Oh, I cannot express how much I LOVE eating sticky rice. It’s a great companion for most Thai regional dishes, especially in the North and Northeast region of Thailand and our neighboring countries. If I was a rapper, my rapper name would be “StickyRiceKiller” haha!

Jokes aside, sticky rice are traditionally cooked in bamboo steamers. But on this recipe, I’ll give you 3 methods that you can try (hint: microwave is the easiest and my go-to). Important thing to note – sticky rice is glutenous and different from jasmine rice or Japanese short grain sticky rice. When cooked right, it should be fragrant, steamy, soft, and fluffy!

New harvest of rice should be what you sought after. It makes a world of difference with the end result. Pick the sticky rice that are white (not yellow), free of dust/ bugs/ husks, and with complete grain (unless you like mushy rice).

1. Microwave Sticky Rice

This is the easiest and my go-to method to cook sticky rice right now. The ‘how’ is also super easy and fool-proof; just remember the ” 5-5-5 method “.

This means (after soaking the rice until plumped), we microwave for 5 minutes then stir, put back in microwave for another 5 minutes then stir again, and take out and let sit for 5 minutes.

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Instruction:

• In a microwave-safe ceramic bowl, add 1 cup of sticky rice
• Wash and rinse sticky rice for a few times or until the water becomes clear
• Soak the rice in hot water for at least 15 minutes, or in room-temperature water overnight
• Rinse off the water and leave small amount of water to slightly cover the rice
• Microwave for 5 minutes, take out and stir
• Microwave for another 5 minutes, take out and stir (total 10 minutes in microwave)
• Remove from microwave and let sit for another 5 minutes
• Fresh sticky rice ready to serve!

Pro tip: use the nutritious rice water (from rinsing) to water your plants. This can act like a mild fertilizer so only use it no more than once every month. Your plant will thank you!

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2. Bamboo Steamer Method (Traditional)

This traditional bamboo steamer ( “huad” / หวด) is widely used amongst Thais, especially in the Northern and North-Eastern region of Thailand to make fluffy sticky rice. This method is best used with new(er) harvests of rice so that the sticky rice comes out super fluffy, soft, and fragrant.

Instruction:

• Wash and rinse sticky rice for a few times or until the water becomes clear
• Soak rice in water for 1-2 hours, or overnight. The rice grain should be plumped.
• In a pot over medium heat, add appx. 1-2 cup of water, then place bamboo steamer with sticky rice on top and cover with lid. Start steaming.
• After 15-30 minutes, stir gently with spatula to let the trapped steam escape. This helps the sticky rice to cook evenly. Traditionally, you can pick up the bamboo steamer and toss the sticky rice inside up in the air multiple times to reach the same effect.
• Remove sticky rice from heat onto a baking tray. Spread sticky rice gently to let the steam out again and reduces temperature.
• When it’s warm enough to touch, store cooked sticky rice in a container.

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3. Electric Rice Cooker Method (no soaking)

Instruction:

• Wash and rinse 2 cups of sticky rice for a few times or until the water becomes clear.
• Strain with a mesh strainer or cheese cloth
• Place cheese cloth inside a rice cooker and place washed rice on top
• Add 1^1/2 cups of water and spread with rice evenly
• Cook on regular white rice setting on the electric rice cooker.