Khao, or sticky rice, is the foundation of Laotian cuisine. This glutinous short-grain rice is steamed in a traditional bamboo basket called a kratip, giving it a slight nuttiness and perfect chewy texture. It's eaten by hand, formed into small balls, and used to scoop up curries and salads. No Laotian meal is complete without it. Rooted in the everyday cooking of Laotian kitchens, Lao Sticky Rice (Khao Glutinous) balances technique and tradition: the sticky rice (glutinous 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 bread 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 sticky rice (glutinous 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.
Serves 4
Rinse sticky rice thoroughly. Soak in water for at least 4 hours or overnight.
Drain rice. Cook in a rice cooker or pot with 2.5 cups fresh water and salt until tender.
Transfer cooked rice to a traditional bamboo basket (kratip) or wrap in a clean cloth to keep warm.
Serve warm with meals. Tear off a piece with your hands, form a ball, and use to scoop curries.
Soaking is essential for proper texture.
A bamboo basket keeps it warm and maintains moisture.
Sticky rice hardens slightly as it cools — reheat gently if needed.
Source the freshest sticky rice (glutinous rice) you can find — 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.
Make with black sticky rice for a nuttier flavor
Add coconut milk for richer sticky rice
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.
Lighter: reduce the fat by a third and use stock in its place — flavour stays intact but the dish feels less rich.
Best eaten fresh. Can refrigerate up to 2 days; reheat by steaming. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.
Sticky rice has been the staple carb of Laos for centuries and is central to Laotian identity and cuisine. It's eaten at every meal and is considered as important as curry or protein.
Very similar, though Laotian sticky rice tends to be slightly less sweet.
A traditional bamboo basket used to store and serve sticky rice, keeping it warm and moist.
Yes — 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 sticky rice (glutinous 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 · 4 servings total
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