For the best experience with Thai sticky rice, three things are of utmost importance
Thai sticky rice can be intimidating to those who don’t cook and eat it routinely. Even some Thai people who grew up eating it feel apprehensive about making it at home. But once you know how to make sticky rice properly, you're set for life. The only remedy, as the philosopher Nike says, is to just do it—and do it often enough that the task doesn’t give you anxiety any longer.
The confusion around the identity of this rice variety and the difficulty in telling it apart from the many other types of Asian rice are common and understandable. The terms “sticky rice,” “sweet rice,” and “glutinous rice”—the best attempt on the manufacturers’ part to describe it in English—are simply too broad and generic to be helpful.
When raw, the grains of this rice variety are of medium length and bright opaque white; when cooked, they turn off-white, somewhat translucent, and shiny. When properly prepared, the grains hold their shape but stick together due to the high level of amylopectin, one of the main types of starch molecules in rice grains with amylose being the other , is also a favorite among Thai people.
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