Asia:
Laos:
Laotian Khao Niew (Sticky Rice)
This is traditionally eaten by balling up a portion of sticky rice in your hand and dipping it in a sauce, such as an aubergine or spicy tomato sauce. Sticky rice can be used for both sweet and savory dishes. The rice can be white, purple or black/brown; black rice is usually used for sweet dishes.
INGREDIENTS:
2 cups of sticky rice about 1/2 cup per serving
water for cooking
INSTRUCTIONS:
Put the rice in a bowl and cover with water, let it soak overnight
Drain the rice and rinse with cold water a couple times
Put water in the pot and bring to a boil
Place the rice in the bamboo basket and set it on top of the pot making sure the basket is not in the water.
Cook for 15 minutes and then holding the sides of the basket flip the rice over like you would flip an omelette. In one swift movement.
Cook for an additional 5 minutes
put the rice in individual bamboo baskets or in a bowl and serve hot.
The rice will be sticky and tender. Use a wooden spoon to serve.
Enjoy!
NOTE:
If you are using a steamer basket instead of the specially made bamboo basket, do the same thing except place the rice in some cheesecloth, so you can flip it over.
