Sticky Rice, Kao Niew

make about 4-5 cups cooked sweet or plain sticky rice

This recipe, as other Thai recipes, is merely an approximation. Start with these proportion, but let your sense be the final judge.

3 cups sticky rice (You can buy it from your local Chinese or Thai market. Make sure you buy sticky rice or glutinous rice rather than normal long grain Chinese rice or Thai jasmine rice.)

The following ingredients are for sweetened sticky rice only
2 cups coconut milk
1 cup sugar
salt, to taste, or about half teaspoon

1. Soak the rice in water over night, then strain
2. Wrap the rice in cheese cloth and put on top of a steamer.
3. Steam for about 20 minutes–make sure the boiling water doesn’t touch the rice. You probably should start checking after about 15 minutes. The rice should be very nearly done, but not completely cooked through–similar to the texture of al dente pasta. (For unsweetened rice, just continue to cook until done.)
4. While the rice is steaming, heat the coconut milk and add the sugar and salt. Be careful not to let the coconut boil too much as it will separate. Taste the mixture. The sweetened coconut milk should be a little sweeter than what you want your finished sticky rice to be. You should also be able to taste, ever so slightly, the salt. Add more salt if needed. Keep this mixture heated, it must be hot when the rice is ready.
5. When the rice is ready, al dente, put the rice in a large bowl, pour the coconut milk over it. Cover and let rest for 15 minutes before serving.

Serve with the sweetest mangoes you could find.

If you find this recipe useful, please consider giving a few dollars to help my charity drive for Doctors without Borders by clicking on the picture below.

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3 Responses to “Sticky Rice, Kao Niew

  • juli said:
    August 13th, 2005 at 11:05pm

    Pim- I was in Bangkok about 5 years ago and found this one woman that pushed a cart making fried bananas with sesame seeds in the batter. Since then I have tried to create this recipe over and over and it just doesn’t come out as good. Since I can’t get to Bangkok any time soon; do you know of a good recipe because I have searched and tried every recipe I could find in every Thai cookbook out there-believe me I think I need to be Thai in order perfect this unless you know of a true recipe thats a crunchy batter and light. And the banana should melt in my mouth-please help…I need fried bananas!!!!

  • ninoZ said:
    November 11th, 2007 at 12:30pm

    juli..need help?
    [wayyy to late tho..:D]
    the batter for that banana fritters is very very easy to make
    rice flour and wheat flour, ration 1:1 [u may adjust it to your liking..rice flour add crunchiness, wheat flour plolong crunchiness n add a little smoothness to the bater]
    pinch of slake lime [or lime water]
    salt n a little sugar
    sesame seed
    mix everything together..the batter shoud be slightly thinner than pancake batter..when u dip the banana into will coat the banana slice nicely…not to thick
    deep fry with high flame

  • ninoZ said:
    November 11th, 2007 at 12:32pm

    with the wonder of jar cooker..the sticky rice will be ready in less than an hour…no more overnite soaking:D

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