Jasmine Sticky Rice Recipe

As a food blogger known for creating recipes, I’m excited to share How To Make Jasmine Rice Sticky and why jasmine’s naturally sweet, clingy grains make it the perfect side for Thai and other Asian meals.

I keep screwing up rice until I landed on this jasmine sticky rice that actually behaves. With jasmine rice and a touch of coconut milk for a richer finish, it’s the kind of side that makes you rethink takeout, especially with Thai or other Asian meals.

People call it the Best Asian Rice Recipe and yeah I get why, cause it’s simple but kinda magical. If you’ve ever typed How Do You Make Sticky Rice into a search box, this intro will make you curious enough to try it, and maybe tell a friend that you finally cracked it.

Give it a go, you might surprise yourself.

Ingredients

• Jasmine rice: fragrant, mostly carbs, little protein, low fiber; gives sticky, slightly sweet bite.
• Water: essential for cooking, zero calories, no nutrients, makes rice plump and kinda fluffy.
• Salt: adds flavor, tiny mineral boost, too much can make the dish salty and heavy.
• Neutral oil or butter: optional fat, adds silkiness and calories, helps texture and mouthfeel.
• Coconut milk: optional, creamy, adds saturated fat and tropical sweetness, makes it richer overall.

Ingredient Quantities

• 2 cups jasmine rice
• 2 1/2 cups water
• 1 teaspoon fine salt or to taste
• 1 tablespoon neutral oil or melted butter optional
• 1 tablespoon coconut milk optional for a richer taste

How to Make this

1. Measure 2 cups jasmine rice and rinse it in a fine mesh sieve under cold water, rubbing the grains with your fingers until the rinse water runs mostly clear, about 3 to 4 rinses.

2. Transfer the rinsed rice to a medium heavy bottom pot with a tight fitting lid, add 2 1/2 cups water, 1 teaspoon fine salt, and if you like a richer result stir in 1 tablespoon coconut milk and or 1 tablespoon neutral oil or melted butter.

3. If you have 10 to 15 minutes spare let the rice sit in the water to soak a bit, it helps the grains cook evenly, but you can skip this if youre short on time.

4. Put the pot over medium high heat and bring to a gentle boil uncovered, then immediately reduce the heat to the lowest setting so the water simmers.

5. Cover tightly and cook undisturbed on low for 15 minutes, do not lift the lid while it cooks or you lose steam.

6. After 15 minutes turn off the heat and leave the pot covered to steam for another 10 minutes, this resting step makes the rice sticky and fluffy at the same time.

7. Remove the lid and fluff the rice gently with a fork or rice paddle from the bottom up, dont smash the grains.

8. If the rice is too wet let it sit uncovered on very low heat for 1 to 2 minutes or fluff and let it rest a few more minutes, if too dry sprinkle a tablespoon of hot water, cover and steam 5 more minutes.

9. Serve warm with Thai, Asian or Indian dishes, store leftovers in an airtight container in the fridge up to 4 days and reheat with a splash of water in the microwave or on the stove covered to bring back the stickiness.

Equipment Needed

1. Stove or cooktop
2. Medium heavy bottom pot with a tight fitting lid
3. Measuring cups (2 cup plus smaller sizes)
4. Measuring spoons (for 1 teaspoon and 1 tablespoon)
5. Fine mesh sieve for rinsing rice
6. Wooden spoon or silicone spatula for stirring
7. Fork or rice paddle to fluff the rice, dont smash the grains
8. Small bowl and spoon for mixing coconut milk or oil if using
9. Airtight container for storing leftovers

FAQ

Jasmine Sticky Rice Recipe Substitutions and Variations

• Jasmine rice: swap with short-grain sushi rice or glutinous (sweet) rice for a stickier result, note glutinous rice needs soaking and a different water ratio
• Water: use low-sodium chicken or vegetable broth for more savory flavor, or replace up to half with coconut milk for creamier rice
• Neutral oil or melted butter: substitute light olive oil, ghee, or a mild vegetable oil, ghee gives a richer, slightly nutty butter taste
• Coconut milk: replace with canned evaporated milk or heavy cream for richness, or use almond/cashew milk plus a splash of coconut extract for a dairy-free hint of coconut

Pro Tips

1) Weigh it if you can. Cups lie sometimes, a kitchen scale makes the rice cook the same every time so you wont be guessing.

2) Rinse till the water is mostly clear and if you’ve got 10 to 15 minutes let it soak a bit. Dont soak for ages or the grains get mushy, but a short soak helps them cook evenly.

3) Use a heavy bottom pot with a tight lid and keep the heat super low once it starts simmering. If your burner runs hot try a heat diffuser or move to a smaller flame, and resist lifting the lid while it cooks.

4) Let it rest covered after turning the heat off, then fluff gently from the bottom up. If it seems too wet leave it uncovered on very low heat a minute or two, if too dry sprinkle a little hot water, cover and steam a few minutes; leftovers freeze flat in portions and reheat with a splash of water for best texture.