Sides
Khao Niew
Ingredients
- 400 g (2 cups) Lao glutinous (sticky) rice
- water, for soaking
Method
- Rinse the glutinous rice until the water runs clear.
- Soak the rice in water for at least 4 hours, or overnight.
- Drain well and transfer to a bamboo steamer basket set over a pot of boiling water.
- Steam for 20-25 minutes, until the rice is translucent and tender, flipping halfway for even cooking.
- Transfer to a bamboo basket to keep warm and serve.
Introduction: Khao Niew, sticky rice, is the beating heart of Lao cuisine – eaten with virtually every meal, traditionally by hand from a woven bamboo basket called a tip khao.
Cultural Background: Khao Niew, sticky rice, is the beating heart of Lao cuisine – eaten with virtually every meal, traditionally by hand from a woven bamboo basket called a tip khao. Laos has the highest per-capita sticky rice consumption in the world, and the dish carries deep cultural significance, tied closely to Lao identity.
Tips: Soaking overnight produces the most tender, even texture. A bamboo steamer gives the most authentic result, but a lined metal steamer works as a substitute.
Variations: Purple or black sticky rice can be prepared the same way for a naturally sweet, nutty variation. Sticky rice can be lightly salted for savoury pairings.
Storage: Keep covered at room temperature for a few hours, or refrigerate for up to 2 days.
Reheating: Re-steam for 5-10 minutes, sprinkling with a little water to restore moisture.
FAQs:
Q: Can I use regular rice instead?
A: No, glutinous rice has a different starch structure and is essential for the correct sticky texture.
Q: How is sticky rice traditionally eaten?
A: By hand, rolled into a small ball and used to scoop other dishes.
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