How To Cook Thai Sticky Rice (Khao Niao)
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Today, I’m taking you on a trip to Isan where I’ll show you how to cook Thai sticky rice, also known as khao niao. In northern and northeastern Thailand, this type of rice is more than just a staple food, it’s a symbol of family and tradition. I have many memories of eating it every day with my grandparents, who raised me until I was 6 years old, and I’d love to share some of our traditions with you.
Northern and northeastern Thailand
Let’s journey to my birth region, Isan (or Isaan), where sticky rice is the most popular every day food. Most of the local Thai people here, as well as in the northern region of Thailand (and even in Lao) prefer it over regular white rice. Now that I come to think of it, I’ve never even seen my grandparents eat regular jasmine rice!
Now, why do we love sticky rice so much? I’m quite sure it’s the way it complements certain regional Thai foods. It pairs perfectly with dipping sauces like this shrimp paste chili dip, grilled or roasted meat like these marinated chicken wings, spicy salads like larb moo, and even with fish.
But that’s not all. In Isan, we have a tradition of sharing our food. For us, food is a way of bringing people together and strengthening our relationships with other people. Local Isan people are very generous and kind. If you pass by someone’s house while they’re eating, they might yell “ma kin khao du” which translates to “come and eat”. One big plate of food is often shared by many people.
Once the rice is perfectly steamed, we transfer it to a bamboo pot and share it with others around us. We take some rice with 3 fingers, “roll” it into a ball, and dip it into a dipping sauce or use it as an accompaniment with other Thai food. We love the company of others and enjoy the time when we can just sit and eat together.
So, if you haven’t visited the northeastern part of Thailand yet, then here’s your cue! We have a unique culture and cuisine, and everyone will welcome you openly. Don’t be shy, take your place and grab a piece of sticky rice!
Notes
- You might also know sticky rice as glutinous rice or sweet rice. But, it’s not actually sweet, and doesn’t contain gluten either. It’s important to get the right type of short grain rice, jasmine rice or even sushi rice will not work with the steaming method.
- Sticky rice has to be soaked in water for several hours (at least 4 hours to overnight for the best results) before steaming it. Traditionally, we steam it in a bamboo steamer.
- Sticky rice can’t be cooked, instead it is steamed over simmering water.
- It’s one of the most important ingredients in some Thai desserts, like mango sticky rice.
- Khao niao literally translates to “rice sticky”.
- The texture comes from the type of starch it contains, which is high in amylopectin. When you cook and steam it properly, the starch will stick together and make the rice grains sticky.
What you need
I will explain 2 ways of steaming, the regular way and the traditional way.
- Conventional stack-able steamer + cotton steamer cloth – regular way
- Thai sticky rice kit (Aluminum steamer pot for Thai sticky rice and a bamboo basket for steaming) – traditional way
- Sticky rice
- Water
How to cook Thai sticky rice
The method remains the same each time you make sticky rice, just soak and steam! First, I’ll explain the regular way.
-
Fill a bowl or other large enough container with 21oz / 600gr sticky rice. Then fill it with 4.5cups / 800ml room temperature water, and let it soak for at least 4 hours or overnight (at room temperature).
-
Fill the bottom of a steamer halfway through with water and bring to boil over medium heat. If it’s your first time cooking sticky rice, you should check halfway through the steaming process to make sure the water has not evaporated all the way.
-
Meanwhile, drain the water and wash 3 times. The rice that my family and I use comes from our own rice fields, so we wash it first because it might have some impurities or rice grain “jackets” in it.
-
Lay a cheesecloth parcel on the bottom of the steamer tray and lay the sticky rice on top. Spread out evenly, this is important to ensure that each grain of rice gets cooked evenly.
-
Fold the cheesecloth parcel to the inside and make sure the rice is fully covered.
-
By now, the water should be boiling, place the steamer tray on top of the boiling water, and then close the steamer lid. Steam for 20 minutes over medium heat.
-
Remove lid and spread out rice with a rice spoon, then transfer to a bamboo basket for sticky rice or a heatproof bowl and cover until ready to serve.
