Sticky Rice (Khao Niew)

Sticky Rice (Khao Niew) is a versatile and essential side dish in Thai and Laotian cuisine. Whether served alongside savory dishes, as a dessert, or enjoyed as a snack, it’s the perfect complement to any meal. Best of all, it’s surprisingly easy to make, offering a delicious and authentic experience every time.

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Prep

Soak the rice in a large bowl at least overnight.  Change the water at least 2 times per day until it runs clear.  Also soak the basket that you will cook in water to prevent sticking. 

Cooking

Place the rice in the basket and add about 3” water to the pot below.  Turn on high.  Once you see steam put a lid over the basket and cook for about 10 minutes.  Remove the lids and flip the rice over in the basket.  You can move the basket to release the rice and then flip it over.  Place it back on the pot with the lid on and cook for another 10 minutes. 

Storing

In a Sticky Rice Basket
If you have a rice basket, you can store your sticky rice in it. Simply place the rice in the basket and place it in the microwave.

Wrapped in Foil
For a simpler method, wrap your sticky rice tightly in aluminum foil. This helps preserve its texture and keeps it from drying out. When you’re ready to eat, just unwrap and add it to your dish.

Re-steaming for Freshness
The best way to reheat sticky rice once it dries is by re-steaming it, just like you did initially. Place the rice in a bamboo basket (or any steamer you have), and steam it for about 10 minutes until it’s hot and soft. Note that you don’t need to soak the rice again.

Left over Rice If you are lucky enough to have rice leftover you can use it to make Sweet Coconut Sticky Rice. It is a great snack, desert, or breakfast dish.