Before you cook
Background Recipe story & origin
Khao niao (ข้าวเหนียว, sticky rice or glutinous rice) is the staple starch of Isaan (northeastern Thailand) and Laos, where it's eaten at every meal. Unlike jasmine rice eaten in central and southern Thailand, sticky rice is steamed rather than boiled, producing a chewy, slightly sweet grain that clumps together. This texture is essential: sticky rice is traditionally eaten with hands, pinched and rolled into small balls used to scoop up dishes like larb, som tum, and grilled meats. The rice must be soaked for hours before steaming, which allows the grains to absorb water and cook evenly. Traditional steamers (huad) are conical bamboo baskets that sit over a pot of boiling water. Sticky rice stays warm and pliable for hours when kept in covered containers, traditionally woven bamboo baskets called gratip. The slightly sweet flavor of sticky rice complements the intensely flavored, often spicy dishes of Isaan cuisine.
Before you start Equipment you'll need
- bamboo steamer basket — steaming rice above water
- pot — holding water for steaming
- cheesecloth — lining steamer to hold rice
Safety Safety & allergen notes
- Steamer produces hot steam; use caution when opening.
- Rice is very hot after steaming; let cool slightly before handling.
- Don't let water touch the rice during steaming.
Non-negotiables Rules for success
-
Soak rice at least 4 hours, preferably overnight.
Unsoaked sticky rice doesn't steam properly; it stays hard in the center
-
Steam, don't boil.
Sticky rice is steamed above water, not boiled in it; boiling makes it gluey
-
Use proper glutinous rice.
Regular rice won't work; you need Thai sticky rice (khao niao) specifically
-
Flip rice halfway through steaming.
Flipping ensures even cooking; the bottom steams faster than the top
Prep Get set first
About 5 min of prep
- Rinse sticky rice until water runs clear
- Soak in cold water (minimum 4 hours, overnight best)
- Line steamer with cheesecloth
- Fill pot with water for steaming
Sticky rice MUST be soaked. No shortcuts. The soaking is what allows it to steam properly.
Ingredients
Instructions
Unlock Grouped Step Actions
Plus members get tap-to-check action steps and live ingredient swaps for this recipe.
-
Rinse and soak rice
Place sticky rice in a bowl and cover with cold water. Swirl and drain. Repeat until water runs clear, about 3 to 4 rinses. Cover with fresh cold water by 2 inches and soak at least 4 hours, or overnight.
-
Set up steamer
Fill a pot with 2 to 3 inches of water and bring to a boil. Line a bamboo steamer or steamer basket with cheesecloth, leaving overhang to cover rice.
-
Steam the rice
Drain soaked rice well. Spread evenly in lined steamer. Fold cheesecloth over to cover. Place steamer over boiling water (water should not touch rice). Steam 15 minutes. Flip rice using the cheesecloth, re-cover, and steam 10 to 15 minutes more until rice is translucent and tender with no hard centers.
-
Serve
Transfer rice to a serving container or traditional basket. Cover to keep warm. Serve within a few hours for best texture.
Chef's notes
Khao niao (sticky rice) is the staple starch of Isaan and Laos.
Traditional bamboo steamers (huad) are conical; any steamer works.
Sticky rice is eaten with hands, rolled into balls to scoop food.
Keep in a covered container or traditional basket to stay warm and soft.