Welcome to Sticky Rice 101

Sticky Rice in basket

Sticky Rice: Sweet, Chewy, and Essential in Thai Cuisine

Sticky Rice Explained

Sticky rice—sometimes called sweet rice—is one of the most popular staples in Thai food. After steaming, it becomes instantly recognizable by its chewy, glue-like texture. This unique consistency comes from the fact that sticky rice contains almost no amylose starch, making the grains cling together naturally.

Sticky Rice vs. Other White rice

If you’re reading a menu and see sticky rice listed, you may wonder: how is this different from jasmine rice?

  • Jasmine rice has a higher amylose content, which makes it light, separate, and fluffy.
  • Sticky rice has nearly zero amylose, giving it its signature chewy, sticky character.

👉 Curious about the science and cooking process? Check out this MasterClass guide on how to make sticky rice.

Quick FAQ'S: Sweet Rice vs. Sticky Rice

Yes. Same grain, two names. “Sweet rice” and “sticky rice” both refer to glutinous rice. Despite the name, it isn’t sugary—just a touch sweeter than jasmine with a chewy, cohesive texture when steamed. 

Not truly. Jasmine is a long-grain aromatic rice that cooks fluffy with a light cling, but the grains mostly stay separate. For classic “sticky rice” texture, use glutinous (sweet) rice instead.

It’s a type of rice high in amylopectin (and low in amylose), which makes the grains stick together into a tender, chewy mass when steamed. Despite the name “glutinous,” it’s naturally gluten-free.

Look for labels like “glutinous rice,” “sweet rice,” or “sticky rice.” Thai glutinous rice (khao niao) is great for dishes like mango sticky rice; Japanese mochigome is used for mochi.

Choose sticky rice when you want that scoopable, clingy texture (with grilled meats, sauces, or desserts). Choose jasmine for fluffy, fragrant grains that stay separate (great with stir-fries and curries).

It’s not dessert-only; it’s an everyday staple enjoyed with savory dishes, rolled into small balls by hand, or paired with sauces and curries.

Why Order Sticky Rice?

Sticky rice has a naturally sweet, nutty taste and a satisfyingly chewy bite. Many people enjoy rolling it into small balls and dipping it into curries, grilled meats, or sauces—it’s almost like an edible scoop.
Traditionally, sticky rice is served in a small woven basket right at your table, keeping it warm and easy to grab.

sticky rice served in small basket

Important: If you are ordering Sticky Rice for takeout please read this!

When ordering sticky rice for takeout or delivery, it’s best to ask for it to be packaged cold instead of warm. Here’s why: if sticky rice is kept hot in a container, the steam causes it to clump together and harden into a gluey ball by the time it reaches your home.

To enjoy it the right way, simply reheat the rice at home. Place it in the microwave for about one minute at level 8 (medium-high heat). This method restores the chewy, slightly sweet texture that makes sticky rice so enjoyable—just like dining in at the restaurant.

Sticky Rice Heaven: Dessert Time

Sticky rice shines in Thai desserts too. At My Thai take a look at our signature menu desert: Sticky Rice & Mango. It features fresh mango alongside beautiful blue sticky rice, drizzled with warm sweet coconut sauce. It’s a customer favorite—perfect for sharing (if you’re willing to share!).

Final Bite

Sticky rice isn’t just another rice option—it’s an essential part of Thai dining culture. Whether scooping up a savory curry or savoring our Sticky Rice & Mango dessert, it’s a taste experience worth trying.

📍 Join us at My Thai Kitchen in Roseville and enjoy sticky rice the traditional way—fresh, warm, and unforgettable.

Sticky rice and mango dessert

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