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Khao Niew is glutinous sticky rice with a chewy, tender texture that perfectly accompanies Lao savory dishes. An essential staple of Laotian cuisine.
Rinse the sticky rice under cold water until the water runs clear. This removes excess starch.
Place the rinsed rice in a bowl and cover with water. Soak for at least 1 hour, or overnight for best results.
Drain the soaked rice and place it in a steamer basket lined with cheesecloth or a clean kitchen towel.
Steam the rice over boiling water for about 20-25 minutes. Check the rice halfway through and stir to ensure even cooking. The rice is done when it becomes tender and sticky.
If desired, stir in a little salt to taste.
Transfer the steamed sticky rice to a serving dish. Serve warm with your favorite Lao dishes, such as Kaeng Nor Mai or grilled meats.
Khao Niew is the fundamental sticky rice of Laos, made from glutinous rice with a naturally chewy, cohesive texture. It's the starch foundation for every Lao meal, essential for scooping curries and dipping into sauces.
Khao Niew is native to Laos and throughout the Northeast region of Thailand. It's so integral to Lao identity that no meal is complete without it; the culture revolves around rice steaming and serving.
Only two ingredients matter: glutinous (sticky) rice and water. Quality rice is paramount; Laotian grown varieties are prized for their perfect texture and subtle sweetness.
Rinse thoroughly until water runs clear, soak overnight when possible, steam over proper moisture, and store in a traditional sticky rice container (kratip) to maintain warmth and texture.
Khao Niew accompanies every Lao meal: curries, stir-fries, grilled meats, and salads. It's the vehicle for flavors, using hands to roll and dip into whatever dish is served.