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ข้าวเหนียว
Khao Niaw, or Thai sticky rice, is a fundamental staple of Isan (Northeast) and Northern Thai cuisine. This glutinous rice is soaked for several hours, then steamed in a traditional bamboo basket until it becomes soft, sticky, and translucent. Unlike jasmine rice cooked in water, sticky rice must be steamed to achieve its characteristic chewy, cohesive texture. Traditionally served in a woven bamboo container called a 'kratip,' sticky rice is eaten by hand, rolled into small balls and used to scoop up grilled meats, spicy salads, and dipping sauces. It's the perfect accompaniment to dishes like som tam, larb, and grilled chicken, and is an essential part of daily life in Northeastern and Northern Thailand.
Place the glutinous rice in a large bowl. Rinse the rice thoroughly under cold running water, swirling it with your hands and draining the water. Repeat this process 6-10 times until the water runs mostly clear and the starch has been removed. This is crucial for preventing gummy, overly sticky rice.
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Place the rinsed rice in a large bowl and add enough cool water to cover the rice by at least 2 inches. Let the rice soak at room temperature for at least 4 hours, or ideally 6-8 hours. You can also soak it overnight. The rice grains will expand and become opaque white as they absorb water. Inadequately soaked rice will remain hard in the center after steaming.
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For restaurant-quality rice (as used by Michelin-starred establishments), after rinsing thoroughly, add enough water to cover the rice. Stir in a small amount of alum powder (about 1/4 tsp for 500g rice) for about 10 seconds, then drain and rinse. Repeat this alum rinse 3 times total until the water runs clear. Then soak the rice in clean water for at least 3 hours. This method produces exceptionally white, soft, and evenly textured rice.
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Fill the bottom pot of a Thai sticky rice steamer (or a regular steamer pot) with water until it's about three-quarters full. Bring the water to a boil over high heat. If using a bamboo steamer basket, line it with cheesecloth, muslin, or a thin kitchen towel. If you don't have a Thai sticky rice steamer, you can use any steaming setup with a basket that fits over boiling water - just make sure the rice won't fall through the holes.
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After soaking, drain the rice completely in a colander or strainer. Shake off excess water but don't rinse again. The rice should be swollen and opaque white.
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Once the water is boiling vigorously, spread the drained rice evenly in the lined steamer basket. Don't pack it down - keep it loose for even steaming. Place the basket over the boiling water, cover with a lid (or the cone lid if using a bamboo steamer), and steam for 15 minutes over high heat. Keep the water at a rolling boil throughout.
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After 15 minutes, remove the lid and quickly flip the entire mass of rice over using a wooden spoon or spatula. This ensures even cooking, as the rice on the bottom cooks faster. Cover again and steam for another 10-15 minutes. The rice is done when all grains are soft, sticky, translucent, and have no hard centers. Test by tasting a few grains from different areas.
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Once the rice is fully cooked (soft, sticky, and translucent with no hard centers), remove it from the steamer and transfer it to a covered container. Let it rest for 5-10 minutes. This allows the rice to finish absorbing any residual moisture and helps it achieve the perfect texture. Traditionally, sticky rice is transferred to a woven bamboo container called a 'kratip' which keeps it warm and allows excess moisture to escape.
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Serve the sticky rice warm in a traditional bamboo basket (kratip) or in a covered bowl. Sticky rice is traditionally eaten by hand: take a small amount, roll it into a ball between your fingers, and use it to scoop up other dishes or dip into sauces. It's the perfect accompaniment to grilled meats (like gai yang or moo ping), spicy salads (som tam, larb), and various dipping sauces.
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Per serving
Sticky rice (khao niaw) has been cultivated in mainland Southeast Asia for thousands of years and is the primary staple food in Laos, Northern Thailand, and Northeastern Thailand (Isan). While Central and Southern Thailand traditionally eat jasmine rice, sticky rice remains the foundation of meals in these regions. The cultivation and preparation of sticky rice is deeply tied to the agricultural calendar and cultural identity of Isan and Northern Thai people. Traditionally, sticky rice is served in woven bamboo containers called 'kratip' that allow the rice to breathe while keeping it warm. The practice of eating sticky rice by hand, rolling it into balls, is a communal activity that brings families together. During harvest season, sticky rice is celebrated in festivals, and the first harvest is often offered to monks and spirits. The rice is so central to Isan culture that people from the region are sometimes affectionately called 'luk khao niaw' (children of sticky rice). Different varieties of glutinous rice are grown for different purposes - some for savory dishes, others specifically for desserts.
Authentic khao niaw has several critical requirements: (1) It must be made from Thai glutinous rice (khao niao), preferably the long-grain variety called 'khao niao kiao ngu' - not sushi rice or any other short-grain rice. (2) The rice must be soaked for a minimum of 4 hours, ideally 6-8 hours - this step cannot be skipped or shortened. (3) The rice must be steamed, never boiled in water like regular rice. Traditional equipment includes a conical bamboo steamer basket (huad) and a special pot, though any steamer setup works if the steam can circulate properly. (4) Proper rinsing (6-10 times until water runs clear) is essential to remove excess starch. (5) The rice should be flipped halfway through steaming for even cooking. (6) Finished rice should be soft, sticky, translucent, and have no hard centers. (7) It's traditionally served in a woven bamboo container (kratip) that maintains the perfect moisture level. (8) Sticky rice is eaten by hand in Northern Thailand and Isan - diners roll small amounts into balls and use them to scoop up other dishes. (9) In Isan and Northern culture, sticky rice is eaten at every meal and is the primary carbohydrate, unlike Central Thailand where jasmine rice dominates. (10) The rice should stay fresh and pliable for several hours after cooking - if it becomes hard and dry quickly, it wasn't properly soaked or steamed. Real khao niaw is a daily staple, not just for desserts, and its preparation is considered an essential skill passed down through generations.
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