Dish

Khao niao

Sticky rice

Khao niao is made by soaking glutinous rice in water for several hours, and then steaming it until it is cooked through. The rice is then seasoned with salt and sugar, and sometimes coconut milk. The result is a sticky and slightly sweet rice that is perfect for pairing with spicy or savory dishes.

Asian cuisine› Southeast Asian cuisine› Thai cuisine

Rice Dish

Origins and history

Khao niao is a traditional dish from Thailand, where it is often served as a side dish or as a base for other dishes. It is believed to have originated in the northern part of the country, where glutinous rice is a staple crop. The dish has since spread throughout Thailand and is now enjoyed in many different countries.

Dietary considerations

Gluten-free, dairy-free, vegan

Variations

There are many variations of khao niao, with different regions and families having their own unique recipes. Some variations include adding pandan leaves or other herbs to the rice, while others use different types of rice or sweeteners. Some recipes also call for serving the rice with fresh fruit or coconut cream.

Presentation and garnishing

Khao niao is traditionally served in a woven basket or on a plate, with the rice formed into small balls or patties. The dish is often garnished with fresh herbs like cilantro or mint, as well as sliced cucumber or tomato.

Tips & Tricks

To make the perfect khao niao, it is important to use high-quality glutinous rice and to soak it for the right amount of time. The rice should be steamed until it is fully cooked but still slightly firm, and should be seasoned with just the right amount of salt and sugar. It is also important to serve the rice warm, as it can become hard and dry if left to cool for too long.

Side-dishes

Khao niao is often served with a variety of savory dishes, including curries, stir-fries, and grilled meats. Some popular dishes to pair with khao niao include green papaya salad, larb, and grilled chicken or pork.