Khao Niew (Lao Sticky Rice)
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The Tale of Khao Niew (Lao Sticky Rice)
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Laos consumes more sticky rice per capita than any other country, and khao niew is so central to Lao identity that Lao people sometimes refer to themselves as 'children of sticky rice.' Traditionally steamed in a woven bamboo basket and eaten by hand from a covered tip khao basket, it has anchored Lao agriculture and daily meals for generations.
Ingredients
Scale:· 4 servings
- 2 cups Lao glutinous rice, soaked at least 4 hours
- Water, for steaming
Instructions
- 1Drain the soaked glutinous rice thoroughly.
- 2Line a conical bamboo steamer basket (tip khao) with cheesecloth if the weave is wide, then add the rice.
- 3Set the basket over a pot of boiling water, making sure the rice does not touch the water.
- 4Cover and steam for 20-25 minutes, flipping the rice halfway through, until tender and translucent.
- 5Transfer the cooked rice to a traditional woven basket (tip khao) to keep warm and prevent sogginess.
- 6Serve alongside larb, grilled meats, or other Lao dishes, eating by hand in small pinches.
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