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Khao Neow
Thai Sticky Rice
Khao Neow, or Thai sticky rice, is a fundamental staple of Isaan cuisine. This recipe details the traditional method of steaming glutinous rice in a bamboo basket, resulting in a delightfully chewy and fragrant side dish perfect for scooping up curries and sauces.
๐ง ์ฌ๋ฃ
- 2 cups Glutinous rice (sweet rice)(Ensure it is labeled 'glutinous' or 'sweet' rice, not regular long-grain rice.)
- sufficient Water(For soaking and steaming.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Rinse the glutinous rice thoroughly under cold running water until the water runs clear. This removes excess starch. Place the rinsed rice in a bowl and cover with ample water, ensuring the rice is fully submerged. Let it soak for at least 8 hours, or preferably overnight.
โฑ๏ธ 8+ hours - 2
Drain the soaked rice completely using a fine-mesh sieve. Shake well to remove as much excess water as possible. The rice should appear plump and slightly translucent.
โฑ๏ธ 5 minutes - 3
Prepare your steamer. If using a traditional bamboo steamer, line it with a damp cloth or cheesecloth to prevent the rice from falling through the slats and to help retain moisture. Ensure the steamer fits snugly over a pot of boiling water. The water level should be high enough to steam for at least 30 minutes without boiling dry.
- 4
Transfer the drained rice into the prepared steamer basket. Spread it out evenly. Cover the steamer tightly with its lid.
- 5
Steam the rice over high heat for 20-25 minutes. After about 10-12 minutes, carefully open the steamer and gently flip the rice using a spatula or chopsticks to ensure even cooking. Continue steaming until the rice is tender, translucent, and has a slightly chewy texture. You should be able to press a grain between your fingers and it should yield easily.
โฑ๏ธ 20-25 minutes - 6
Once cooked, carefully remove the steamer from the heat. Serve the hot sticky rice directly from the basket, or transfer it to a serving bowl. It is traditionally eaten by hand.
๐ก ์ ๋ฌธ๊ฐ ํ
- โSoaking the rice overnight is crucial for achieving the correct tender and sticky texture. Do not skip this step.
- โWhile a bamboo steamer is traditional and imparts a subtle aroma, a standard steamer basket lined with cheesecloth will also work effectively.
- โKhao Neow is best enjoyed warm and is traditionally eaten with your hands, rolled into small balls.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Coconut Sticky Rice: After steaming, toss the hot rice with a mixture of warm coconut milk, sugar, and a pinch of salt for a sweet and creamy dessert.
- Savory Sticky Rice: Mix in finely chopped herbs like cilantro or scallions, or serve with savory accompaniments like grilled meats or spicy dipping sauces.