How to Eat Sticky Rice the Lao Way

If you only learn one Lao habit, make it this: sticky rice is not a side, it is the cutlery.

What it actually is

Sticky rice (khao niao) is a glutinous short-grain rice steamed in a bamboo basket lined with banana leaf — never boiled. It comes out clumped and chewy, warm and moist, perfect for picking up with your hands.

The roll-and-scoop method

1. Pinch a small amount of sticky rice from the basket.
2. Roll it into a loose ball between your thumb and fingers.
3. Use the ball to scoop up larb, som tam or curry — like edible tongs.
4. Eat it together in one bite. That is the bite that makes the dish make sense.

Why it works with Lao food

Lao dishes — larb, grilled-meat salads, som tam — are built to be eaten with sticky rice. The rice absorbs chilli and lime, softens herbs, and turns a pile of salad into a complete mouthful. Try larb with a fork and it is good; eat it with sticky rice and it is correct.

Don't do this

• Don't spoon sticky rice onto a plate like jasmine rice — it is meant to be hand-rolled.
• Don't refrigerate leftovers expecting fluffiness; it is best fresh from the basket.
• Don't pair it with a knife — you are not cutting, you are scooping.

Next time you order larb or som tam, add a sticky rice and eat it the Lao way. Order both from Dickson or Woden.