Thai Sticky Rice

Khao Neeo

Preparation info
  • Makes approximately

    6½ cups

    • Difficulty


Appears in

By Jeffrey Alford and Naomi Duguid

Published 1998

  • About

Sticky rice is eaten as a staple in northern and northeastern Thailand. It is long-grain and opaque white in color before cooking. A different variety from jasmine rice, it becomes “sticky” when cooked because its starch component is different (it has very low amylose and a high proportion of amylopectin compared to nonsticky rices). Asian sticky rice is sometimes sold labeled “sweet rice” or “glutinous rice.” The rice from Thailand will often be ma