sticky rice

Thai-style sticky rice is the perfect side dish for grilled meats, spicy Thai salads, or your other favorite Thai dishes. Use these step-by-step instructions for the stovetop (no special equipment needed) or Instant Pot to make sticky rice that will easily roll into balls.

How to Make Sticky Rice (Stovetop or Instant Pot)

Glutinous or “Sweet” Rice ((see note))

Water

Measure rice into a bowl and cover with water by a few inches. Soak for 4 to 10 hours.

If cooking on the stovetop:Place a colander inside a Dutch oven or large pot with a lid (it’s okay if the lid sits slightly ajar or there is a small gap above the colander).

Add water so that it reaches to just below the bottom of the colander.

Drain the soaked rice into the colander and put the colander inside the Dutch oven.

Place over medium heat bring to a simmer.

Cover the Dutch oven / pot and reduce heat so that the water stays at a low simmer. Steam rice, covered, for 10 minutes.

Using a large spatula, flip the rice like it’s a pancake. (This will help it to cook evenly)

Put the lid back on and continue steaming the rice for another 10 to 20 minutes, checking it for doneness every few minutes towards the end of the cooking time. (You’re looking for the rice grains to be separate and firm, but stick together when rolled / pressed between your fingers.)

Take the rice off the heat, but leave the lid on until ready to serve. Serve rice warm, within 15 minutes of preparing it.

If cooking in the Instant Pot / Pressure Cooker: Add 1 cup water to the bowl of the Instant Pot.

Using a colander that will fit inside the bowl of the Instant Pot (and is approved for use under pressure), drain the soaked rice.

Place the colander with the rice into the bowl of the Instant Pot. (Note: The water should not touch the rice; if needed, add a rack so that the rice sits above the water.)

Close and lock the lid.

Set the pressure cook / manual setting on high for 12 minutes.

Allow the pressure to release naturally for 12 minutes and then manually release.

Unlock the lid but leave it on, slightly ajar, until ready to serve. Serve rice warm, within 15 minutes of preparing it.

Rice burger buns using sticky rice are a magnificent solution to gluten-free burger buns

Rice Burger Buns (gluten-free)

sushi rice

water

tsp rice vinegar, optional

tsp sea salt

Add the rice to a saucepan along with...

Add the rice to a saucepan along with the water, vinegar (if desired) and sea salt. Cover and bring to a full boil. Immediately reduce the heat to low and cook, keeping covered, for 15 to 20 minutes (depending on package instructions).

Remove rice from the heat and stir well....

Remove rice from the heat and stir well. Replace the lid and keep the rice covered off the heat for 10 minutes.

Transfer to a tupperware container and refrigerate until...

Transfer to a tupperware container and refrigerate until chilled.

Form rice patties using your hands or round...

Form rice patties using your hands or round cookie cutters. You're aiming for a rice patty that is 1/2-inch thick.

Heat 2 to 3 tablespoons of coconut oil...

Heat 2 to 3 tablespoons of coconut oil (or high temperature cooking oil of choice) in a large non-stick skillet over medium high or high heat (heat level will depend on your stove top). You’ll want enough oil to generously coat the surface, so don’t skimp on it! Wait for a few minutes to allow the skillet to get completely hot.

Carefully place the rice bun patties on the...

Carefully place the rice bun patties on the hot surface (they should sizzle when they touch the hot skillet) and cook without touching them 10 to 12 minutes, or until the rice bun is golden-brown and crispy.

Carefully flip and cook another 10 to 12...

Carefully flip and cook another 10 to 12 minutes, until the both sides are golden and crispy.

Repeat for remaining rice. Use rice buns for...

Repeat for remaining rice. Use rice buns for your favorite burgers!

Sticky rice and mango pud with coconut milk - a simple, heavenly Thai classic

Sticky rice & mango

coconut milk

sugar

salt

mangoes

coconut cream (you can freeze the rest)

sesame seeds

banana leaves

Soak the sticky rice in cold water for at least 3 hours, or overnight. Drain and rinse thoroughly. Line a steamer with double thickness muslin or a J-cloth (single thickness) and place the rice on top. Bring the water in the steamer to the boil and steam the rice over moderate heat for 30 minutes, turning halfway. Put in a bowl and set aside.

Combine the coconut milk and sugar in a small pan and heat gently, stirring all the time, until the sugar has dissolved. Do not boil. Stir in the salt and pour over the cooked rice, stirring gently; set aside to cool.

