KHAO NIAOWI STICKY RICE
A Lao staple: easy to prepare, fun to eat. Called sticky rice as when cooked it sticks together and can be used to pick up morsels of food ’or dip into tasty, spicy sauces. Though known and labelled as 'glutinous rice’ it is in fact gluten free.
STICKY RICE ETIQUETTE:
Laos, sticky rice is eaten with your fingers. Knead a bite-sized ball of rice till it sticks to itself (not to your hands). With your thumb, grasp morsels of food to the riceball. If the food is spicy, just touch it with the rice to give it flavour. Most Lao dishes are shared so it's considered bad manners to leave grains of rice in the food! When dipping the rice into communal food, use only 3-4 fingers. No double dipping and no finger licking! Either right or left hand is OK.
INGREDIENTS: 3OOg/9.75oz of sticky rice water
Wash the rice two to three times under running water til! water runs clearer.
Add just enough water to cover the rice, and allow to soak for 4-10 hours maximum. Thai packaged sticky rice need only be soaked 2-3 hours.
Drain rice; rinse three times under cold running water
Place the rice in a steamer. You can use a Lao steaming basket (huat khao) or a flat (preferably bamboo) steamer. If using the latter, line it with muslin or cheesecloth. Ensure there is a 6cm/2.5in gap between water and steamer. Place steamer over boiling water, with no lid.
Steam 20 minutes or so on medium heat. Do not let water evaporate. If using a Lao bamboo steamer, turn rice over with a flipping motion.
Replace steamer over the water. Steam a further 5-6 minutes.
Taste to test; it should be soft and sticky, but not mushy.
To serve immediately, cool in a bowl or on a dish uncovered. If not served immediately, cover with a cloth or fabric. The best container is a Lao aep khao bamboo container. Unused rice can be kept in a cool place overnight or for a day or two, and refreshed with a second brief steaming (preferable) or microwaving after a sprinkle with water.
Return to Thailand Painting Holidays