How to Make Laotian Sticky, Sticky Rice Asian Cooking Recipe Cuisine

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Laos Sticky, Sticky Rice (Khao Neow)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.


 Recipe makes for 4 Servings 

 2 cups glutinous rice (Sticky Rice)

 Directions:
1. First, rinse the rice well, about 4 times. Then soak in cool water overnight. Minimum of 4 hours. Make sure to cover the rice by a few inches of water.  Drain before cooking.

2. You’ll find the rice has doubled in size. Bring water to boil in a wide pot or skillet (whatever you plan to use for the steamer).

 3. Add the soaked, drained rice. Steam using medium heat for 20-25 minutes until rice is tender. Rice will change from white to off yellow.

 *Is the perfect accompaniment to jaewbong!
Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info
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 Line bamboo steamer with thin cotton cloth or cheesecloth.

 Eat with your fingers, starting at the edge of the steamer and working your way around and towards the center. 
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



 


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