Steamed sticky rice is an essential part of Lao cuisine, enjoyed at almost every meal. Sticky rice(ເຂົ້າໜຽວ khao niao) is a part of Lao identity; Lao people are even sometimes called the people of the sticky rice(ຄົນເຂົ້າໜຽວ khon khao niao).

Sticky rice is traditionally served in a type of woven basket(ຕິບເຂົ້າ tib khao), which may be shared by a group. In the Lao tradition, sticky rice is eaten with the right hand by shaping into a ball and dipping in other dishes.

Sticky rice is steamed in a large woven basket(ຫວດ hod) over a pot of water on a charcoal stove. once cooked halfway through, the sticky rice is flipped so the other side cooks for an even result. This is done by picking up the hod and carefully tossing the rice so it flips upside down.

Using white sticky rice will turn out fluffy and clump together best. I like to mix in one third brown or black sticky rice for more nutrients and chewy texture while the white rice helps it actually stick together. Adding black sticky rice yields a nice and colorful purple sticky rice.

Recipe

Ingredients

• 2 cup sticky rice, soaked overnight

Method

• steam rice 20 minutes
• flip
• steam another 20 minutes
• let cool
• serve