Serves 8
55 min
Black Thai Sticky Rice
Recipe GLPRda8df688573b39
A simple, authentic Thai side dish made from black sticky rice (also called black glutinous rice) cooked with water until tender and cohesive. This nutrient-rich rice has a naturally nutty flavor and striking dark color, making it a traditional accompaniment to Thai curries and grilled meats. The grains absorb water and become slightly sticky, creating a unified texture ideal for scooping with your hand or utensils.
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Ingredients
4½ cups black Thai sticky rice
6¾ cups cold water
Directions
Rinse the black Thai sticky rice thoroughly under cold running water in a fine-mesh strainer, stirring gently with your fingers until the water runs relatively clear. This removes surface starch and debris while preserving the grain integrity.
Transfer the rinsed rice to a heavy-bottomed pot or rice cooker and add 6¾ cups of cold water, maintaining approximately a 1.5-to-1 water-to-rice ratio.
Bring the pot to a boil over high heat, then reduce heat to low, cover with a lid, and simmer gently for approximately 40–45 minutes without stirring or lifting the lid frequently, as this allows proper steam absorption and prevents the rice from breaking apart.
After 40–45 minutes, check the rice by tilting the pot slightly; all water should be absorbed and the grains should be tender and cohesive. If excess water remains, continue cooking uncovered for another 2–3 minutes.
Remove from heat and let the rice rest, covered, for 5 minutes to allow residual steam to finish cooking and set the texture to a perfect sticky consistency.
Fluff the rice gently with a fork or wooden paddle to distribute heat evenly, then transfer to a serving bowl. Serve warm alongside Thai curries, grilled meats, or other dishes.
