Übersetzung dieses Rezepts in Ihre Sprache... Die Seite wird automatisch aktualisiert.
Lao Sticky Rice
Khao Niew
Khao Niew, or sticky rice, is the absolute staple of Laotian cuisine, forming the foundation of most meals. Made from glutinous rice, it has a higher sugar content, giving it its characteristic stickiness when steamed. This gluten-free rice is typically formed into small balls and used as a utensil to scoop up sauces and other dishes, or served communally from a bamboo basket.
🧂 Zutaten
- 2 cups Glutinous rice (sticky rice)(also known as sweet rice)
- Water(for rinsing and soaking)
👨🍳 Zubereitung
- 1
Rinse the sticky rice in a bowl under cold running water about 4-5 times, or until the water runs clear. This removes excess starch.
- 2
Cover the rinsed rice with fresh cold water, ensuring the water level is a few inches above the rice. Let it soak overnight, or for at least 5-8 hours.
- 3
Drain the soaked rice thoroughly. Rinse it one more time with cold water.
- 4
Prepare your steamer: Bring water to a rolling boil in a wide pot or skillet. Line a bamboo steamer or a regular steamer basket with a thin cotton cloth or cheesecloth.
- 5
Add the drained sticky rice to the lined steamer. Cover with a lid.
- 6
Steam the rice vigorously for 20-25 minutes, or until the rice is tender and sticky but not mushy. If using a bamboo steamer, you may need to flip the rice halfway through for even cooking.
- 7
Once cooked, the rice should be soft, bouncy, and easy to handle. Serve hot, traditionally in a bamboo basket, or in a bowl.
💡 Profitipps
- ✓Do not overcook the rice, as it can become mushy.
- ✓If you don't have a bamboo steamer, a regular steamer basket lined with cheesecloth works well.
- ✓Leftover sticky rice can be re-steamed the next day by breaking up clumps and steaming for about 5 minutes.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Some recipes include mixing the rice with sweetened coconut milk before steaming for a richer flavor.
- Purple sticky rice can be used for a different color and slightly different flavor profile.