Peel the mangoes and cut off the two outer cheeks of each fruit, as close to the stones as possible. Discard the stones. Slice each piece of fruit into thin lengthways slices.

Put a mound of rice on a dish lined with a leaf and nestle the mango next to it. Pour the coconut cream over and sprinkle with sesame seeds.

Witte, romige Thaise kleefrijst met mango kennen de meeste mensen wel. De gezonde zwarte kleefrijst misschien niet. Combineer de twee soorten voor een zoet kleefrijstgerecht met een lekkere bite.

Thaise kleefrijst met mango

75 g zwarte Thaise kleefrijst

75 g witte Thaise kleefrijst

pandanblad vers of diepvries, optioneel

blik/ 400 ml kokosmelk (geen light)

stengels citroengras, gekneusd

¼ – ¾ tl fijn zeezout

mango

passievrucht (diepvries of vers) of limoensap naar smaak

tl maizena of tapiocameel

Krokante palmsuiker (recept hiervoor in dit blogbericht)

Krokant gebakken mungbonen zonder vlies

Paar kleine blaadjes Thaise basilicum

Het apart gehouden plak mango

Metalen zeef waar de kleefrijst

Kleefrijst

Spoel de twee soorten rijst, mag in een dezelfde pan, net zo lang tot het spoelwater niet meer troebel is. Het spoelwater blijft wel paars/ blauw. Week de rijst in vers water 4 uur tot een nacht in de koelkast.

Kokosmelk

maak een papje van de maizena met een beetje water. Zet deze klaar. Warm de kokosmelk en gekneusd citroengras op in een kleine pan. Zet de warmtebron op de laagste stand zodra de kokosmelk bijna kookt. Roer regelmatig om te voorkomen dat de kokosmelk aanbrandt. Na 5 minuten roer je de suiker en zout erbij. De kokosmelk hoort zoet en beetje zout te zijn. Pas naar wens aan.

Mangosaus

mango (zonder de plak mango die je straks gaat serveren met de kleefrijst) met de 2 a 3 eetlepels van de kokosmelk pureren. Op smaak brengen met een beetje passievrucht of limoen. Niet zoveel dat het de mangosmaak overheerst.

Mango

pep de in repen gesneden mango op met een klein zuurtje van limoen en/ of passievruchtsap.

Serveren: 

verdeel de rijst over twee kommen of borden. Met een lepel vorm je mooie bollen. Schep de mangosaus ernaast. De mangorepen leg je op de mangosaus. Garneer naar wens.

Thaise kleefrijst, of ook wel sticky rijst, is geurig, chewy en fluffy. Niet zo kleverig als de naam doet vermoeden.

Hoe je Thaise kleefrijst stoomt zonder Thaise stoommand

130-150 g witte Thaise kleefrijst

stengel gekneusd citroengras, optioneel

el kokosrasp

tl zout, naar smaak

tl witte of lichtbruine suiker, naar smaak

Fijnmazige metalen zeef

Hoge pan waar de zeef

Chinese bamboe stoommand met bijpassende bamboe deksel, groot genoeg voor de hoeveelheid rijst

Dunne kaasdoek om de stoommand te bekleden

Pan waar de bamboemand op kan rusten

Spoel de rijst een paar keer om met schoon water. Blijf dit doen totdat het spoelwater helder is.

Doe de rijst met een ruime hoeveelheid schoon water in de pan. Laat de de rijst minstens 6 uur weken. Liefst een nacht.

Lek de rijst uit in de zeef. Breng water in de pan aan de kook.

Met een zeef stomen: hang de zeef met de rijst, citroengras en limoenblad (als je die gebruikt) in de pan. Leg de deksel van de pan op de zeef. Let op dat het water niet de rijst raakt als het begint te borrelen. Stoom 30 minuten of net zo lang tot de rijst rauwe kern meer heeft. Controleer regelmatig of er genoeg water in de pan zit.

Met een Chinese stoommand stomen: verdeel de uitgelekte rijst (met of zonder citroengras en limoenblad) gelijkmatig over het kaasdoek. Doe de bamboedeksel op de mand. Zet de mand op een pan. Stoom 30 minuten of net zo lang tot de rijst geen rauwe kern meer heeft. Controleer regelmatig of er genoeg water in de pan zit.

