Khao Niao:  Sticky Rice

Khao niao, or sticky rice, is a staple of Lao cuisine. It differs from jasmine rice in that it’s cooked with steam, rather than simmered in water, and eaten with the hands, instead of utensils.

Khao niao is labelled as “glutinous rice”, although it does not actually contain gluten. In its raw state, it can be recognized by its bright white colour. (Jasmine rice, by constrast, is more translucent.)

Laotians cook khao niao in a special steamer. A cone-shaped bamboo basket sits at the top of a tall aluminum pot. Once cooked, it is stored in a covered bamboo container to retain warmth and moisture. These items can be found in an Asian or international market and are cheap investments.

Preparation is simple:

1. Rinse rice a few times to remove debris. Water will become clearer and less white with each rinse.
2. Soak rice for at least four hours. Overnight is preferred. (If working with an older crop, there will be less moisture in the rice, so it’ll need more soaking time.)
3. Put approximately two inches of water in the pot. Rice goes in the bamboo basket and sits on top of the pot. Cover loosely with a lid, leaving a space for steam to escape.
4. Once water begins to boil, steam approximately 20-30 minutes. Rice is ready when its colour goes from bright white to translucent, and you can roll it into a ball without any sticking to your hands.
5. Carefully remove the rice (it’s hot!) and mix on a clean, flat surface with a wet, wooden spoon.
6. Serve and store in a bamboo container.
7. To reheat hardened rice the next day, simply break into smaller pieces and place in steamer.  Steam until it’s no longer hard.

Sticky rice is eaten with dipping sauces, or as a side to meat dishes. It goes well with larp, a spicy meat salad. Look for that recipe soon!