How to Make Thai Sticky Rice (Khao Niao)

Using a bamboo steaming basket

1. Place Thai glutinous rice in a large bowl and cover with water. Soak for at least 4 hours, or overnight for best results.
2. When ready, fill a traditional aluminum steamer pot with about 2 inches of water and bring it to a boil over medium heat.
3. After soaking, drain the rice and place it in the bamboo steaming basket. Rinse the rice under running water directly in the basket to remove excess starch.
4. Place the basket over the boiling water, ensuring it doesn’t touch the water. Cover the basket with a lid and steam for 15 minutes.
5. Carefully flip the rice inside the basket to ensure even cooking. Steam for another 5–7 minutes.
6. Remove the rice, fluff it with a spoon, and transfer it to a serving basket or bowl. Cover to keep warm until serving.

Using a regular steaming pot

1. Place Thai glutinous rice in a bowl, cover with water, and soak for 4 hours or overnight.
2. Fill the bottom of your steaming pot with water and bring it to a boil over medium heat.
3. After soaking, drain the rice and rinse it thoroughly under running water.
4. Line the steamer tray with a clean cotton steamer cloth or cheesecloth. Spread the rice evenly over the cloth and fold it to cover the rice.
5. Place the steamer tray over the boiling water and cover with a lid. Steam for 20 minutes.
6. Halfway through steaming, check the water level and add more if needed to avoid burning. Once done, fluff the rice with a spoon and transfer it to a covered serving dish to keep it warm.