Khao Neeo (Sticky Rice)

Authentic Khao Neeo (Sticky Rice) Recipe from Laos - Vegetarian

Region / culture: Laos | Preparation time: 8-24 hours | Cooking time: 25 minutes | Servings: 4-6 |

Vegetarian diet

Introduction

Khao Neeo, also known as Sticky Rice, is a popular dish in Southeast Asia, particularly in Thailand and Laos. This delicious and aromatic rice is a staple in the region and is often served with a variety of dishes, both savory and sweet.

History

Sticky rice has been a part of Southeast Asian cuisine for centuries. It is traditionally made by soaking glutinous rice in water and then steaming it in a bamboo basket. The rice is then served with a variety of dishes, such as grilled meats, curries, and mangoes with coconut milk.

Ingredients

3 cups of long grain sticky (glutinous) rice

How to prepare

In a large bowl (large enough to hold at least twice the volume of rice, about 6 cups), cover the rice with cold water by 2 to 3 inches. Soak the rice for 8 to 24 hours. Alternatively, soak the rice in warm water (about 110°F (43°C)) for 2 hours. The longer soak allows more flavor to develop.
Drain the rice and transfer it to a Southeast Asian rice steamer basket or a lined sieve (see note). Set the steamer basket or sieve over several inches of boiling water in a large pot or deep kettle. It is important that the rice does not touch the boiling water. Cover the rice with a lid and steam it, checking the water level occasionally to make sure the pot or kettle doesn't boil dry. Add more boiling water if necessary. Steam the rice for 25 minutes, or until it is shiny and tender.
Transfer the rice to a basket or bowl, breaking it up into smaller lumps, and immediately cover it with a lid or a clean kitchen towel. Rice dries out if exposed to air as it cools, so keep it covered until serving.

Variations

Add coconut milk to the rice for a richer flavor.
Mix in some sesame seeds or peanuts for added texture.
Serve the sticky rice with a spicy dipping sauce for a kick of flavor.

Cooking Tips & Tricks

Soak the rice for at least 8 hours, or up to 24 hours, to allow the flavors to develop.

- Use a Southeast Asian rice steamer basket or a lined sieve to steam the rice.

- Make sure the rice does not touch the boiling water while steaming.

- Keep the rice covered after steaming to prevent it from drying out.

Serving Suggestions

Sticky rice can be served with a variety of dishes, such as grilled meats, curries, stir-fries, and mangoes with coconut milk.

Cooking Techniques

Steaming is the traditional method of cooking sticky rice, but it can also be cooked in a rice cooker or on the stovetop.

Ingredient Substitutions

If you don't have access to glutinous rice, you can use jasmine rice as a substitute, although the texture will be slightly different.

Make Ahead Tips

Sticky rice can be soaked and steamed ahead of time and reheated in a steamer or microwave before serving.

Presentation Ideas

Serve the sticky rice in a bamboo basket or on a banana leaf for an authentic touch.

Pairing Recommendations

Sticky rice pairs well with dishes that have a strong flavor, such as spicy curries or tangy stir-fries.

Storage and Reheating Instructions

Leftover sticky rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in a steamer or microwave until heated through.

Nutrition Information

Calories per serving

One serving of sticky rice contains approximately 200 calories.

Carbohydrates

Sticky rice is high in carbohydrates, providing a good source of energy for the body.

Fats

Sticky rice is low in fats, making it a healthy option for those watching their fat intake.

Proteins

Sticky rice is low in proteins, so it is important to pair it with protein-rich dishes for a balanced meal.

Vitamins and minerals

Sticky rice is not a significant source of vitamins and minerals, so it is important to include a variety of fruits and vegetables in your meal.

Alergens

Sticky rice is gluten-free and does not contain any common allergens.

Summary

Sticky rice is a high-carbohydrate, low-fat food that is a good source of energy. It is best enjoyed as part of a balanced meal with protein and vegetables.

Summary

Sticky rice, or Khao Neeo, is a delicious and versatile dish that is a staple in Southeast Asian cuisine. With its chewy texture and subtle flavor, it can be enjoyed with a variety of dishes and is sure to become a favorite in your kitchen.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a hot summer day, and I had wandered into a bustling market in Thailand. The air was filled with the aromas of sizzling meats, fragrant herbs, and sweet treats. As I walked through the colorful stalls, my eyes landed on a small corner where an elderly woman was stirring a large pot of sticky rice over a charcoal stove.

I was drawn to the sweet, nutty scent of the rice as it cooked, and I watched as the woman deftly folded in coconut milk and sugar. She smiled warmly at me, beckoning me over to try a sample. The sticky rice was warm and comforting, with a chewy texture that was unlike anything I had ever tasted before. I was instantly hooked.

I asked the woman for her recipe, and she laughed gently, explaining that it was a family secret that had been passed down for generations. But she was kind enough to show me the basics, and I eagerly took notes as she demonstrated the technique for soaking the rice, steaming it in a bamboo basket, and then mixing in the coconut milk and sugar.

I spent the rest of my time in Thailand seeking out more variations of sticky rice, from savory versions with mango and peanuts to sweet versions with taro and black sesame. Each bite was a delight, and I knew that I had to bring this recipe back home with me.

Back in my own kitchen, I experimented with different combinations of ingredients, trying to recreate the flavors of the sticky rice I had tasted in Thailand. I used the techniques I had learned from the market woman, but added my own twist with the addition of pandan leaves for a fragrant touch. Each batch was better than the last, and soon I had a recipe that I was proud to call my own.

I shared my sticky rice with friends and family, who marveled at the exotic flavors and unique texture. They asked me for the recipe, and I happily passed it along, knowing that it would bring joy to their tables just as it had to mine.

Over the years, I continued to perfect my sticky rice recipe, tweaking it here and there to suit different occasions and tastes. I added fresh fruits like lychee and jackfruit, and experimented with different types of rice for a variety of textures. Each iteration was a labor of love, and I relished the opportunity to share this special dish with those I cared about.

Now, as I sit in my kitchen stirring a pot of sticky rice, I am reminded of that hot summer day in Thailand and the kind market woman who shared her recipe with me. I am grateful for the journey that led me to this moment, and for the people and places that have inspired me along the way.

As I take a bite of the warm, sweet rice, I am transported back to that bustling market, surrounded by the sights and sounds of a faraway land. And I am filled with gratitude for the gift of this recipe, and for the memories that it holds. This sticky rice is more than just a dish – it is a connection to the past, a celebration of the present, and a promise of future adventures yet to come.