Sticky rice, known in Thai as khao niew (ข้าวเหนียว), is a cornerstone of Northern and Northeastern Thai cuisine. It’s served with everything from grilled meats to mango dessert and eaten by hand in countless households across the country. While it may seem simple, perfect sticky rice is all about technique — soaking, steaming, and resting the grains for just the right texture. In this Thai sticky rice recipe, we’ll walk you through the best traditional method, how to make it in a rice cooker, and even a quick version when you don’t have time to soak overnight. Whether you’re preparing it for savory dishes like larb and grilled chicken or serving it with mango and coconut milk, this guide will help you master Thai sticky rice at home.

Tips for Soft Sticky Rice All Day

• After steaming, lightly sprinkle water over the rice and cover it with a clean, damp cloth.

• Let the steam release before serving — this prevents soggy or hard grains.

• Store leftover sticky rice wrapped in cloth or in an airtight container to retain softness.

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If you’ve ever walked through a night market in Thailand or stepped into a busy local seafood joint, chances are the smell of sizzling garlic and chili has stopped you in your tracks Thai Salt and Chili Fried Shrimp Recipe. One of the dishes that captures this aroma perfectly is Goong Tod Prik Gleua, or Thai salt and chili fried shrimp. This dish is bold, incredibly flavorful, and completely addictive. The shrimp are first cleaned and marinated in soy sauce and a light dusting of crispy flour, then flash-fried in hot oil until golden and slightly crunchy on the outside while still juicy and tender inside. What happens next is what truly sets Thai cooking apart. A wok is heated over medium heat, garlic is tossed in until it turns golden and aromatic, followed by chopped Thai chilies that immediately fill the air with heat and fragrance. The shrimp are then thrown back into the pan and quickly stir-fried so that every piece is coated with that golden garlic, chili oil, and a salty-sweet glaze. The final touch is a handful of fresh green onions tossed in right before serving, giving the dish color, crunch, and a hint of freshness. This dish is incredibly versatile. It goes perfectly with hot jasmine rice, but it’s also popular as a drinking snack because of its strong and satisfying flavor. What I love most about this recipe is how simple it is to make and how much flavor you get from just a few ingredients. It’s street food you can recreate in your home kitchen without needing special tools or hard-to-find ingredients. Whether you leave the shells on for that extra crunch or peel them off for ease, every bite will be loaded with flavor. If you’re looking for a quick, spicy, and seriously satisfying Thai shrimp dish, this salt and chili fried shrimp is a must-try.

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