White Thai Sticky Rice
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White Thai Sticky Rice, sometimes called Thai Sweet Rice, Sweet Rice, or Sticky Rice, is the staple food of Thailand and Laos and very popular in Southeast Asia and the Philippines, where it is marketed as “Malagkit.”

There are thousands of rice varieties and White Thai Sticky Rice is an oddity among them because it is a Long Grain Rice and a Sticky Rice (most Long Grain Rice are Starchy Rice and Short Grain Rice are Sticky Rice). White Sticky Rice is the polished variety of Thai Sticky Rice, where the Rice Bran has been removed. Black Thai Sticky Rice is the name for this Rice with the Rice Bran intact.

White Thai Sticky Rice is hard for the average U.S. resident to identify, especially because most of the packaging will be written in Thai, Tagalog, or Chinese and will be sitting on a shelf at the Asian market. The best we can do for you is to provide a description and photo. Thai Sticky Rice should be very white in color with an opaque grain; the kernel should not be translucent like a normal Long Grain Rice.


White Thai Sticky, like most Rice, is sown in the late Spring and harvested in the Summer.


See the General Rice Resource for broad Rice cultivation information.


See the General Rice Resource for broad Rice production information.


The first problem when trying to purchase White Thai Sticky Rice is to find it on a shelf. Your best bet will be to visit an Asian Market or a Specialty Grocer.

The second problem, once you have found a source for Thai Sticky Rice, is to make sure that you end up with the right kind of Rice. The first clue that you are on the right track will be if there is the word “Thai” on the package. It may say “Thai Sticky Rice” or “Thai Sweet Rice” or even “Thai Glutinous Rice.” If it is a Filipino product, it may say “Malagkit” on the package.

If the package doesn’t say any of the above, another, tougher, way to go is to look for Thai writing that looks like the following:  ข้าวเหนียว. If you see any of the aforementioned, and the Rice grains look opaque and fairly white, you should be good.


The White Thai Sticky Rice, because it is a dried Grain, will have a long shelf life in an unopened package. It will keep almost indefinitely in a pantry at room temperature, in the refrigerator, or frozen. Once opened,, the only real risks to the shelf life are pests, including bugs and rats. Keeping the container sealed and airtight can protect against most of these pests.

Culinary Uses

White Thai Sticky Rice is not a traditional American Rice type but it is used extensively in Thai Cuisine and Southeast Asian Cuisines.

White Thai Sticky Rice is a very Sticky Rice with a little sweetness and a lot of heft as compared to Jasmine Rice or Basmati Rice. In fact, in Thailand this Sticky Rice is often eaten as a separate Rice ball accompanying the main dishes. Its weight means that it is not great for soaking up Sauces or making Fried Rice or Stir Fry.

Uncooked Sticky Rice is tough and benefits from a soaking in water. Chefs argue about the proper minimum soaking time before cooking, which can range anywhere from 30 minutes to 24 hours.

That said, White Thai Sticky Rice will begin to fall apart if it gets too wet while under cooking heat. This means that Thai Sticky Rice is best Steamed, but can also be carefully Simmered like a Sticky Rice. The second method is described in Smart Kitchen’s Cooking Sticky Rice Exercise. The ratio of water to Rice is roughly two parts water to one part White Thai Sticky Rice. Put another way, 1 Cup of White Thai Sticky Rice will require 1.5 cups to 2 cups of water.

Properly cooked Thai Sticky Rice should be tender but not mushy. If it’s too crunchy then give it a little more time to cook.

Once the White Thai Sticky Rice cools, many Thai cooks roll the sticky rice into snow-ball-sized Rice balls (as you might do for Play-Doh ®) and then dip them into Soy Sauce or a spicy sauce. They serve the Thai Sticky Rice with any type of Asian Cuisine. Just remember that the longer the Thai Sticky Rice balls sit, the stickier and more translucent the Thai Sticky Rice becomes. The same holds true for holding them refrigerated.

Store sticky rice covered in the refrigerator, but be sure to eat it within a day or two because it will harden faster than regular rice.

If you do a touch test before rolling and find the Thai Sticky Rice too sticky, put a few drops of cooking oil in the palm of your hand and rub them together prior to rolling. This should help alleviate the extra stickiness.

Southeast Asian people eat Thai Sticky Rice balls by breaking bite-size morsels off of the snowball. If the morsels are a bit rough and uneven they can be rolled into a more perfect ball shape too. These balls can be dipped into the main dishes or into sauces. If you want a “scoop” just use your thumbs to make an indentation in the smaller rice ball morsels. When you are done making the rice balls, make sure you wash your hands to avoid any Cross Contamination

White Thai Sticky Rice is good for use with Soups and Curries (Red Thai Curry or Green Thai Curry), Satay, Laab, Thai BBQ Chicken, Crispy Fried Salty Fish, Thai Fish Cakes, etc. Try not to use too much moisture or Sauce.

Make a sticky rice dessert by adding sweetener, milk, or coconut milk and topping it with peaches or mangoes. The sweetness of Thai Sticky Rice also makes it a favorite for Thai desserts such as the famous Thai Sweet Sticky Rice with Mango which is essentially a Thai Sticky Rice ball with an added sweetener such as Milk or Coconut Milk plus a topping of Mangoes or Peaches.

In the Philippines, they simmer White Thai Sticky Rice in Coconut Milk. If you have leftover White Sticky Rice, you may want to make Rice Snack Crackers with them.

Nutritional Value

Serving Size 1 cup

Calories from Fat 3

Calories 169

Total Fat 0.33g   1%

 Saturated Fat 0.068 g 0%

 Polyunsaturated Fat 0.12 g        

 Monounsaturated Fat 0.122 g  

Cholesterol 0 mg 0%

Sodium 9 mg 0%

Potassium  17 mg            

Total Carbohydrate 36.7 g 12%

 Dietary Fiber 1.7 g 7%

 Sugars 0.09 g    

Protein 3.51g    

Vitamin A 0%                    

Vitamin C 0%

Calcium 0%                        

Iron 1%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


White Thai Sticky Rice has about 169 calories in 1 cup. This breaks down to about 2% Fat, 90% Carbohydrates, and 8% Protein.

Gluten Free


Low Fat


Low Calorie