Khao Kam (Purple Rice)

1. 1

   Inspect and Rinse the Rice

   Measure the black sticky rice into a large bowl. Run your fingers through the rice carefully, checking for and removing any small pebbles, hulls, or other impurities. Rinse the rice thoroughly under cold running water, gently agitating with your fingers. Continue rinsing until the water runs relatively clear - it may retain a slight purple tint, which is normal.

   5m

   Tips:

   • • Black sticky rice will release some color when rinsed - this is natural
   • • Be thorough with the inspection as small stones can sometimes be present
   • • Use a fine-mesh strainer to prevent losing any grains
2. 2

   Soak the Rice

   Transfer the rinsed rice to a large bowl and cover with at least 2 inches of cold water above the rice level. Allow to soak for a minimum of 4 hours, or preferably overnight (8-12 hours). The grains will absorb water and expand significantly, becoming plumper and ready for steaming. The soaking water will turn dark purple or black.

   4h

   Tips:

   • • Overnight soaking ensures the most even cooking
   • • The rice should increase noticeably in size after soaking
   • • Don't skip this step - unsoaked black rice will not cook properly
   • • Room temperature soaking is fine, but refrigerate if soaking longer than 12 hours
3. 3

   Prepare Steaming Equipment

   Fill a traditional aluminum steamer pot or a regular pot with about 2-3 inches of water. Bring the water to a rolling boil over medium-high heat. If using a bamboo steaming basket, this is the ideal method as it imparts a pleasant aroma. Alternatively, line a metal steamer with cheesecloth to prevent rice from falling through.

   5m

   Tips:

   • • Bamboo steamers are traditional and add subtle aroma to the rice
   • • Ensure the water level doesn't touch the bottom of the steamer basket
   • • Keep extra boiling water ready to replenish during steaming
4. 4

   Drain and Prepare Rice for Steaming

   After soaking, drain the rice completely in a colander or fine-mesh strainer. Give the rice one final rinse under running water directly in the strainer to remove excess starch and any remaining soaking water. Shake well to remove as much water as possible. Transfer the drained rice to your steaming basket or lined steamer, spreading it out evenly.

   3m

   Tips:

   • • Drain thoroughly - excess water can make the rice mushy
   • • Spread rice evenly in the steamer for uniform cooking
   • • The final rinse helps achieve the right texture
5. 5

   First Steam

   Place the steaming basket with rice over the boiling water, ensuring the basket doesn't touch the water surface. Cover with a tight-fitting lid. Steam for 20 minutes over medium heat, maintaining a steady steam. Check occasionally to ensure the water hasn't evaporated completely, adding more boiling water if needed.

   20m

   Tips:

   • • Maintain steady steam throughout - don't let the water boil dry
   • • Don't lift the lid during this initial steaming period
   • • The rice should start to become fragrant
6. 6

   Flip and Second Steam

   After 20 minutes, carefully remove the lid (watch for hot steam). Using a rice paddle or spatula, gently flip and turn the rice mass to bring the bottom rice to the top and vice versa. This ensures even cooking throughout. Re-cover and steam for an additional 15-20 minutes until the rice is tender, glossy, and has a deep purple color. The grains should be chewy but fully cooked through.

   20m

   Tips:

   • • Flipping is crucial for even cooking of black sticky rice
   • • The rice is done when it's uniformly purple and tender with a pleasant chew
   • • Taste a few grains from different areas to check for doneness
   • • If still firm, steam for an additional 5-10 minutes
7. 7

   Rest and Serve

   Remove the steamer from heat and let the rice rest, covered, for 5 minutes. This allows the rice to set and develop the best texture. Transfer to a traditional woven bamboo basket (kratip) for serving, or to a serving bowl. Khao kam can be served plain as a nutritious rice accompaniment, or dressed with coconut milk and sugar for a sweet version.

