Khao Lam
Sweet sticky rice cooked inside bamboo with creamy coconut milk and salt. A beloved Thai dessert that's naturally vegetarian and requires just a few pantry staples.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 4g
Ingredients
- 2 cups sticky rice (glutinous rice)
- 1 can (13.5 oz) coconut milk, full-fat canned
- ½ teaspoon salt
- ¼ cup sugar
- 2.5 cups water
- 4 pieces (5–6 inches long) bamboo sections or parchment paper
Instructions
- 1
Rinse the sticky rice under cold running water in a fine-mesh strainer, stirring gently with your hand for 30 seconds until the water runs mostly clear—this removes excess starch so the rice stays separate.
- 2
Pour the rinsed rice into a medium pot, then add 2.5 cups of water and stir once to combine.
- 3
Set a large pot or wok on the stove and fill it with 3 inches of water; this will be the steaming vessel for the bamboo.
- 4
Bring the rice and water in the medium pot to a boil over high heat, stirring once about halfway through—the water should come to a rolling boil, about 5 minutes.
- 5
Reduce the heat to low and cover the pot with a tight lid, then simmer for 15 minutes without lifting the lid—the rice will absorb all the water and become tender.
- 6
Remove from heat and let the covered pot sit for 5 minutes—do not lift the lid, as this allows the rice to finish cooking in the steam.
- 7
While the rice cooks, pour the full can of coconut milk into a small saucepan and stir in 0.25 cup sugar and 0.5 teaspoon salt over medium heat until the sugar and salt dissolve completely, about 2 minutes—do not boil.
- 8
Remove the coconut mixture from heat and let it cool for 2 minutes, then measure out and set aside 0.75 cup to mix into the rice later.
- 9
Fluff the cooked rice with a fork, breaking up any clumps, then pour in the reserved 0.75 cup of coconut mixture and stir gently until the rice is evenly coated and creamy.
- 10
Pack the coconut rice firmly into each bamboo section or parchment-lined cup, filling from the bottom and pressing down with the back of a spoon so the rice is compact and smooth on top.
- 11
Bring the large pot of water to a steady boil over high heat, then carefully place the filled bamboo sections upright in the boiling water (they will float; that's correct).
- 12
Steam for 5 minutes until the bamboo is hot and the rice is warmed through—you will see steam rising around the bamboo.
- 13
Carefully remove the bamboo sections from the water using tongs and place them on a plate to cool for 2 minutes before serving.
- 14
Drizzle the remaining warm coconut mixture over and around the bamboo sections just before serving.
Tools you’ll need
- fine-mesh strainer
- medium pot with lid
- large pot or wok (at least 4 inches deep)
- small saucepan
- wooden spoon
- fork
- tongs
- serving plate
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