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: Larb Gai (Thai Minced Chicken Salad)Mango Sticky Rice (Khao Niao Mamuang)Samgyetang (Korean Ginseng Chicken Soup)Market-Style Thick Bindaetteok in Pork Fat Hand-Chopped Larb Gai with Lemongrass Khao Khua and Crispy Chicken Skin Crispy Larb Gai Rice Paper Dumplings with Lime-Chilli Dip Pandan Mango Sticky Rice with Crispy Mung Beans Mango Coconut Dessert Maki Crispy Coconut Sticky Rice Cakes with Mango-Lime Salsa Rich Double-Stock Samgyetang with Chestnuts and Pine Nuts Tom Kha Coconut Samgyetang Samgye Sotbap (Ginseng Chicken Pot Rice)

Updated 2026-10-10