🍚 Sticky Rice Per Person Calculator
Calculate the perfect amount of sticky rice for any group size — dry or cooked, cups or grams
| Occasion | Dry (g/person) | Dry (oz/person) | Cooked (cups) | Cooked (g) |
|---|---|---|---|---|
| Side Dish | 56g | 2 oz | ~0.5 cup | ~140g |
| Main Dish | 100g | 3.5 oz | ~1 cup | ~250g |
| Heavy Eater | 140g | 5 oz | ~1.5 cups | ~350g |
| Dessert Use | 42g | 1.5 oz | ~0.33 cup | ~105g |
| Dry Sticky Rice | Cooked Volume | Cooked Weight | Serves (Main) |
|---|---|---|---|
| 100g / 3.5oz | ~1 cup (250ml) | ~250g | 1 person |
| 200g / 7oz | ~2 cups | ~500g | 2 people |
| 400g / 14oz | ~4 cups | ~1000g | 4 people |
| 500g / 17.5oz | ~5 cups | ~1250g | 5 people |
| 1 kg / 2.2 lbs | ~10 cups | ~2.5 kg | 10 people |
| 2 kg / 4.4 lbs | ~20 cups | ~5 kg | 20 people |
| 5 kg / 11 lbs | ~50 cups | ~12.5 kg | 50 people |
| Package Size | Cups Dry | Cups Cooked | Serves (Main) |
|---|---|---|---|
| 1 lb (454g) | ~2.5 cups | ~6.25 cups | ~6 people |
| 2 lbs (907g) | ~5 cups | ~12.5 cups | ~12 people |
| 5 lbs (2.27 kg) | ~12.5 cups | ~31 cups | ~30 people |
| 10 lbs (4.5 kg) | ~25 cups | ~62 cups | ~60 people |
| 1 kg (2.2 lbs) | ~5.5 cups | ~13.75 cups | ~13 people |
| 5 kg (11 lbs) | ~27.5 cups | ~68 cups | ~65 people |
Sticky rice is also known by the names glutinous rice or sweet rice. It forms a basic part in the cooking of north and northeast Thailand as well as in Laotian cooking. The word “glutinous” reminds of a sticky or gluey quality.
Even so it does not mean that the rice contains gluten. Like all kinds of rice, sticky rice does not have gluten. It commonly happens that folks using search engines get that wrong.
What Is Sticky Rice and How to Cook It
The cause of the stickiness of sticky rice lies in a substance called amylopectin. Sweet rice stores a big amount of amylopectin, that works like a really strong magnet that binds the grains tightly together. Thai sticky rice belongs to the long grain type of glutinous rice.
It gives a totlaly different makeup compared with other rice types. It is not possible to reach it by means of average rices like jasmine, basmati or calrose. They represent different types of rice.
Jasmine rice sticks quite a lot for use with chopsticks with Chinese or Japanese food, even so that does not match the real sticky rice.
Glutinous rice is available in Asian food shops or buy means of online shopping. Golden Phoenix Thai Sweet Rice is one of the brands that offers a 2.2-pound package.
The usual way to prepare sticky rice includes soaking and steaming. One must soak the rice in water at room temperature for at least three hours, although up to 24 hours of soaking works even more well. After the soak one drains the rice and steams it so that it sits above the water instead of swimming in it.
Soaking for four to ten hours and later steaming helps to reach the real Thai stickiness. A reliable method of soaking and steaming leaves every grain fairly separate, rather than melting in one big sticky mass.
Thai and Laotian steamers form the usual tool for this. One finds them in Asian food shops or online. A bamboo steamer works, but an aluminum steamer does the task too.
A special steamer is not fully needed however.
A rice cooker can serve also. With a glutinous rice setting or 1:1 water-rice ratio after soaking one gets good results, although they range based on the device. A pressure cooker can even remove the soak fully.
Microwaving sticky rice with water is another option, even so other ways usually give betterresults.
Sticky rice is used in both sweet and salty foods. The famous Thai dessert with sticky rice and mangoes forms a classic example. Lo mai gai is a Chinese salty dish with chicken, mushrooms and various meats.
Wrapping sticky rice in lotus leaves with Chinese fat, Chinese stuffing, salty duck egg, dried shrimps and chicken offers another favorite way to taste it. Purple rice delivers a nice option in some restaurants. Sticky rice in handmade bamboo containers presents a traditional way to serve it.
