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 β 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 β the freshness of the glutinous rice (sticky rice), the order of additions, the resting time at the end β 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.
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
Source the freshest glutinous rice (sticky rice) you can find β it is the flavour anchor of the dish.
Season in layers as you go; tasting at each stage prevents a flat or over-salted final result.
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.
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. Like many Thai Lao classics it evolved through home kitchens before earning a place on restaurant menus, and regional cooks still argue good-naturedly about the 'right' way to prepare it. The version below reflects the most widely cooked template, with notes where local practice diverges.
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.
Yes β most components hold well in the fridge for a day or two. Reheat gently with a splash of liquid to bring it back to life.
If glutinous rice (sticky rice) is hard to find, the closest substitutes share its texture and water content. Adjust seasoning slightly since substitutes often carry less character of their own.
Per serving Β· 4 servings total
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