Khao Niew — Glutinous Rice Soaking & Steaming / ข้าวเหนียว

Northern Thai (Lanna) and Isaan — the foundational carbohydrate of both regions

Sticky rice (Khao Niew) is the staple grain of Northern and Isaan Thai cuisine — eaten by hand, used to scoop larb, absorb nam prik, and accompany grilled meats. It is not a substitute for jasmine rice and requires fundamentally different preparation: a minimum 4-hour cold soak (overnight preferred) to fully hydrate the grain, followed by steaming in a conical bamboo basket over boiling water rather than absorption cooking. The starch gelatinises under steam rather than immersion, producing the characteristic cohesive yet individual grain texture that allows the rice to be pulled apart and shaped by hand.

The neutral, slightly sweet stickiness of khao niew is designed to absorb the heat and acid of nam prik and larb without the grain's flavour competing — it is the textural and functional anchor of Isaan cuisine.