📝 About This Recipe
Transport your kitchen to the vibrant streets of Northern Thailand and Laos with this quintessential staple of Isan cuisine. Known for its addictive, chewy texture and subtle floral aroma, Khao Niao is more than just a side dish—it is a communal vessel used to scoop up bold curries and spicy salads. This recipe masters the traditional 'soak and steam' method, ensuring every grain is perfectly tender without ever becoming mushy.
🥗 Ingredients
The Rice
- 3 cups Thai Long-Grain Glutinous Rice (Look for 'Sweet Rice' or 'Sticky Rice' labels; do not use jasmine rice)
- 6-8 cups Filtered Water (For soaking the grains)
- 1/2 cup Room Temperature Water (For splashing during the steaming process)
Steaming Setup
- 4-5 cups Tap Water (For the steaming pot)
- 2 pieces Pandan Leaf (Optional; tied in a knot for aromatic steam)
👨🍳 Instructions
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1
Place the dry glutinous rice in a large mixing bowl and cover with cool water. Swirl the rice gently with your hand; the water will turn cloudy. Drain and repeat this rinsing process 3-4 times until the water runs clear.
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2
Submerge the rinsed rice in at least 2-3 inches of filtered water. Let it soak for a minimum of 4 hours, or ideally overnight (8-12 hours) for the best texture.
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3
When ready to cook, drain the rice thoroughly through a fine-mesh sieve. Do not rinse it again after the long soak.
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4
Prepare your steamer. If using a traditional Thai 'Huad' (bamboo basket), soak the basket in water for 10 minutes to prevent scorching. If using a metal steamer, line the insert with a piece of damp cheesecloth.
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5
Fill your steaming pot (the 'Mor Nueng') with about 4-5 cups of water. Add the knotted pandan leaves to the water if using. Bring the water to a steady, rolling boil over medium-high heat.
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6
Transfer the drained rice into the bamboo basket or cheesecloth-lined steamer. Level the rice out but do not pack it down; steam needs to circulate through the grains.
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7
Place the basket or steamer insert over the boiling water. Cover with a lid (or a small pot lid that fits inside the basket).
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8
Steam the rice for 15 minutes. You will begin to smell a distinct, sweet popcorn-like aroma.
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9
Carefully remove the lid. Using a wooden paddle or by tossing the bamboo basket, flip the rice 'cake' over so the top grains are now at the bottom. This ensures even cooking.
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10
Lightly sprinkle the 1/2 cup of room temperature water over the rice after flipping. This adds just enough moisture to keep the exterior grains from drying out.
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11
Cover and steam for another 10-15 minutes. Check a few grains; they should be translucent and tender-chewy, not hard or chalky in the center.
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12
Once finished, remove from heat. Immediately spread the rice out on a clean wooden board or a large tray. Use a spatula to gently toss and 'fan' the rice for 1 minute to let excess steam escape. This prevents the rice from becoming soggy.
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13
Transfer the rice to a 'Kratip' (traditional woven basket) or wrap it in a clean kitchen towel and place it in a bowl to keep it warm and pliable.
💡 Chef's Tips
Always use 'Glutinous' or 'Sweet' rice; regular long-grain rice will not work for this method. Never skip the soaking step; 4 hours is the absolute minimum, but 8-10 hours yields the most uniform texture. If the rice feels too dry after the first 15 minutes, increase the amount of water you sprinkle on it during the flip. To prevent sticking to your hands when eating, dampen your fingers slightly with water before grabbing a pinch. Store leftovers in an airtight container; reheat by steaming for 5 minutes rather than microwaving to maintain the chew.
🍽️ Serving Suggestions
Serve alongside Gai Yang (Thai Grilled Chicken) for the ultimate street food experience. Pair with Som Tum (Green Papaya Salad) to balance the spicy and sour flavors with the neutral rice. Use it to scoop up Larb Moo (Spicy Minced Pork Salad) instead of using a fork or spoon. For a sweet treat, serve with fresh mango slices and a drizzle of salted coconut cream. Enjoy with a cold Thai lager or a refreshing iced hibiscus tea.