How is Sticky Rice used in Thai cooking?

Sticky rice - khao niaow, glutinous rice - is the heart of the Northern and Northeastern table, and a true Akha and Lanna staple. Firmer and chewier than ordinary rice, it clings together so you can pull off a piece, roll it in your fingers, and scoop up curry or dip - no spoon needed. It's not the same as sushi rice. It needs a long soak, four or five hours or overnight, then it's steamed in a bamboo basket until tender. Eating with your hands is part of the experience.

Can I cook with Sticky Rice in a Chiang Mai cooking class?

Yes - we use Sticky Rice in our hands-on classes. Explore them on our Cooking Classes page.

Sticky Rice - Thai Rice Varieties | Thai Akha Kitchen

Sticky rice - khao niaow, glutinous rice - is the heart of the Northern and Northeastern table, and a true Akha and Lanna staple. Firmer and chewier than…

Sticky Rice - Thai Rice Varieties | Thai Akha Kitchen Sticky rice - khao niaow, glutinous rice - is the heart of the Northern and Northeastern table, and a true Akha and Lanna staple. Firmer and chewier than…