Khao Niaw

Name: Khao Niaw
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 400 g glutinous rice; as needed water; 1/2 tsp fine sea salt; banana leaf to line; 1 tsp sesame

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Khao Niaw, or sticky rice, is a beloved staple in the Isaan region of Thailand, where it's cooked with a practiced hand and an eye for balance. Traditionally, it's prepared in woven baskets, with salt and fat used liberally to enhance its natural sweetness and chewy texture. This version captures the essence of Isaan home cooking, where family meals are a time to gather and share.

The finished rice should be tender yet firm, with each grain clinging together in a satisfying bite. Lightly seasoned with fine sea salt and a hint of sesame, Khao Niaw is a versatile companion to a variety of dishes, offering a comforting and familiar warmth at the Thai table.

Ingredients

400 gglutinous rice
as neededwater
1/2 tspfine sea salt
banana leafto line
1 tspsesame

Method

Rinse 400 g of glutinous rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Drain the rice thoroughly using a fine-mesh sieve.
Soak the rinsed rice in a large bowl of water for at least 4 hours, or overnight if possible. This soaking process is crucial for achieving the desired sticky texture that characterizes Khao Niaw.
Drain the soaked rice and transfer it to a steamer basket lined with a banana leaf. The banana leaf adds a subtle aroma and prevents the rice from sticking to the basket.
Fill a pot with enough water to reach just below the steamer basket and bring it to a boil over high heat. Once boiling, reduce the heat to medium-high and place the steamer basket over the pot, making sure the water does not touch the rice.
Cover the rice with another banana leaf or a lid, and steam for about 20-25 minutes. Check the rice by gently pressing a few grains between your fingers; they should be tender and sticky, yet separate easily.
Once the rice is cooked, transfer it to a large bowl and sprinkle with 1/2 tsp fine sea salt and 1 tsp sesame seeds. Use a wooden spoon or rice paddle to gently fold the salt and sesame seeds into the rice, ensuring even distribution without mashing the grains.
Serve the Khao Niaw warm, allowing its fragrant aroma to complement the meal. The rice should be sticky enough to form small balls with your fingers, a traditional way to enjoy it.