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Khao Neow

Name: Khao Neow
Prep time: PT15 minutes (plus 8+ hours soaking)
Cook time: PT25-30 minutes
Total time: PT8 hours 40 minutes (minimum, including soaking)
Yield: 4
Cuisine: Thailand
Ingredients: 2 cups Glutinous rice (sweet rice) (Ensure it is labeled 'glutinous' or 'sweet' rice, not regular long-grain rice.); sufficient Water (For soaking and steaming.)

Thai Sticky Rice

Khao Neow, or Thai sticky rice, is a fundamental staple of Isaan cuisine. This recipe details the traditional method of steaming glutinous rice in a bamboo basket, resulting in a delightfully chewy and fragrant side dish perfect for scooping up curries and sauces.

準備時間15 minutes (plus 8+ hours soaking)

調理時間25-30 minutes

合計時間8 hours 40 minutes (minimum, including soaking)

分量4

難易度Easy

2件の編集· Feb 8

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🧂 材料

2 cups Glutinous rice (sweet rice)(Ensure it is labeled 'glutinous' or 'sweet' rice, not regular long-grain rice.)
sufficient Water(For soaking and steaming.)

👨‍🍳 作り方

1
Rinse the glutinous rice thoroughly under cold running water until the water runs clear. This removes excess starch. Place the rinsed rice in a bowl and cover with ample water, ensuring the rice is fully submerged. Let it soak for at least 8 hours, or preferably overnight.
⏱️ 8+ hours
2
Drain the soaked rice completely using a fine-mesh sieve. Shake well to remove as much excess water as possible. The rice should appear plump and slightly translucent.
⏱️ 5 minutes
3
Prepare your steamer. If using a traditional bamboo steamer, line it with a damp cloth or cheesecloth to prevent the rice from falling through the slats and to help retain moisture. Ensure the steamer fits snugly over a pot of boiling water. The water level should be high enough to steam for at least 30 minutes without boiling dry.
4
Transfer the drained rice into the prepared steamer basket. Spread it out evenly. Cover the steamer tightly with its lid.
5
Steam the rice over high heat for 20-25 minutes. After about 10-12 minutes, carefully open the steamer and gently flip the rice using a spatula or chopsticks to ensure even cooking. Continue steaming until the rice is tender, translucent, and has a slightly chewy texture. You should be able to press a grain between your fingers and it should yield easily.
⏱️ 20-25 minutes
6
Once cooked, carefully remove the steamer from the heat. Serve the hot sticky rice directly from the basket, or transfer it to a serving bowl. It is traditionally eaten by hand.

調理履歴を記録する

💡 プロのコツ

✓Soaking the rice overnight is crucial for achieving the correct tender and sticky texture. Do not skip this step.
✓While a bamboo steamer is traditional and imparts a subtle aroma, a standard steamer basket lined with cheesecloth will also work effectively.
✓Khao Neow is best enjoyed warm and is traditionally eaten with your hands, rolled into small balls.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Coconut Sticky Rice: After steaming, toss the hot rice with a mixture of warm coconut milk, sugar, and a pinch of salt for a sweet and creamy dessert.
Savory Sticky Rice: Mix in finely chopped herbs like cilantro or scallions, or serve with savory accompaniments like grilled meats or spicy dipping sauces.