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Loading...Steamed sticky rice is the soul of Lao cuisine, eaten at nearly every meal and traditionally served in small woven bamboo baskets. Unlike sticky rice in other Southeast Asian countries, Lao-style sticky rice is soaked and steamed—not boiled—to produce distinct, separate grains with a chewy texture. Diners pinch off small pieces with their hands and roll them into bitesize balls to scoop up accompanying dishes.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings4
Yield4 side servings (about 4 cups cooked)
Nutrition Facts
Per serving (estimated)
- 260 kcalCalories
- 0.5 gFat
- 0.1 gSaturated Fat
- 58 gCarbs
- 2 gFiber
- 0 gSugar
- 5 gProtein
- 10 mgSodium
- 70 mgPotassium
- 15 mgCalcium
- 1 mgIron
- 0 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the rice
- 2 cups (400 g) Lao or Thai long-grain glutinous rice (sweet rice)
- 4 cups cool water, for soaking
- 1/2 teaspoon fine sea salt (optional)
- 3-4 cups water, for the steamer pot
Directions
- Place the glutinous rice in a large bowl and rinse with cool water 2 to 3 times, swirling gently and draining until the water runs nearly clear.
- Cover the rice with at least 2 inches of cool water, add the salt if using, and soak at room temperature for 6 to 12 hours; overnight is ideal.
- Drain the soaked rice thoroughly in a fine-mesh colander for 15 to 20 minutes, shaking occasionally to shake off excess moisture.
- Set up a steamer by filling a large pot with 2 to 3 inches of water and bringing it to a rolling boil, then line a bamboo or metal steamer basket with cheesecloth.
- Spread the drained rice in an even layer about 1 to 1.5 inches deep in the steamer basket, cover tightly with a tight-fitting lid or a clean kitchen towel, and steam over high heat for 20 to 25 minutes.
- After 10 minutes, carefully lift the lid and gently flip the rice with a wooden paddle or chopsticks, then continue steaming until the grains look translucent, tender, and slightly chewy with no chalky centers.
- Transfer the hot rice to a clean bowl or wooden serving board, cover tightly, and let rest for 5 minutes so residual steam evenly distributes moisture throughout.
- Traditionally, turn the rice onto a wooden board, work it briefly with a paddle, then pile it into a small woven bamboo basket (tip khao) for serving alongside jeow dips, larb, or grilled meats.
Cook’s Notes
- Look for long-grain Thai or Lao glutinous rice labeled 'sweet rice'; short-grain or Japanese mochiko varieties produce a different, mochi-like texture.
- Soaking is non-negotiable—proper hydration prevents uneven cooking and yields the chewy, separate grains Lao rice is prized for.
- For authentic presentation, serve in a small woven bamboo basket called a tip khao and eat with your right hand by pinching and rolling the rice into small balls.
- To reheat leftovers, sprinkle with a tablespoon of water and re-steam for 5 to 7 minutes; microwaving tends to make the rice rubbery and hard.
- Never boil Lao sticky rice directly in water—that method is common in other Southeast Asian countries but considered inauthentic in Laos, where steaming is the only traditional technique.
