Cooking Lao Sticky Rice
Sticky Rice is the preferred rice for Laos and northern Thailand. Sticky Rice is best serve with Classic Thai / Lao Hot Sauce and Lap Lao Beef.
You must serve at least one of the sticky rice dipping sauces when you serve sticky rice:
Roasted Tomato Chili Sauce
Classic Thai / Lao Hot Sauce
Eggplant Chili Sauce
Jeow Ba Dek
Unlike Khao Chow which is jasmine rice, sticky rice is always served in a bamboo basket, as seen in the video below. It is traditionally eaten with your hands. The rice should not stick to your fingers when properly cooked. If the rice sticks to your hands, next time, reduce the cooking time because each crop of rice is different.
When purchasing sticky rice, make sure the label states "Glutinous" and that the rice is a product of Thailand.
How to cook Sticky Rice:
1. Rinse the glutinous rice several times to remove any debris.
2. Soak the rice in luke warm water for at least 4 hours or over night.
3. Pour soaked rice into a bamboo steaming basket. If there are any left over sticky rice, separate them into little pieces and dropped on top of the soaked rice. Cover the rice with a lid.
4. Add 2 inches of water into the steaming pot.
5. Place the bamboo steaming basket into the pot.
6. Once the water boils, start cooking time for 20 minutes.
7. Carefully remove the steaming basket from the pot and flip the rice.
8. Cook for another 5 minutes.
9. Mix the rice thoroughly.
10. Serve sticky rice in a bamboo basket, as seen in the picture below.
Left over sticky rice is also used in dessert recipes like sticky rice & cango and khao dome. Aso use left over sticky rice to make grilled sticky rice and egg. Mix white sticky rice with black sticky rice to make khao sung ga ya dessert which is sticky rice with coconut custard.
This recipe is in the Thai & Lao Food Recipe Book and therefore this video is free for viewing. Please refer to the list of Product Prices on how to get access to all the Thai & Lao Food private videos.