Voor de garnering: rooster de kokosrasp in een pan (zonder olie) op medium vuur totdat de kokos goudbruin is. Blijf tijdens het roosteren roeren om aanbranden te voorkomen. Roer er op het laatst zout en suiker naar smaak bij.

Dek de rijst af met een vochtige theedoek of huishoudfolie om de rijst zacht te houden. Vlak voor het serveren kun je de rijst nog een keer kort stomen om op te warmen. Schep in een mooie schaal en garneer met kokosrasp.

Of rol met natte handen balletjes van de iets afgekoelde rijst en leg in een Chinese stoommand met een stoompapiertje (of gewoon bakpapier waar je wat kleine rondjes uit geknipt hebt) en deksel. Het stoompapier zorgt ervoor dat de rijst niet vast plakt aan de bodem. Je kan ook de kaasdoek blijven gebruiken maar dat staat zo rommelig op tafel. Vlak voor het serveren stoom je de balletjes in de bamboemand warm. Garneer met kokosrasp. Zet de mand op tafel.

This Filipino sticky rice cake, which requires just four ingredients, is topped with a layer of homemade coconut caramel.

Biko (Bibingkang Malagkit)

oil,

banana leaf (optional)

rice

coconut milk, divided

kosher salt, divided

dark brown sugar

brown sugar

Coat an 8x8-inch square baking dish with coconut oil. Trim 1 fresh banana leaf, if using, to cover the bottom of the baking dish and line the baking dish with the leaf. Rinse 2 cups glutinous rice in a fine-mesh strainer until the water runs clear.

Transfer the rice to a small pot or Dutch oven. If using pandan leaves, wrap 2 tablespoons in a cheesecloth and tie with kitchen twine to form a sachet. Add the sachet, 1 cup of the coconut milk, 1 cup water, and 1/4 teaspoon of the kosher salt to the pot and stir to combine. Bring to a boil over medium heat. 

Reduce the heat to low. Cover and simmer undisturbed until all the liquid has been absorbed and rice is slightly undercooked, about 25 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375ºF. Make the coconut caramel.

Place the remaining 2 cups coconut milk, 1/2 cup packed dark brown sugar, 1/2 cup packed light brown sugar, and 1/4 teaspoon of the kosher salt in a large saucepan and bring to boil over medium-high heat, stirring occasionally. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the mixture thickly coats the back of a spoon and you can see the bottom of the pan while stirring, about 35 minutes. Stir in the remaining 1/4 teaspoon kosher salt. Remove 2/3 cup of the coconut caramel and reserve for the top. 

Stir the cooked rice into the pot with the remaining caramel and stir until there are no white streaks and the rice is completely coated. Transfer into the baking dish and smooth the top. Pour the reserved 2/3 caramel sauce over the rice and smooth the top.

Bake until the top is bubbly in the center and the caramel on top has thickened slightly, 30 to 35 minutes. Let cool 30 minutes before serving. Slice the biko into squares and serve. Discard the banana leaf, if using.

This Vietnamese Sticky Rice recipe is pure comfort food. Topped with Chinese sausages, egg strips, pork floss and scallion oil, it&#039;s so delicious that you&#039;ll want to pack it in lunchboxes AND serve it at parties!

Vietnamese Sticky Rice (Xôi Mặn)

water ((for soaking))

water ((for boiling))

eggs

salt,

chicken bouillon powder

cooking oil

Chinese sausages, thinly sliced

pork floss ((we get it from the local Asian grocery))

Vietnamese ham (chả lụa),

eggs (we buy them

shrimps, rehydrated

onions

fried garlic

peanuts

red shallots, finely sliced

sugar,

tbsp light soy sauce

tbsp cooking oil

spring onion, finely chopped

tsp salt

Wash, rinse then soak the rice in hot water for 1 hour.

Drain the water from the rice and let it drip dry in a colander as you set up the steamer.

Steam the rice on high heat for 1 hour. Check on it every 20 minutes and sprinkle drops of water on top if you find it gets too dry. Tip: Line the bottom of the rice with a thin cloth to stop the grains from clumping or a  banana leaf for extra flavour.

Cooking The Sticky Rice

Lightly grease the pan with some oil and pour a thin layer of egg mix in to cook on a low heat. When cooked, fold each side into the centre to make three parts. This will help with slicing the omelette into thin strips.

Boil or pan fry the chicken until cooked then drain and shred it.

