Equipment
Ingredients
Rice and Seasoning
- 300 g glutinous rice, dry uncooked
- 750 ml water, warm at 75°C (167°F)
- 2 g fine sea salt
- 5 ml toasted sesame oil
- 5 g toasted white sesame seeds
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 295 kcal
- Protein
- 5 g
- Carbohydrates
- 62 g
- Fat
- 2 g
- Fiber
- 2 g
- Sodium
- 203 mg
- Saturated Fat
- 0 g
- Potassium
- 63 mg
- Calcium
- 12 mg
- Iron
- 1.3 mg
- Magnesium
- 22 mg
- Phosphorus
- 63 mg
- Zinc
- 1.0 mg
- Vitamin A
- 0 mcg
- Vitamin C
- 0 mg
- Water
- 8 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place 300 g glutinous rice into a fine-mesh sieve and rinse thoroughly under cold running water for 2 minutes, swirling with your fingers until the runoff transitions from cloudy to mostly clear.
Transfer the rinsed rice to a heatproof mixing bowl, pour in 750 ml warm water heated to 75°C (167°F), stir in 2 g fine sea salt, and let soak undisturbed for 30 minutes.
Pour the soaked rice back into the fine-mesh sieve and let it drain undisturbed for 2 minutes to discard all soaking water.
Fill a stockpot with approximately 1000 ml tap water, bring to a vigorous boil over high heat at 100°C (212°F), and line the steamer basket with a damp cheesecloth.
Spread the drained rice evenly in a loose layer across the cheesecloth-lined steamer basket, secure the lid, set over the boiling stockpot, and steam over medium-high heat for 20 minutes.
Remove the steamer basket from the heat, leave the lid on, and let the rice rest undisturbed for 5 minutes.
Lift the cheesecloth, transfer the warm rice into a serving dish, drizzle with 5 ml toasted sesame oil, and fluff gently using a silicone spatula.
Sprinkle 5 g toasted white sesame seeds across the top and serve warm.
Chef's Notes
- Glutinous rice contains almost entirely amylopectin starch and negligible amylose, which produces its signature sticky elasticity when gelatinized by steam.
- Always steam sticky rice rather than boiling it in water like regular jasmine or basmati rice, as direct boiling causes the grains to rupture and collapse into porridge.
- A damp natural cheesecloth prevents uncooked grains from dropping through the steamer holes while making final transfer out of the steamer completely seamless.
- When storing leftovers, cool the rice to room temperature within 2 hours and seal it tightly, as glutinous starch retrogrades rapidly when exposed to refrigerator airflow.
Storage
Refrigerator: 4 days — Store in an airtight container within 2 hours of cooking to avoid bacterial growth and grain desiccation.
Freezer: 2 months — Divide into single portions, wrap tightly in food-grade film, and store in an airtight freezer container.
Reheating: Sprinkle 15 ml of water over the chilled rice, cover tightly, and steam or microwave until heated through to an internal temperature of at least 74°C (165°F).
Troubleshooting
Rice remains hard, dry, or chalky in the center after steaming
Cause: The soaking water was too cool or the steaming duration was too short
Fix: Sprinkle 30 ml of hot water directly over the rice, replace the steamer lid, and steam for an extra 6 minutes
Prevention: Ensure the initial soaking water reaches 70°C to 75°C and maintain active steam throughout cooking
Rice turns soggy and clumps into an unworkable mush
Cause: Excess water remained in the sieve or accumulated from lid condensation during steaming
Fix: Spread the rice onto a flat plate and leave uncovered in a warm spot for 5 minutes to let surface steam evaporate
Prevention: Drain the soaked rice thoroughly for at least 2 minutes and wrap the steamer lid in a clean kitchen towel to catch drops
Cultural Context
Sticky rice, known as khao niew across Laos and northern Thailand and nuomi in China, is a foundation of Southeast Asian and East Asian culinary heritage dating back millennia. Traditionally cooked in woven bamboo baskets known as huat, it is eaten by hand as an everyday staple and served at autumn harvest festivals. Its natural cohesion makes it an ideal vessel for soaking up savory braises, roasted meats, and seasonal stews.
