Lao Sticky Rice (Traditional Method)
Lao sticky rice is a staple in most meals in Laos, deeply embedded in the culture, religion, and festivities. Unlike long grain rice, it is starchier and has a bouncier texture. It is traditionally eaten with the hands, often dipped in sauces.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 cups sticky rice
- water as needed
Instructions
- 1
Rinse the rice with room temperature water about 3 time until the water runs clear.
- 2
Add enough room temperature water to cover the rice, ensuring the water level is at least two inches above the rice. Soak the rice in this water for at least 12 hours overnight.
- 3
In a traditional sticky rice steamer, add enough water to fill the pot to at least 5 inches from the bottom. Bring the water to a boil, then place the bamboo steamer on top of the pot with the rice and steam for 15 minutes with a lid.
- 4
Flip the rice over and steam for another 15 minutes until rice becomes translucent.
- 5
Place the rice on a flat surface and tumble around to release the heat and then place in a container.