Sticky rice, the foundation of Thai-Lao cuisine
Khao lao is the essential sticky rice served with virtually every Thai-Lao meal, made from glutinous rice that is steamed to create a chewy, cohesive texture perfect for eating with hands.
Serves 4
Rinse glutinous rice thoroughly under cold water until water runs clear. Soak in water for 4-6 hours or overnight.
Soaking improves texture and cooking time
Drain rice and steam in a sticky rice cooker or bamboo basket for 30-40 minutes until tender and translucent.
Use proper sticky rice cooker for best results
Warm coconut milk gently and add salt and sugar, stirring until dissolved. Don't boil.
Keep seasoning liquid warm but not hot
Transfer cooked rice to a bamboo basket or serving bowl. Pour seasoned coconut milk over rice and cover for 10 minutes to absorb flavors. Mix gently before serving.
Invest in a proper sticky rice cooker for consistent results
Keep rice covered while absorbing seasoning liquid
Serve immediately while still warm
Add pandan leaves for subtle fragrant flavor
Mix in sesame seeds for nutty taste
Use half coconut milk, half regular milk for lighter version
Store in airtight container at room temperature for 1-2 days. Reheat gently with water if needed.
Khao lao is the cultural heartbeat of Thai and Lao food, a staple at every meal representing the agricultural heritage of the rice-farming regions.
No, glutinous/sticky rice has different starch composition. Regular rice will not work.
Minimum 2 hours, but 4-6 hours or overnight gives best texture.
Per serving · 4 servings total
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