Khao Niao (Steamed Sticky Rice)
Chewy, glossy sticky rice steamed the Isan way, made to be rolled into balls and dunked into larb, dips and grilled chicken.
Ingredients
- 400 g Thai glutinous (sticky) rice
- water, for soaking and steaming
Method
- Rinse the rice in several changes of water until it runs nearly clear. Cover with plenty of fresh water and soak for 4 hours (or overnight).
- Drain well. Line a bamboo steamer basket or metal steamer with damp muslin (or use the traditional cone basket) and spread the rice in an even layer.
- Set it over a pot of boiling water, cover and steam for 10 min. Flip the whole mound of rice over with a spatula, cover again and steam for 10–15 min more, until every grain is translucent and chewy.
- Tip the rice into a bowl or lidded basket and fluff it gently. Keep it covered so it doesn’t dry out, and eat with your hands.
Tips
- Ordinary jasmine rice won’t work; you need rice labelled glutinous or sweet rice.
- Short on time? Soaking in warm water for 1 hour gets you close.
Sources
Written in our own words after cross-checking these recipes:
Open Khao Niao (Steamed Sticky Rice) in Nouns Cooking