Microwave Sticky Rice Recipe
Microwave sticky rice is a practical small-batch method when you do not have a steamer basket. Soaking is still important, but the microwave handles the actual cooking in minutes and produces glossy, pleasantly chewy grains.
Jump to Recipe ↓Ingredients
- 1 cup Thai glutinous rice
- 1 1/4 cups warm water
Instructions
- Rinse rice until the water is mostly clear.
- Cover with warm water in a microwave-safe bowl and soak 30 minutes.
- Cover loosely and microwave on high for 6 minutes; stir from the bottom.
- Microwave 4–6 minutes more, then rest covered for 10 minutes.
Ingredient Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Kosher salt | Fine sea salt | Use a little less fine salt and adjust after cooking |
| Olive oil | Avocado or canola oil | Any neutral cooking oil works |
| Fresh herbs | Dried herbs | Use one-third as much dried herb |
Storage & Reheating
Refrigerate leftover microwave sticky rice in an airtight container for up to 4 days.
Reheat gently until piping hot, adding a teaspoon of water if the food looks dry.
Frequently Asked Questions
How do I know when microwave sticky rice is ready?
Follow the visual cue in the final instruction and the stated cooking time. Appliances vary, so begin checking a few minutes early.
Can I make microwave sticky rice ahead?
Yes. Prepare it as directed, cool promptly, and use the storage and reheating guidance above.
Can I double this recipe?
Yes. Double each ingredient evenly; use a larger pan, bowl, or pitcher as needed.
Microwave Sticky Rice — Quick Card
Prep 5 min · Cook 12 min· Serves 4
Nutrition Facts (estimated, per serving)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| 170 kcal | 3g | 38g | 0g | 5mg |
