Authentic Thai Sticky Rice (Khao Niew)

Published on May 8, 2025 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4
    • 4 servings

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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Ingredients

  • 2 cups Thai glutinous rice (sticky rice)
  • Water for soaking
  • Optional: 1–2 pandan leaves (for aroma)
  • Optional: Cheesecloth or muslin cloth for steaming

Nutrition Info

  • ~170 kcal Calories

  • 38 g Carbs

  • 0g Fat

  • 3g Protein

  • 1g Fiber

Instructions

  1. Traditional Steaming Method (Best Texture)
    Rinse the sticky rice 1–2 times until water runs mostly clear. Soak the rice for 4 hours (if fresh) or overnight (if aged rice). Drain the soaked rice and place in a bamboo steamer (huad) or a lined steaming basket. Boil water in a steamer pot and add optional pandan leaves to the water. Steam rice over boiling water for 10 minutes, then flip the rice and steam for another 5 minutes. When cooked, remove the rice and sprinkle with a little water. Cover with cloth and let rest for a few minutes. This keeps the rice soft, separate, and fragrant.
  2. Rice Cooker Method (Convenient Alternative)
    Rinse rice 2–3 times, soak for 1–2 hours, then drain. Line the bottom of the rice cooker with a damp cloth. Add rice and water using a 2:1 rice-to-water ratio. Cook on regular rice setting. When done, fluff the rice and let it sit for 30 minutes with the lid on. This method yields slightly softer rice, but still works well.
  3. Quick Method (No Overnight Soak Needed)
    Rinse rice 2 times. Soak in hot water (not boiling) for 10–15 minutes. Steam or cook as usual. This shortcut works in a pinch and produces surprisingly soft rice, especially with newer harvests.
  • Servings : 4
  • Ready in : 4 Minutes
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