Khao Jee Recipe

I absolutely love this recipe because it perfectly blends the creamy sweetness of coconut-infused sticky rice with the savory twist of fragrant egg, creating an irresistible flavor experience. Plus, there’s something so gratifying about grilling those little rice patties to golden perfection, especially when wrapped in banana leaves for that authentic touch—it’s like a little slice of culinary paradise!

Discover the delightful flavors of Khao Jee, a traditional Lao grilled sticky rice treat I love to make. I have a recipe that uses 2 cups of sticky rice.

To 1/2 cup of it, I add coconut milk, which gives the rice an actually creamy texture. I then mix in sugar, salt, and fish sauce (the last ingredient really enhances the dish), and wrap the whole thing in banana leaves before putting it over live fire.

Yes. This is how I prepare my Vietnamese xôi chuối, or banana sticky rice.

Ingredients

Sticky Rice:
High in carbohydrates, vital for supplying energy; the dish’s foundation.

Coconut Milk:
Provides creaminess; supplies healthy fats; amplifies flavor.

Fish Sauce:
Packed with umami; salty; enhances overall taste complexity.

Eggs:
Proteins; vitamins; texture.

Sugar:
Counteracts flavors; provides minimal sweetness; gives taste depth.

Ingredient Quantities

• 2 cups sticky rice (glutinous rice)
• Water (for soaking and cooking the rice)
• 1/2 cup coconut milk
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 tablespoon fish sauce
• 1 tablespoon vegetable oil
• Banana leaves (optional, for wrapping)

Instructions

1. Under cold running water, wash the sticky rice until it is clear. Place the rinsed rice in a container and cover it completely with water. Let the rice soak for at least 4 hours or overnight.

2. Soak the rice in water for several hours, then drain it and put it in a steaming basket or a heatproof bowl over a pot of boiling water. Cover the rice and steam it for 20 to 25 minutes, or even longer, if necessary. You should check the rice to see if it is fully cooked and sticky enough to stay together.

3. In a small saucepan, combine the coconut milk, sugar, and salt. Heat over low heat until the sugar dissolves, then remove from heat.

4. Move the sticky rice that has been steamed into a large bowl. Slowly pour in the sweetened coconut milk mixture, and fold it into the rice very gently. Make sure that it is all combined well. Let it rest so that the rice can absorb the milk completely.

5. In another bowl, mix the eggs with the fish sauce until well combined.

6. In a non-stick pan, medium heat the vegetable oil. Into the pan, pour the egg mixture and allow it to cook until set but still tender, much like an omelet.

7. Mold the coconut-infused sticky rice into shapes.

8. For a traditional touch, if using banana leaves, each rice patty can be wrapped in a piece of leaf.

9. Cook the rice patties on a grill or skillet over medium heat. Turn them when they are golden brown and brush them with a little more vegetable oil if necessary.

10. Present the khao jee warm, optionally encasing it in banana leaves for a lovely prop that gives the dish an authentic, aromatic presentation.

Equipment Needed

1. Mesh strainer
2. Large bowl
3. Container (for soaking rice)
4. Steaming basket or heatproof bowl
5. Pot (for boiling water)
6. Lid (for covering steaming basket)
7. Small saucepan
8. Mixing spoon or spatula
9. Large bowl (for mixing rice with coconut milk)
10. Medium bowl (for mixing eggs and fish sauce)
11. Whisk or fork (for beating eggs)
12. Non-stick pan
13. Skillet or grill
14. Cooking brush (optional, for brushing oil)
15. Banana leaves (optional, for wrapping and presentation)

FAQ

• What type of rice is used in Khao Jee?Khao Jee is made with sticky rice, which is also known as glutinous rice. This nonwheat flour means that this dish can be eaten by people who cannot consume wheat. It also helps make the delicate sauce, which is added at the last minute.
• Do I need to soak the sticky rice before cooking?Absolutely, it is advisable to immerse the glutinous rice in water for several hours or overnight to guarantee that it cooks uniformly.
• Can I substitute the fish sauce with something else?As a substitute for fish sauce, you can use soy sauce or tamari, although the flavor will be a bit different.
• Is it necessary to use banana leaves for wrapping?Using banana leaves is not essential; they add taste and stop things from sticking, but if you don’t have them, you can use foil or parchment paper.
• How do you cook the Khao Jee?Sticky rice is mixed with a coconut mixture, soaked, and grilled with an egg coating. This dish is typically wrapped in banana leaves.
• Can I make Khao Jee in advance?Certainly, they may be prepped and wrapped ahead of time, but the sandwiches shine when they’re served hot and fresh off the grill.
• What is the purpose of coconut milk in this recipe?The rich, creamy flavor of coconut milk is a perfect complement to the saltiness and sweetness in the rice.

Substitutions and Variations

Sticky rice (glutinous rice):
As a substitute, short-grain rice or rice used in making sushi can be used.
Coconut milk:
You can use almond milk or regular whole milk, but be sure to add a splash of coconut extract to really bring out the flavor.
Fish sauce:
You can use soy sauce or tamari as substitutes, but be aware of their different flavor profiles.
Banana leaves:
Parchment paper or aluminum foil can be used to wrap the contents.
Vegetable oil:
Replacements can include canola oil or sunflower oil.

Pro Tips

1. Perfect Rice Consistency: Ensure the rice is adequately soaked, ideally overnight. This step is crucial for achieving the right sticky texture essential for molding and absorbing the coconut milk flavor.