How To Make Sticky Rice (Stovetop Or Instant Pot) Recipe

I share my simple method in How To Cook Sticky Rice that turns it into the perfect side for grilled meats, spicy Thai salads, or your favorite Thai dishes.

I’ve always thought sticky rice holds a tiny secret, that moment when glutinous (sweet) rice aka Thai sticky rice just comes alive and makes every bite better. Sometimes I add pandan leaves optional for aroma because that scent takes me right to a packed market, but honestly I don’t always get it perfect.

It’s my favorite side for grilled meats or fiery salads, the kind of thing people fight over at the table. Simple but mysterious, it makes you want to know more.

If you’re curious about How To Make Sticky Rice On The Stove you’ll probably try it sooner than you think.

Ingredients

• Glutinous (sweet) rice: Sticky, starchy grain, mainly carbs, little fiber or protein, gives sweet chewy mouthfeel.
• Cold water for soaking: Hydrates kernels for even steam, no calories, just essential for texture.
• Cold water for cooking: Plain medium for cooking, controls firmness, helps steam gently, keeps rice from drying.
• Fine salt optional: A pinch lifts flavor, makes rice taste less flat, use sparingly if you like.
• Pandan leaves optional: Fragrant leaf, adds floral vanilla like aroma, low calorie, makes rice smell amazing.

Ingredient Quantities

• 2 cups glutinous (sweet) rice aka Thai sticky rice
• Cold water for soaking, about 4 to 6 cups
• Cold water for cooking: about 2 cups for Instant Pot, plus extra for stovetop steamer
• 1/4 teaspoon fine salt optional
• 1 to 2 pandan leaves optional for aroma

How to Make this

1. Rinse 2 cups glutinous (sweet) rice under cold water, rub it gently with your hands and drain, repeat until the rinse water runs mostly clear.

2. Soak the rinsed rice in about 4 to 6 cups cold water for at least 4 hours or overnight; toss in 1 to 2 pandan leaves if you want that fragrant aroma. Don’t skip soaking or the texture will be wrong.

3. Drain the soaked rice thoroughly in a fine mesh sieve or lined cheesecloth and let it sit a few minutes so excess water drips off.

4. If you’re steaming on the stovetop: line a bamboo or metal steamer with cheesecloth or muslin, add the drained rice, sprinkle the optional 1/4 teaspoon fine salt if using, tuck the pandan leaves on top, set the steamer over simmering water (water should not touch the rice) and steam for about 20 minutes.

5. After 20 minutes on the stove, open the cloth and gently toss or turn the rice, then steam another 10 to 15 minutes until the grains look translucent and stick together but are not gummy.

6. If you’re using an Instant Pot: pour about 2 cups cold water into the inner pot, place the trivet or steamer basket, put the drained rice in a cheesecloth-lined basket or heatproof bowl, add pandan leaves if using, seal the lid and cook on High Pressure for 12 minutes, then let it naturally release for 10 minutes before opening.

7. Check doneness by pinching a few grains; they should be tender and cling together. If still firm, steam a few more minutes or add a tablespoon of hot water and re-steam.

8. Transfer the sticky rice to a bowl, cover with a clean towel and rest 5 to 10 minutes so the texture evens out. Fluff lightly with a rice paddle or fork, but don’t overwork it.

9. Serve warm with grilled meats, spicy salads or whatever Thai dishes you love. Leftovers reheat by steaming briefly or microwaving covered with a damp paper towel so it doesn’t dry out.

Equipment Needed

1. Fine-mesh sieve or colander (or cheesecloth) for rinsing and draining rice
2. Large bowl for soaking the rice
3. Measuring cups and a 1/4 teaspoon measuring spoon
4. Bamboo or metal steamer plus a large pot for simmering water, or an Instant Pot with trivet/steamer basket
5. Cheesecloth or muslin to line the steamer or basket
6. Heatproof bowl (if using the Instant Pot) or a bamboo/metal steamer basket
7. Rice paddle or fork for fluffing and serving
8. Clean kitchen towel to cover the rice while it rests and a long-handled spoon or tongs for turning the rice

FAQ

How To Make Sticky Rice (Stovetop Or Instant Pot) Recipe Substitutions and Variations

• Glutinous (sweet) rice: swap with sushi rice, short grain Japanese rice. It gets sticky but not as gluey, use same soak and cook times and expect a slightly firmer bite.
• Cold water for cooking: replace part or all with coconut milk for sweet versions. Try 1 cup coconut milk + 1 cup water for 2 cups rice in an Instant Pot, cut back on added salt.
• Pandan leaves: if you cant find fresh pandan use 1/2 tsp pandan extract or 1/4 to 1/2 tsp vanilla extract, or pandan paste. Start small its quite fragrant.
• Cold water for soaking: use warm water to speed the soak when short on time, about 30 to 60 minutes instead of overnight, or skip pre soak and use the Instant Pot rice setting for a decent shortcut.

Pro Tips

– Soak like you mean it. Dont skip the 4 hour or overnight soak — sticky rice needs to hydrate to get that chewy but not gummy bite. If youre in a hurry try a longer warm soak (not hot) for a couple hours, but really longer is better, especially in cold weather.

– Drain till almost dry. After soaking dump the rice into a fine mesh or cheesecloth and let it sit and drip for a few minutes, you want the grains moist but not wet. Too much surface water = gummy clumps, so give it time to drip and even pat gently with the cloth if needed.

– Steaming tricks that actually work. For stovetop keep simmering water low so it never touches the rice, and open the cloth once around 20 minutes to turn the rice so it steams evenly. For Instant Pot use the trivet/basket and the 12 min high pressure then 10 min natural release like you know already, but if a few grains are still firm add a tablespoon of hot water and re-steam for 3 to 5 min.

– Handle with care and store right. Let the cooked rice rest covered 5 to 10 minutes then fluff very gently with a wet rice paddle or fork so it doesnt tear the grains, and keep a damp towel over the bowl to hold moisture. Leftovers reheat by steaming or in the microwave covered with a damp paper towel so it doesnt dry out.