khao-niew
Next Dish: Tukir Tukir
Khao Niew, also known as sticky rice or glutinous rice, is a traditional dish in Laos and other Southeast Asian countries. It is a type of long-grain rice that becomes sticky when cooked due to its higher content of amylopectin. The rice is typically soaked overnight and then steamed, not boiled. It is often served with meat, vegetables, or spicy sauces, and is a staple food in many Asian cuisines.
Recipe
Ingredients:
2 cups of sticky rice (also known as glutinous rice or sweet rice)
2.5 cups of water
1 teaspoon of salt
Instructions:
Rinse the sticky rice under cold water until the water runs clear. This removes the excess starch and helps the rice to be less sticky.
Place the rinsed rice in a bowl and cover with water. Let it soak for at least 4 hours, or overnight if you have time.
After soaking, drain the rice and place it in a steamer basket. If you don't have a steamer basket, you can use a colander or a sieve placed over a pot of boiling water.
Cover the rice and steam for about 20-30 minutes, or until the rice becomes translucent and tender.
While the rice is still hot, season it with salt and mix well.
Serve the Khao Niew while it's still warm. It can be eaten on its own, or as a side dish to other Thai dishes.