Kin khao laew baw? (eat rice already, no?)

Sticky Rice is the staple of the Lao diet and its flavour and texture make it a popular addition to any meal. From the early hours of the morning -to provide to the Monks on their alms rounds- until the last meal of the day, hot sticky rice is being prepared. While it can be bought ready to eat in local markets for 1000 kip a serve (about 10cents), being able to cook good sticky rice is a necessary skill for living in Lao.

There are many varieties of rice grown in Lao as evidenced by the amazing displays in the markets. The sticky rice is distinctive by its cloudy white colour and particular shaped grains.To cook sticky rice, it is necessary to soak it overnight. Then a large cone shaped bamboo basket is lined with cotton (or a clean chux towel would do) and the rice put inside. This is put on top of a pot of boiling water -the level about 1 inch below the rice- to steam. It takes about 15 minutes and the colour changes from opaque to clear as the rice softens, ready for eating. The rice is served in a traditional bamboo basket and removed at the table as required by using the right hand and rolling into a ball. It is considered bad luck not to replace the lid of the basket after eating.