Craving the Kao Niaow a.k.a. sticky rice you relished in Thailand? Perhaps you’ve never tried it but know as the cold weather approaches you’ll be driven by food lust for the rich, starchy and addictive?
Kao Niaw / sticky rice is a staple in Thailand, particularly in the North Eastern region of Isaan. While living in Buriram, I enjoyed it often. Traditionally, Thai sticky rice is steamed in a cone-shaped woven bamboo basket and an aluminum pot (specifically made for preparing the rice). The consistency is dense; the rice is meant to be eaten with your hands and, as I was told in Thailand, it’s perfect for labourers. Sticky rice can be eaten in the fields and on job sites where utensils may not be found and are cumbersome to bring. Muay thai fighters in Buriram often told me it makes you strong. Sticky rice digests slowly, leaving you with a consistent amount of energy. You can eat a little and it’ll last for a long time. This also makes it economically viable for those with limited financial resources. The dense, rich flavour of the rice is something that I’ve missed.
I was thrilled to receive the following simple sticky recipe courtesy of MBSB community member Poj. Thanks Poj!
Note: Sticky rice, when sold in packages is often labeled as glutinous or sweet rice. If you’re unable to find it in your local general supermarket, try visiting an Asian food store. There are a number of different varieties of sticky rice, including different colours and grain lengths.
Poj’s Easy and Authentic Thai Sticky Rice Recipe
1. Soak the short grained sticky rice for 24 hours.
2. Place in rice cooker. Water level must be level with the rice; neither higher, nor lower.
3. Start cooker as normal.
(It’s best to not keep the rice in the cooker long after it is ready. It will go hard, in a bad way.)