture.
Seasoning / Serving
- 6
Season
Transfer the steamed sticky rice to a wide bowl or serving dish. While still warm, sprinkle 1 teaspoon kosher salt and drizzle 1 tablespoon sesame oil over the rice. Gently fold with a spatula or wooden paddle to distribute the seasoning without smashing the grains.
- 7
Finish and serve
Taste and adjust seasoning if desired. Garnish with 2 teaspoons toasted sesame seeds and 2 tablespoons chopped cilantro or green onion if using. Serve warm as a side for vegetarian or gluten-free meals. Leftover sticky rice can be cooled, stored covered in the refrigerator for up to 3 days, and gently reheated by steaming or microwaving with a damp towel.