Sticky Rice Glutinous Rice Kow Neyo
Discover the timeless charm of Sticky Rice Glutinous Rice (Kow Neyo), a versatile dish celebrated for its simplicity and irresistible texture. This delightful recipe transforms glutinous rice into a chewy, tender base that can be customized to suit sweet or savory cravings. With only a handful of ingredients and an easy steaming technique, the sticky rice absorbs rich flavors, whether it’s a pinch of salt for a savory twist or a luscious blend of coconut milk and sugar for a sweet treat. Perfect as a side dish or centerpiece, Sticky Rice Kow Neyo pairs beautifully with tropical fruits like mango for dessert or serves as an ideal accompaniment to grilled meats for a complete meal. Simple, satisfying, and endlessly adaptable, this dish is a must-try for anyone seeking an authentic taste of Asian culinary tradition.
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Recipe Information
Ingredients
- 2 cups glutinous rice (sticky rice)
- 3 cups water
- 0.25 teaspoons salt
- 0.5 cups coconut milk (optional, for sweet version)
- 2 tablespoons sugar (optional, for sweet version)
Instructions
Rinse the glutinous rice under cold water multiple times until the water runs clear to remove excess starch.
Place the rinsed rice in a large bowl and add enough water to completely submerge the rice. Let it soak for at least 4 hours or overnight for best results.
Drain the soaked rice using a fine-mesh strainer and set aside.
In a steamer pot, bring the 3 cups of water to a boil. If you have a bamboo steamer or sticky rice steaming basket, line it with cheesecloth or banana leaf.
Transfer the drained rice onto the steamer basket. Spread it out evenly to allow the steam to circulate.
Place the steamer basket on top of the boiling water and cover with a lid. Steam the rice for 25 to 30 minutes or until tender and fully cooked. Flip or stir the rice halfway through steaming for even cooking.
For the savory version, once cooked, sprinkle a pinch of salt over the rice and gently mix.
For the sweet version, heat coconut milk and sugar in a small saucepan over medium heat until the sugar dissolves. Remove from heat and pour the sweetened coconut milk over the cooked sticky rice. Gently mix to combine.
Serve the sticky rice warm as a base for toppings like mango (for dessert) or grilled meats (for savory dishes).
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 116.8 g | 42% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 29.0 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 456 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
