Lao Sticky Rice (Khao Niew)
Khao Niew, or sticky rice, is the absolute staple of Laotian cuisine, forming the foundation of most meals. Made from glutinous rice, it has a higher sugar content, giving it its characteristic stickiness when steamed. This gluten-free rice is typically formed into small balls and used as a utensil to scoop up sauces and other dishes, or served communally from a bamboo basket.
🧂 Ingredients
- 2 cups Glutinous rice (sticky rice)(also known as sweet rice)
- Water(for rinsing and soaking)
👨🍳 Instructions
- 1
Rinse the sticky rice in a bowl under cold running water about 4-5 times, or until the water runs clear. This removes excess starch.
- 2
Cover the rinsed rice with fresh cold water, ensuring the water level is a few inches above the rice. Let it soak overnight, or for at least 5-8 hours.
- 3
Drain the soaked rice thoroughly. Rinse it one more time with cold water.
- 4
Prepare your steamer: Bring water to a rolling boil in a wide pot or skillet. Line a bamboo steamer or a regular steamer basket with a thin cotton cloth or cheesecloth.
- 5
Add the drained sticky rice to the lined steamer. Cover with a lid.
- 6
Steam the rice vigorously for 20-25 minutes, or until the rice is tender and sticky but not mushy. If using a bamboo steamer, you may need to flip the rice halfway through for even cooking.
- 7
Once cooked, the rice should be soft, bouncy, and easy to handle. Serve hot, traditionally in a bamboo basket, or in a bowl.
💡 Pro Tips
- ✓Do not overcook the rice, as it can become mushy.
- ✓If you don't have a bamboo steamer, a regular steamer basket lined with cheesecloth works well.
- ✓Leftover sticky rice can be re-steamed the next day by breaking up clumps and steaming for about 5 minutes.
🔄 Variations
- Some recipes include mixing the rice with sweetened coconut milk before steaming for a richer flavor.
- Purple sticky rice can be used for a different color and slightly different flavor profile.