Traditional way
- Fill a bowl or other large enough container with 21oz / 600gr sticky rice. Then fill it with 4.5cups / 800ml of room temperature water, and let it soak for at least 4 hours or overnight (at room temperature). If you see any impurities coming to the surface, remove them.
- Fill an aluminum steamer pot for Thai sticky rice for 2 inches with water and bring to boil over medium heat.
- Transfer the soaked rice and the excess water to the bamboo basket for steaming. Wash the rice with room temperature tap water while in the basket.
- Place the basket on top of the steamer pot and cover with a lid.
- After 15 minutes, gently flip the rice by shaking the bamboo basket. Tip: push the sides, so the rice doesn’t stick to it.
- Steam for 5 more minutes, remove the lid and spread out rice with a rice spoon, then transfer the rice to a bamboo basket.
Fun facts
- Many years ago, when I was still a little girl, I lived with my grandparents. And every morning, my grandfather would wake up at 4 o’clock to make sure that our family had warm sticky rice for the day. He did this even when it was cold outside, or when it was raining, and even when he had a little too much to drink the night beforehand.
Fast-forward to a year ago, when I finally moved back to Thailand all the way from Belgium (woohoo!), I moved back in with my grandparents for a few months. And guess what? My granddad, who is now taking care of my little niece and nephew, is still getting up before the dawn of sun, to steam some delicious sticky rice for the family!
- In Isan, we say that sticky rice gives you energy to work hard and for a long time. Because it is higher in carbs than regular rice, so it gives you energy over time. This is also why, after eating a large portion of sticky rice, you might suddenly feel tired. (I can confirm that you will feel tired after eating much sticky rice!)
Impress at the table with your new knowledge of Thai culture, and share this recipe for how to cook Thai sticky rice with others. But before you go, don’t forget to leave a comment and a rating!
How To Cook Thai Sticky Rice (Khao Niao)
Description
Soak and steam to make perfectly chewy and fragrant grains!
Ingredients
Instructions
Regular way
-
Fill a bowl or other large enough container with 21oz / 600gr sticky rice. Then fill it with 4.5cups / 800ml room temperature water, and let it soak for at least 4 hours or overnight (at room temperature).
-
Fill the bottom of a steamer halfway through with water and bring to boil over medium heat. If it's your first time cooking sticky rice, you should check halfway through if the water has not evaporated all the way.
-
Meanwhile, drain the water and wash 3 times.
-
Lay a cheesecloth parcel on the bottom of the steamer tray and lay the sticky rice on top.
Spread out evenly! -
Fold the cheesecloth parcel to the inside and make sure the rice is fully covered.
-
By now, the water should be boiling, place the steamer tray on top of the boiling water, and then close the steamer lid. Steam for 20 minutes over medium heat.
-
Remove lid and spread out rice with a rice spoon, then transfer to a bamboo basket for sticky rice or a heatproof bowl and cover until ready to serve.
Traditional way
-
Fill a bowl or other large enough container with 21oz / 600gr sticky rice. Then fill it with 4.5cups / 800ml of room temperature water, and let it soak for at least 4 hours or overnight (at room temperature).
If you see any impurities coming to the surface, remove them. -
Fill an aluminum steamer pot for Thai sticky rice for 2 inches with water and bring to boil over medium heat.
-
Transfer the soaked rice and the excess water to the bamboo basket for steaming. Wash the rice with room temperature tap water while in the basket.
-
Place the basket on top of the steamer pot and cover with a lid.
-
After 15 minutes, gently flip the rice by shaking the bamboo basket.
Tip: push the sides, so the rice doesn't stick to it. -
Steam for 5 more minutes, remove the lid and spread out rice with a rice spoon, then transfer the rice to a bamboo basket.
Servings 4
- Amount Per Serving
- Calories 254kcal
- % Daily Value *
- Total Fat 0.5g1%
- Total Carbohydrate 52g18%
- Dietary Fiber 2.6g11%
- Protein 5.2g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use the nutrition card in this recipe as a guideline.
- Soaking: The rice needs to be soaked in water for at least 4 hours to overnight.
- Steaming: Steaming for 20 minutes is ideal if you follow the rice/water ratio in this recipe.
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