Khao Lao

About This Recipe

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. Rooted in the everyday cooking of Thai Lao kitchens, Khao Lao balances technique and tradition: the glutinous rice (sticky rice) is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight lunch or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the glutinous rice (sticky rice), the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 2 cupsglutinous rice (sticky rice)
• 1.5 cupscoconut milk
• 1 tspsalt
• 1 tbspsugar

Instructions

1. 1

   Soak rice

   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

2. 2

   Cook rice

   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

3. 3

   Prepare seasoning

   Warm coconut milk gently and add salt and sugar, stirring until dissolved. Don't boil.

   Keep seasoning liquid warm but not hot

4. 4

   Season and serve

   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.

Variations

• •

  Add pandan leaves for subtle fragrant flavor

• •

  Mix in sesame seeds for nutty taste

• •

  Use half coconut milk, half regular milk for lighter version

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Store in airtight container at room temperature for 1-2 days. Reheat gently with water if needed.

Frequently Asked Questions