Sticky rice is not just food in Thailand —
it is a part of everyday life.
From northern dishes to desserts like mango sticky rice,
the way sticky rice is prepared makes all the difference.
At Asia Scenic Thai Cooking School in Chiang Mai,
we teach the traditional method that has been passed down for generations.
Step 1: Soaking the Rice
Before cooking, sticky rice must be soaked in water.
This step is essential.
Soaking softens the grains and allows them to cook evenly during steaming.
Without soaking, the rice will be hard inside and uneven in texture.
Step 2: Washing the Rice
After soaking, the rice is gently washed to remove excess starch.
This helps prevent the rice from becoming too sticky or clumpy.
The goal is soft, separate grains that still hold together beautifully.
3: Steaming in a Bamboo Basket
Unlike regular rice, Thai sticky rice is not boiled.
It is steamed.
Traditionally, we use a bamboo basket (called a “huad”) placed over a pot of boiling water.
Why bamboo?
• Thailand has abundant bamboo — it’s a natural local material
• Bamboo allows steam to circulate evenly
• It gives a subtle natural aroma to the rice
This method creates a soft, chewy texture that is unique to Thai sticky rice.
Can You Cook Without a Bamboo Basket?
Yes, you can.
If you don’t have a bamboo basket,
you can use a regular steamer.
However, the texture and aroma may be slightly different.
The traditional method always gives the best result.
More Than Just Rice
Cooking sticky rice is about patience and understanding.
It is simple — but not careless.
In our Thai cooking classes in Chiang Mai,
students learn not only how to cook,
but why each step matters.
Because even something as simple as rice…
can carry the soul of Thai cuisine.
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