Thai Sticky Rice (Khao Niew)
Sticky rice, known in Thai as khao niew, is the foundation of Isaan cooking. It’s eaten by hand, shared at the table, and served alongside dishes like som tum, larb, grilled meats, and jeow dipping sauces. In northeastern Thailand, sticky rice isn’t a side dish. It’s the meal.
- Prep time
- 5 hr
- Cook time
- No separate cook time
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups sticky rice, uncooked
- 8-10 cups water. If your pot is larger, you may need more water.
- Salt. Optional. For added to cooked rice
Instructions
- 1
Rinse the sticky rice several times until the water runs mostly clear. Soak the rice in room-temperature water for at least 4 to 5 hours, or overnight for best results. Do not soak longer than 24 hours or the grains may break down.
- 2
Fill the bottom of your stainless steel steamer pot with enough water to generate steady steam for about 20 to 25 minutes without drying out. Depending on the size of your pot, this is usually about 10-12 cups of water. Larger pots will need more water and slightly longer steaming time. This tip is important* The water level should sit well below the bamboo basket. When the basket is placed on top, it should never touch the water. Leave at least 2 inches of space between the water and the bottom of the basket so the rice steams properly rather than boiling.
- 3
After soaking, drain the sticky rice and give it a quick rinse. Line the bamboo basket with cheesecloth, then add the rice, spreading it into an even layer. Fold the cheesecloth over the rice so it’s fully covered. Cover with a lid. (See photo in the post above for how the rice should sit in the basket.)
- 4
Set the bamboo basket on top of the stainless steel pot before turning on the heat. Bring the water in the pot to a strong boil, then steam the rice over high heat for 20-30 minutes. Rice that soaked for less time may need closer to 30-40 minutes total steaming. Keep the lid on during this stage so the steam stays trapped and cooks the rice evenly.
- 5
. At about the 15-minute mark, carefully lift the lid and check the rice. The grains should star to look translucent and shiny. Use a long fork or wooden spoon to taste a small piece. Be careful of the hot steam. If the rice still tastes chalky in the center, it needs more time.
- 6
. This step is key to evenly cooked sticky rice. Carefully remove the bamboo basket from the pot and open the cheesecloth. Using a fork or wooden spoon, gently flip the rice, bringing the bottom portion to the top. Lightly fluff the rice to release excess steam and moisture so it doesn’t turn mushy.
- 7
Wrap the cheesecloth back over the rice, place the basket back onto the pot, and steam for another 10-15 minutes until the rice is fully cooked, soft, and chewy. Once done, remove the basket from the pot, fluff the rice again, and let it rest uncovered for a few minutes before serving.
- 8
Place the cooked rice in another sticky rice basket, the kind used for serving rice as you might sometimes see at your favorite Thai restaurant. Sprinkle salt on the rice if you prefer so