Entree: Laos – Southern Laos – ເຂົ້າໜຽວ ➤ Khao Niew (steamed sticky glutinous rice)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Additional 4 hrs

Total 4 hrs 10 min

Ingredients

- 2 cups (360 g) glutinous (sticky) rice (also called sweet rice)
- Cold water for rinsing and soaking
- Optional: 1 pandan leaf (approx. 2 g) for aroma
- Optional: a clean cheesecloth or a bamboo steaming basket for steaming

Instructions

1. Rinse the glutinous rice in a large bowl under cold running water, rubbing the grains gently, until the rinse water runs clear, then drain.
2. Place the rinsed rice in a bowl and cover with cold water. Soak 4–6 hours or ideally overnight at room temperature; if short on time, soak at least 2 hours.
3. Drain the soaked rice thoroughly. If using a bamboo basket, line it with cheesecloth; place pandan leaf under the rice if using for fragrance.
4. Set a pot of water to simmer and place the basket or a steamer lined with the rice above the simmering water (do not let the rice touch the water). Cover and steam for 20–25 minutes.
5. After 20–25 minutes, gently fluff and turn the rice with a wooden spoon, re-cover, and steam another 10–15 minutes until the grains are fully translucent and tender throughout.
6. Transfer the steamed rice to a woven basket or bowl, keep covered to retain heat, and serve warm. Khao Niew is traditionally eaten by pinching small portions between the fingers and accompanying grilled meats, laap, or sauces.