Steamed glutinous rice, the everyday starch of Laos, eaten by hand from a woven bamboo basket (tip khao) alongside larb, grilled meats and dipping sauces at nearly every meal.
Soak the rice
Rinse the glutinous rice until the water runs mostly clear, then soak it in plenty of water for at least four hours or overnight.
Set up the steamer
Drain the soaked rice and spread it in a conical bamboo steamer basket or a cloth-lined metal steamer set over a pot of simmering water.
Steam the rice
Steam the rice for twenty-five minutes, flipping it over once about halfway through, until it turns translucent and each grain is soft but still holds together.
Serve
Tip the steamed rice into a bamboo basket or bowl and serve warm, to be eaten by hand alongside the rest of the meal.
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