Add the oil to a pan on a medium heat and fry the red shallots, rehydrated shrimps, Chinese sausages, shredded chicken and Vietnamese ham for 1 minute.

Pour in the sugar, chicken bouillon powder and soy sauce to season the toppings then stir for 2 minutes.

Preparing The Toppings

Put the spring onion and salt in a heat-proof dish then heat up the cooking oil to smoking point. 

Pour the hot oil over the spring onion and mix well.

Making The Spring Onion Oil

Lay a rice bed underneath the assorted toppings OR mix all the toppings  together with the sticky rice.

Serve immediately with a dash of pepper!

Assembling The Sticky Rice

Savory sticky rice is a classic comfort dish. The chewy, sticky rice is complemented by tons of savory mix-ins.

Rice Cooker Savory Sticky Rice (Xôi Mặn)

glutinous rice

shrimp,

link chinese sausage, sliced thin

oz shiitake mushrooms, sliced

scallions

garlic,

pork floss (optional)

tbsp fried shallot (optional)

Vietnamese pork roll (cha lua)

chicken

scrambled egg

fried tofu

Rinse the glutinous rice two or three times to get rid of the excess starch. Add water and cook according to rice cooker instructions.

While you rice is cooking, soak dried shrimp in a bowl of warm water for about 15 minutes. Dice.

Slice the chinese sausage into thin rounds or dice into small cubes

In a small nonstick skillet, heat 2 tbsp of oil and cook scallions down until fragrant and bright green.

In a large skillet or heavy bottomed pan, remaining 1 tbsp oil and saute  shiitake mushrooms, chinese sausage and chopped dried shrimp. When the sausage is shiny and has rendered out some fat, add minced garlic. Cook the garlic briefly before adding 2 tbsp of soy sauce.

Turn off the heat and add the cooked sticky rice and scallion oil. Carefully mix the rice into the ingredients. Be careful not to crush the cooked rice grains. Use a rubber spatula or your hands.

Add the remaining 1 tbsp of soy sauce if desired. Add the optional pork floss at this time.

Plate topped with fresh scallion and fried shallot

If you're looking for an easy vegan dessert recipe made in an Instant Pot, then make this mango sticky rice for a sweet and savory treat, without the dairy.

Easy Mango Sticky Rice

jasmine rice

unsweetened full-fat coconut milk

cornstarch

mango slices, chilled

Cook the Rice

To the Instant Pot®, add all Sticky Rice ingredients. Close the lid; turn the knob to Sealing. Press the Manual or Pressure Cook button and adjust the time to 3 minutes. When the timer beeps, allow 10 minutes to naturally release the pressure, then remove the lid.


Make the Coconut Sauce

While the rice is cooking, make the Coconut Sauce. In a small saucepan over medium heat, combine coconut milk, sugar, and salt. In a small bowl, mix together cornstarch and cold water to make a slurry. When coconut milk mixture comes to a boil, whisk in the slurry for about 1–2 minutes until thickened. Remove from heat and allow to cool to room temperature.


Add Sauce to Rice

Add 1⁄4 cup Coconut Sauce to the rice in the Instant Pot® and stir to combine. Replace the lid and let cool for 10 minutes.


Garnish & Serve

To serve, spoon rice into a bowl and arrange mango slices over rice. Pour remaining coconut sauce over the top and sprinkle with sesame seeds. May be served warm or cold.

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Top 27 sticky rice recipes from across the web

The most viewed sticky rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make Sticky Rice (Stovetop o...

Rice Burger Buns (gluten-free)

Sticky rice & mango

Thaise kleefrijst met mango

Hoe je Thaise kleefrijst stoomt zon...

Biko (Bibingkang Malagkit)

Vietnamese Sticky Rice (Xôi Mặn)

Rice Cooker Savory Sticky Rice (Xôi...

Easy Mango Sticky Rice

Lo Mai Gai (糯米雞)

Sticky Rice in a Rice Cooker

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Grilled Korean Flank Steak with Spi...

How to Make Rice in the Rice Cooker

Mochi Ice-Cream

Taiwanese Sticky Rice

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Authentic Chinese Sticky Rice (Nuo ...

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Fermented sticky rice (Jiu Niang)

How to make sticky rice (without a ...

How to make sticky rice (without a ...

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Bamboo Steamer Sticky Rice Recipe

Nian Gao (Chinese Sweet Glutinous R...

The most viewed sticky rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine