Glutinous rice (sticky rice / sweet rice)

Glutinous rice / 糯米 nuòmǐ / ข้าวเหนียว khao niao

Flavor and role

Rice that becomes very chewy and sticky when cooked. Almost entirely amylopectin, it turns translucent when cooked.

Typical dishes and uses

Thai mango sticky rice, Chinese zongzi, Korean yakbap and samgyetang stuffing, rice cakes.

Substitutes

Hard to replace. In a pinch, mix a little glutinous rice flour into short-grain rice, or cook short-grain rice with less water.

Storage

Keep sealed in a cool, dry place for 6 months to 1 year; refrigeration is safer in summer.

Main countries

Korea · Thailand · China

Used in this book

Gai Yang (Isan-Style Thai Grilled Chicken)Kare-KareLarb Gai (Thai Minced Chicken Salad)Mango Sticky Rice (Khao Niao Mamuang)Samgyetang (Korean Ginseng Chicken Soup)Market-Style Thick Bindaetteok in Pork FatCharcoal Turmeric Gai Yang with Charred-Shallot JaewGai Yang Pita with Jaew Yogurt (Thai × Greek)Gai Yang Wings with Khao Khua CrunchRoasted Kabocha Hobakjuk with Ground Sweet Rice, Red Beans and Pine NutsOxtail Kare-Kare with Hand-Roasted Peanut Sauce and Homemade Ginisang BagoongHand-Chopped Larb Gai with Lemongrass Khao Khua and Crispy Chicken SkinCrispy Larb Gai Rice Paper Dumplings with Lime-Chilli DipPandan Mango Sticky Rice with Crispy Mung BeansMango Coconut Dessert MakiCrispy Coconut Sticky Rice Cakes with Mango-Lime SalsaRich Double-Stock Samgyetang with Chestnuts and Pine NutsTom Kha Coconut SamgyetangSamgye Sotbap (Ginseng Chicken Pot Rice)Samlor Korko with Slow-Simmered Pork Ribs and Smoked Fish

Updated 2026-10-10