Entree: Laos – Vientiane & Central Laos – ເຂົ້າໜຽວ ➤ khao niew (Steamed Lao glutinous sticky rice served as the staple carbohydrate)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 40 min

Additional 15 min

Total 1 hr

Ingredients

- 3 cups (570 g) glutinous (sweet) rice (sticky rice)
- Water, enough to cover rice for soaking
- Water for steaming as needed
- 1/2 tsp (3 g) salt (optional)
- Banana leaf or cheesecloth for lining steamer (optional)

Instructions

1. Rinse the glutinous rice under cold water until the rinse water runs clear, then place in a bowl and cover with cold water. Soak for at least 3 hours or up to overnight.
2. Drain the soaked rice in a fine mesh sieve. Line a bamboo or metal steamer basket with banana leaf or a damp cheesecloth. Mound the rice in the basket, sprinkle salt over if using, and set the basket over a pot of boiling water with the steam escaping but not touching the rice.
3. Steam the rice, covered, for 20–25 minutes. Remove the basket, gently fluff and turn the rice with a flat spatula or rice paddle, then return to steam another 10–15 minutes until grains are tender and translucent.
4. Remove from heat and let rest, covered, 5 minutes. Serve hot in a woven bamboo container or bowl; eat by hand by rolling small portions into balls and pairing with grilled meats, laap, or dipping sauces.