About this dish
Glutinous rice steamed in a woven bamboo basket, eaten by hand with every meal.
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History & Origin
Laos has the highest sticky rice consumption per capita in the world — it's eaten with the hands, rolled into small balls to scoop up other dishes.
Ingredients
🌾Thai glutinous (sticky) rice, 2 cups
💧Cold water, enough to cover rice by 3 inches
🧺Traditional bamboo steaming basket (huad), 1
🫙Bamboo steaming pot (maw nung), 1 — or a large wok with a rack
💧Water for steaming, 3-4 cups
Method
Serves 21
Place the glutinous rice in a large bowl and cover with cold water by at least 3 inches. Soak for a minimum of 6 hours, or ideally overnight — this step is essential for getting the right soft, chewy texture.2
Drain the soaked rice thoroughly in a colander. Rinse once gently with cold water and let it drain well for a few minutes.3
Fill your steaming pot or wok with 3-4 cups of water and bring it to a rolling boil. Place the bamboo basket on top — the basket should sit above the water, not touching it, so the rice steams rather than boils.4
Transfer the drained rice into the bamboo basket, spreading it in an even layer. Place the lid on top and steam over high heat for 15 minutes.5
After 15 minutes, flip the rice mass over using a wooden spoon or spatula — this ensures even cooking on both sides. Replace the lid and steam for another 10-15 minutes until the rice is glossy, sticky, and fully translucent with no white hard centers.6
Remove the basket from the heat and let the rice rest for 5 minutes with the lid on. Transfer to a sticky rice serving basket (kratip) or any covered container to keep it warm and moist.7
Serve immediately at the table. Pinch off a small ball of rice with your fingers, roll it gently, make a small indent with your thumb, and use it to scoop up your dishes — this is the authentic Lao way to eat it.User Reviews
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