   5m

   Tips:

   • • The resting period helps achieve the perfect sticky texture
   • • Traditionally served in a bamboo basket with a lid
   • • Can be kept warm for up to 2 hours if kept covered
   • • Best enjoyed fresh but can be stored and reheated by steaming

• •Always use Thai black sticky rice (khao niao dam) - Chinese black rice is different and not glutinous
• •The soaking step is absolutely essential - never skip it, as unsoaked black rice won't cook properly
• •Authentic preparation uses a bamboo steamer basket over an aluminum pot for best results and traditional aroma
• •Black sticky rice takes longer to cook than white sticky rice due to the intact bran layer
• •The rice should be deep purple when cooked - if it remains very dark or black, it needs more steaming
• •Store uncooked black sticky rice in an airtight container in a cool, dry place for up to one year
• •Leftover cooked rice can be refrigerated for 3 days and resteamed to restore texture
• •For a creamier texture, some cooks mix 1 cup black sticky rice with 2 cups white sticky rice
• •Check the water level periodically while steaming and add boiling water if needed
• •The rice should have a subtle nutty, slightly sweet flavor and pleasant chewy texture when properly cooked

• •
  khao-soi
• •
  larb-moo
• •
  som-tam
• •
  gai-yang
• •
  nam-prik-ong

Khao Kam (black/purple glutinous rice) has been cultivated and cherished in Northern Thailand for centuries, with particularly strong traditions in Nan and Chiang Mai provinces. The rice is not just a food staple but holds deep cultural and spiritual significance in Lanna (Northern Thai) culture. Historically, black sticky rice was considered precious and was often reserved for special ceremonies, religious offerings to monks, festivals, and important celebrations. In traditional Northern Thai and Lao communities, colored sticky rice varieties including khao kam have been symbols of prosperity, community, and spiritual connection. The rice was traditionally steamed in bamboo baskets over earthenware pots, a method still practiced in many northern villages today. Thai folklore attributes healing properties to black sticky rice, believing it strengthens internal organs, calms nerves, and banishes depression. The cultivation of black glutinous rice in Thailand's northern highlands has been passed down through generations, with farmers maintaining heirloom varieties that produce the distinctive deep purple-black grains. During harvest festivals and important Buddhist ceremonies, khao kam is often prepared and shared among community members or offered at temples. The rice is also integral to the preparation of khao lam (sticky rice in bamboo tubes), where black and white sticky rice are mixed with coconut cream and sugar, then roasted in bamboo sections - a beloved traditional Northern and Northeastern Thai snack. Today, khao kam has gained international recognition not only for its striking appearance and unique flavor but also for its exceptional nutritional profile, being rich in anthocyanins and antioxidants. It remains a source of regional pride in Northern Thailand and continues to be an important part of Lanna culinary heritage.

Authentic khao kam must be prepared using genuine Thai black glutinous rice (khao niao dam), which is distinctly different from Chinese or other Asian black rice varieties. The authentic Thai variety is truly glutinous/sticky when cooked, whereas some other black rice varieties are not sticky at all. Traditional preparation always involves soaking the rice for at least 4 hours or overnight - this is non-negotiable for proper cooking and texture. The most authentic cooking method uses a conical bamboo steaming basket (huad) placed over a traditional aluminum steaming pot, as the bamboo imparts a subtle, pleasant aroma to the rice. The rice must be steamed, never boiled, to achieve the proper chewy, sticky texture that defines khao niao. During steaming, the rice must be flipped halfway through to ensure even cooking throughout - this is a crucial step that many modern recipes omit. When properly cooked, authentic khao kam should be a deep, vibrant purple color (not black), tender yet pleasantly chewy, and have a subtle nutty-sweet flavor. The rice should stick together but not be mushy or wet. In Northern Thailand, khao kam is traditionally served in handwoven bamboo baskets called 'kratip' or 'tip khao', which keep the rice warm and maintain its texture. While often enjoyed plain as an accompaniment to Northern Thai curries, salads, and grilled meats, khao kam can also be prepared as a sweet dish by mixing with coconut milk and palm sugar after steaming. However, this sweetening is done after steaming, never during. The practice of mixing black sticky rice with white sticky rice (in a 1:2 ratio) is also considered authentic and traditional, particularly for ceremonial use, as it creates visual interest and slightly mellows the intense flavor while adding creaminess. Important note: if purchasing black sticky rice, always verify it is a product of Thailand and specifically labeled as glutinous or sticky rice to ensure authenticity.