Rice Collection
Thai Glutinous Sticky Rice
Rice Collection
Thai Glutinous Sticky Rice
ข้าวเหนียว
The second pillar of the Siamora rice collection. Short, opaque-white grains that steam into a supple, chewy cushion — the traditional companion to grilled dishes, dips and Thailand's most beloved dessert.
The Story
Sticky rice is eaten with the hands: pressed into small, warm morsels and used to gather sauces, som tam and grilled meats. It is the rice of long tables and shared plates — food that slows a meal down in the best way.
Siamora Glutinous Rice is selected for consistent grain, clean sweetness and the elastic, tender bite that only proper soaking and steaming reveal. Naturally gluten-free, despite the name — “glutinous” describes the texture, not the content.
Character
- Grain
- Short, plump, opaque white
- Aroma
- Clean, gently sweet
- Texture
- Supple, chewy, cohesive
- Diet
- 100% gluten-free
The Ritual
How we cook it.
Soak 4+ hours · steam 20–25 min
- 01
Soak the rice in cool water for at least four hours, ideally overnight.
- 02
Drain, then steam in a cloth-lined basket or steamer over rolling steam for 20–25 minutes, turning once halfway.
- 03
Rest for five minutes wrapped in its cloth. Serve warm, in small covered baskets if you have them.
Never boil sticky rice — it is always soaked and steamed, which keeps each grain distinct yet cohesive.
Nutrition
Per 100 g, approx.
| Energy | 350 kcal |
|---|---|
| Protein | 6.9 g |
| Carbohydrate | 80 g |
| of which sugars | 0 g |
| Total fat | 0.6 g |
| Sodium | 14 mg |
Approximate values; see pack for declared nutrition information.
At the Table
Serve it with
- 01Ripe mango and salted coconut cream
- 02Grilled chicken and jaew dipping sauce
- 03Green papaya salad (som tam)
- 04Northeastern-style grilled skewers