Side Sticky Rice Recipe

Rinse the rice

Place 2 cups glutinous rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring and rubbing the grains with your hand, until the rinsing water runs mostly clear (about 3–5 rinses). This removes excess surface starch and prevents clumping.

Soak

Transfer rinsed rice to a bowl and cover with 2 cups of fresh cold water. Soak at room temperature for at least 4 hours or up to overnight. For a faster method, soak 1–2 hours, but texture will be less even. After soaking, drain thoroughly in a sieve for 10–15 minutes to remove excess water.

Prepare steamer

Set up a steamer: either a bamboo steamer lined with cheesecloth or a metal steamer basket fitted into a pot with 2 cups water (water should not touch the rice). Bring the pot of water to a steady simmer over medium heat.

Steam the rice

Transfer the drained soaked rice to the lined steamer in an even layer (do not press down). Cover with a tight-fitting lid. Steam over simmering water for 20 minutes.

Turn and continue steaming

After 20 minutes, carefully lift the lid and gently fluff and turn the rice with a wet wooden spoon or spatula so outer grains move to the center. Cover and steam another 10–12 minutes, until grains are translucent and tender but still hold shape. Total steaming time about 30–32 minutes (may vary slightly by equipment).

Rest

Remove the steamer from the pot and keep covered for 5 minutes to let residual steam even out the texture. During this time, sprinkle 1 tsp kosher salt evenly over the rice and gently fold to incorporate without mashing the grains.

Toast sesame seeds and coconut (if using)

While rice rests, heat a small dry skillet over medium heat. Add 1 tablespoon sesame seeds and 2 tablespoons coconut flakes. Toast, stirring constantly, until fragrant and lightly golden, about 1–2 minutes. Transfer to a small bowl to cool.

Fluff and season

Fluff the sticky rice once more with a wet spoon to separate clumps gently. Sprinkle the toasted sesame seeds and toasted coconut flakes over the top and fold gently to distribute. Stir in 2 tablespoons finely sliced scallions for a fresh finish if desired. Serve with light soy sauce or tamari on the side (about 2 tsp per serving) for dipping or drizzling.

Serve

Spoon warm sticky rice into individual bowls or serve as a side on a shared platter. Sticky rice is best served the day it’s made; if you need to keep it warm for up to 1 hour, cover and place the steamer over very low heat or transfer to a covered heatproof bowl set over (not in) a pot of warm water.