Why Choose This Dish
Authentically Prepared
Steamed using traditional methods to achieve its signature sticky texture.
Perfect for Sharing
An ideal side dish to enjoy alongside grilled meats, salads and curries.
A Taste of Thailand
One of Thailand's most loved side dishes, especially throughout the north and north-east regions.
Pricing
£3.50 Per Portion
Simple, Traditional Ingredients
Prepared using premium glutinous rice and freshly steamed to create its naturally soft and sticky texture.
Premium Glutinous Rice
Fresh Water
Freshly Steamed
What Does It Taste Like?
Soft, gently sweet and satisfyingly chewy, making it the perfect companion to bold Thai flavours.
Soft
Light and tender with every bite.
Chewy
Its unique texture is what makes sticky rice so distinctive.
Delicate
A subtle flavour that complements rather than competes with your main dish.
Comforting
Warm, filling and satisfying.
Authentic
A true staple of traditional Thai and Isan cuisine.
A Traditional Favourite Across Thailand
ure that makes it perfect for picking up grilled meats, dipping into sauces and enjoying with spicy salads and regional specialities.
At Kat's Cuisine, our Sticky Rice is freshly steamed to achieve its authentic texture and flavour. Whether you're pairing it with Moo Ping, Papaya Salad or one of our homemade curries, it's the perfect way to enjoy a true taste of Thailand.
Take a Closer Look
Frequently Asked Questions
What is Sticky Rice?
Sticky Rice is a traditional Thai rice made from glutinous rice, giving it its distinctive soft and chewy texture after steaming.
What dishes go best with Sticky Rice?
Sticky Rice pairs beautifully with grilled meats such as Moo Ping, Papaya Salad, Thai curries and many authentic Isan specialities.
Is Sticky Rice the same as Jasmine Rice?
No. Jasmine Rice is light and fluffy, while Sticky Rice has a soft, chewy texture and is traditionally eaten by hand with many Thai and Isan dishes.
Is your Sticky Rice freshly cooked?
Yes. Every portion is freshly steamed to ensure the perfect texture and flavour.