Sticky Rice: The Soul of Thai Cooking

What “Sticky” Really Means

Sticky rice, often labeled glutinous rice or sweet rice, becomes cohesive and glossy when steamed because its starch is almost entirely amylopectin. The grains cling together just enough to shape by hand, yet remain distinct and pleasantly chewy.
It’s a different experience from jasmine rice: instead of fluffy separation, think silky cohesion that’s perfect for scooping up sauces and relishes.

In Central Thailand, jasmine rice is the everyday staple; in the North and Northeast, sticky rice reigns. It’s eaten with Som Tam, Larb, grilled chicken and pork, and it also takes center stage in beloved sweets like mango sticky rice and black sticky rice pudding. From temple offerings to family gatherings, Khao Niao nourishes both body and culture.

Choosing the Right Rice

Look for packaging clearly marked “glutinous rice,” “sticky rice,” or “Khao Niao.” Ordinary white or sushi rice won’t produce the characteristic chew. 

In the SIAM range you’ll find Sticky Rice 250g.
For an even easier dessert solution, choose the SIAM Mango Sticky Rice Kit 500g — it contains sticky rice, premium coconut milk, coconut sugar, and crispy yellow beans for the traditional crunchy topping.

Whether you want full control or a convenient shortcut, both options deliver authentic texture and flavor.

How to Cook Sticky Rice

Traditional bamboo-steamer method (time-honored)
Rinse sticky rice 3–4 times until the water runs almost clear.
Soak in room temperature water for 4–6 hours or overnight.
Drain and steam over boiling water for 15 minutes, then flip/turn the rice and steam for another 10–15 minutes until glossy and tender. Rest, covered, for 5 minutes before serving.
This method delivers the authentic Northern Thai chew and aroma, but it is time-consuming and requires planning ahead.

Want it faster?
You can speed things up with our step-by-step recipe here: Mango Sticky Rice.
Fast method: rinse the rice, soak briefly in very hot water, then cook in a pot or steam in the microwave in short bursts (stirring once). Let it rest covered so the grains finish hydrating.
And when time is tight, you can simply use the SIAM Mango Sticky Rice Kit.

Serving & Pairing

At the table, sticky rice is kept warm in a small lidded bamboo basket. Diners pinch off a tuft, roll it lightly, and use it to scoop or dab sauces. The chew softens chili heat, the starch absorbs savory juices, and every bite feels complete.

• With bright salads — Som Tam, beef salad, and herb-packed larb.
• With grills — gai yang chicken, moo ping pork skewers, charred seafood, and these Tamarind Lime Beef Skewers.
• With dips — roasted chili dips and nam prik that crave a soft, starchy foil.

Sticky rice also stars in portable snacks wrapped in banana leaves, and in sweets perfumed with coconut milk and palm sugar.
Shape it, toast it, pound it, sweeten it — it always offers gentle chew and comfort.

 

Creamy coconut milk, warm sticky rice, fragrant mango — Thailand on a plate.

 

Mango Sticky Rice (Khao Niao Mamuang)

Find the full, fast method here: Mango Sticky Rice.
Below is a method based on the SIAM Sticky Rice 250g packet instructions.

Ingredients

• SIAM Sticky Rice 250g
• SIAM Coconut Milk
• SIAM Coconut Sugar
• Ripe mangoes

Method (based on Sticky Rice packet)

• Rinse 250g sticky rice under cold water to remove excess starch. Place it in a microwave-safe bowl.
• Add 250ml boiling water, cover the bowl with plastic wrap, and let soak for 15 minutes.
• Microwave on high for 3 minutes. Remove, stir, re-cover, and microwave for another 4 minutes.
• Fluff and rest before serving with mango slices and coconut drizzle.

For an all-in-one experience, the SIAM Mango Sticky Rice Kit 500g is available with all ingredients inside — sticky rice, coconut milk, coconut sugar — plus the bonus of crispy yellow beans, nearly impossible to find outside Thailand.

Shop the Pantry

Bring authentic Thai flavor home with premium staples that make sticky rice shine:

• SIAM Coconut Milk & Cream — rich, aromatic, and perfect for silky dessert sauces.
• SIAM Coconut Palm Sugar — delicate sweetness with caramel depth.
• SIAM Mango Sticky Rice Kit 500g — rice, coconut milk, coconut sugar, and crispy yellow beans in one box.
• SIAM Sticky Rice 250g — your go-to glutinous rice for savory baskets and desserts.

Tell us how you serve sticky rice at home — with fiery salads, smoky skewers, or coconut-kissed mango. Your table, your story, always with khao niao at the heart. 🍚💛