Lao Sticky Rice (Khao Glutinous)

About This Recipe

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.

Ingredients

Serves 4

• 2 cupssticky rice (glutinous rice)
• 2.5 cupswater
• 1/2 tspsalt

Instructions

1. 1

   Soak rice

   Rinse sticky rice thoroughly. Soak in water for at least 4 hours or overnight.

2. 2

   Drain and cook

   Drain rice. Cook in a rice cooker or pot with 2.5 cups fresh water and salt until tender.

3. 3

   Transfer to basket

   Transfer cooked rice to a traditional bamboo basket (kratip) or wrap in a clean cloth to keep warm.

4. 4

   Serve

   Serve warm with meals. Tear off a piece with your hands, form a ball, and use to scoop curries.

Variations

• •

  Make with black sticky rice for a nuttier flavor

• •

  Add coconut milk for richer sticky rice

Storage

Best eaten fresh. Can refrigerate up to 2 days; reheat by steaming.

Frequently Asked Questions