by Craig Williamson

Created on: February 20, 2009

Khao Neeo is the Thai word for glutinous rice. It is also known as "waxy rice", "botan rice", "sweet rice", "mochi rice" or "pearl rice" depending upon the country. It is grown in Thailand, as well as Indonesia, Phillipines, China, Japan, Korea and other Asian countries. Research has shown that khao neeo was first grown in China 1,100 years ago.

According to popular myth, the foundation of the Great Wall of China was constructed from khao neeo, or glutinous rice. Reports in the Chinese media have stated that this is true, at least in the Chinese city of Xian where chemical testing has confirmed the presence of khao neeo in the foundation of the Wall.

A variety of methods of cooking khao neeo are used, though in Thailand the traditional method is to soak the rice for several hours and then steaming it in a bamboo pot. After the rice has become soft, it is removed from the bamboo and kneaded for several mintues with a wooden paddle until the rice is dry and sticky.

The khao Neeo is generally eaten in Thailand by hand. Northern Thais, as well as their Laotian neighbours eat it as a staple food along with gai yaang (grilled chicken) and som dtum (unripened papaya salad). The Thais also use khao neeo in a variety of deserts including khao neeo moon (sticky rice with coconut milk and either ripe mango or durian), khao neeo gluay (sticky rice with banana) or any number of other ingredients.

Khao neeo has a greater carbohydrate count than steamed rice, but not significantly so.A half cup serving contains 37 grams of carbohydrates, 1.7 grams of dietary fibre, 3.5 grams of protein, no salt (unless added), no saturated fat and only .33 grams of unsaturated fats which makes it a healthy choice for those on a low fat diet.

Glutinous rice (khao neeo) is readily available in Thailand, Laos and throughout much of Asia, but it is often more difficult to find in North America or Europe. Most Asian grocery stores in larger Western cities carry some variety of glutinous rice, although the prices can be much higher than other types of rice.

Here is a simple recipe for khao neeo.

Serves ten people.

Thai style sticky rice

1. Soak 4 cups of Thai long, or short grain sticky rice in 8 cups hot water for an hour, or in 8 cups of cold water overnight (at least 8 hours).

2. Drain the rice and place in a steamer basket lined with cheesecloth.

3. Set the basket over several inches of boiling water over a wok or a saucepan.

4. Steam covered for 20 to 25 minutes, or until the rice is tender, and slightly sticky, add water to the pan if necessary.

Serve immediately.

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