Before you cook
Background Recipe story & origin
Khao niao (sticky rice) is the daily starch of Isaan in northeastern Thailand and all of Laos. Unlike jasmine rice used in central Thailand, sticky rice is steamed rather than boiled, producing chewy grains that clump together. This texture is the point-you pinch off a small ball and use it to scoop up dishes like larb, som tum, and grilled meats. The rice must be soaked for hours before steaming to hydrate the grains. Traditional steamers are conical bamboo baskets called huad that sit over aluminum pots. After steaming, the rice is kept in covered baskets called gratip that keep it warm and pliable for hours. At Asian groceries, look for bags labeled 'glutinous rice,' 'sweet rice,' or 'sticky rice'-Thai brands will have Thai script on the package. Despite the name 'glutinous,' it contains no gluten; the name refers to its glue-like stickiness when cooked.
Before you start Equipment you'll need
- steamer basket or colander — Provides elevated surface for holding rice above boiling water during steaming process
- pot — Provides large vessel for holding water that generates steam for cooking rice
- cheesecloth or clean kitchen towel — Provides breathable lining for steamer to prevent rice from falling through during steaming
Safety Safety & allergen notes
- Steam is hot. Lift lid away from you.
- Rice is very hot after steaming. Let cool slightly before handling.
Non-negotiables Rules for success
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Soak at least 4 hours, overnight is best.
Soaking hydrates the rice so it steams evenly
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Steam, don't boil.
Rice sits above the water, not in it. Boiling makes it gummy.
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Flip halfway through.
Bottom steams faster than top. Flipping evens it out.
Prep Get set first
About 5 min of prep
- Rinse rice until water runs clear
- Soak in cold water minimum 4 hours, overnight is better
- Line steamer with cheesecloth or towel
- Fill pot with 2-3 inches water
No shortcuts on soaking. Unsoaked sticky rice stays hard in the center.
Ingredients
Instructions
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Rinse the rice
Place rice in bowl. Cover with cold water, swirl, drain. Repeat 3-4 times until water runs mostly clear.
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Soak the rice
Cover rinsed rice with cold water by 2 inches. Soak at least 4 hours at room temperature, or overnight in refrigerator. Longer is better.
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Set up steamer
Fill pot with 2-3 inches water. Bring to boil. Line steamer basket or colander with damp cheesecloth, leaving overhang.
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Steam the rice
Drain soaked rice. Spread evenly in lined steamer. Fold cheesecloth over to cover. Place over boiling water-water should not touch rice. Cover and steam 15 minutes.
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Flip and finish
Use cheesecloth to flip rice over. Re-cover and steam 10-15 minutes more until grains are translucent and chewy with no hard centers.
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Serve warm
Transfer to serving basket or covered container. Keep covered to stay warm and soft. Serve within a few hours.
Chef's notes
Look for bags labeled 'glutinous rice,' 'sweet rice,' or 'sticky rice' at Asian groceries. Thai brands show Thai script on the bag. Cost is $3-5 for a large bag that lasts months.
This is NOT sushi rice and NOT jasmine rice. Different grain entirely.
Traditional Isaan/Lao steamers are conical bamboo baskets (huad). Any steamer works.
Eaten with hands-pinch off a ball, use it to scoop up larb, som tum, grilled meats.
Keep covered after cooking. Stays soft for hours in a sealed container or wrapped in towel.