THAI STICKY RICE (KHAO NIAO) RECIPE
Give glutinous rice the spa treatment-soak and then steam-for simple Thai-style sticky rice.
Provided by Sasha Marx
Categories Sides
Time 2h40m
Yield 8
Number Of Ingredients 1
Steps:
- Remove from heat, and flip bundle over once more so that the folded over parts of cheesecloth are facing you. Transfer rice to a heatproof bowl and cover it with a plate (you can discard the cheesecloth at this point, or if you used a bamboo steamer and wish to use the steamer basket as a serving vessel, keep the rice in its cheesecloth parcel and unwrap it right before serving). Let rice cool slightly for 10 to 15 minutes before serving. Serve immediately.
Nutrition Facts : Calories 136 kcal, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 166 mg, Sugar 4 g, Fat 1 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
KHAO NIAW (STICKY RICE)
Often the last thing people in the North and Northeast of Thailand do before bed is put raw grains of sticky rice in a pot, cover them with water, and leave them to soak. This is sticky rice country, and a day without sticky rice is almost unthinkable. Also called glutinous rice, it has a different starch composition than varieties like jasmine. I'm not qualified to explain the world of amylopectin and amylose starches, so suffice it to say that the glossy cooked grains of sticky rice are particularly chewy and stick to one another in clumps, yet still remain distinct. It's a magical thing. Served in baskets, either one per person or as a mountainous mound to be passed around, the grains of sticky rice form moldable masses. Practiced diners snatch off a gumball-size piece, reflexively fashion it into a sort of spoon shape, and use it to grab a taste of whatever else is on the table. In these baskets or in bamboo tubes, workers carry this rice with them into the fields and forests, a portable, edible eating implement. While you could argue that so-called "steamed jasmine rice" isn't steamed at all but rather boiled, sticky rice is actually steamed. In the Northeast, it typically goes into a bamboo basket; in the North, it's traditionally prepared in a clay pot with a perforated bottom, though today the pot is often aluminum. The basket or pot is set over a pot-bellied vessel filled with boiling water and the steam cooks the grains, already swollen from soaking, in just 15 minutes or so. The process is easy enough for uninitiated cooks. It just takes a little practice to get right.
Provided by Andy Ricker
Yield Serves 6 to 8, or 4 enthusiastic rice eaters; the recipe is easily doubled
Number Of Ingredients 4
Steps:
- Put the sticky rice in a large bowl and add enough tepid tap water to cover by an inch or two. Let it soak for at least 4 hours or up to 10 hours (as long as it's not very hot in your kitchen; if you're in a hurry, you can get away with soaking it in hot tap water for as little as 2 hours).
- Pour off the soaking water. Put the rice in a fine-mesh strainer set inside a large bowl. Fill the bowl with enough cool tap water to cover the rice by an inch or two. Use your hand to gently stir the rice, then lift the strainer from the bowl. The water in the bowl will be cloudy from the rice starch. Empty the water, set the strainer in the bowl again, and repeat the process until the water is, more or less, clear. You'll probably have to change the water two or three times. Drain the rice.
- Pour enough water into the sticky rice steamer pot to reach a depth of about 2 inches. Bring it to a boil over high heat. Either add the rice to the mesh bag and put the bag in the basket or line the woven steamer basket with two layers of damp cheesecloth and dump the rice onto the cheesecloth. Fold the bag or cheesecloth so it covers the rice, pat the bundle so the rice is in a more or less even layer, and cover with a pot lid or clean, damp kitchen cloth, tucking it around the bundle.
- Decrease the heat slightly to maintain a steady but not furious boil and set the basket into the pot. Cook until the grains are fully tender but still chewy (almost springy) and definitely not mushy, about 15 minutes. (Larger batches of sticky rice take about 20 minutes, and the rice bundle should be flipped over once halfway through the steaming process.)
- Transfer the rice to a small cooler or large bowl covered with a plate. Wait about 15 minutes before digging in. The sticky rice will stay warm for an hour or so.
- You can successfully reheat leftover sticky rice; cover and microwave on low, then eat it right away.
STICKY, STICKY RICE (KHAO NEOW)
Sticky rice is a staple in Laos. The good little grains pinch together into little balls, perfect for dipping into sauces like jeow. Traditionally one would use a special basket to steam the rice, but a bamboo steamer lined with cheesecloth works very well.
Provided by Sharon123
Categories Rice
Time 40m
Yield 4 cups
Number Of Ingredients 2
Steps:
- The method for sticky rice is almost the same no matter who you ask. Easy.
- First, rinse the rice well, about 4 times. Then soak in cool water overnight. Make sure to cover the rice by a few inches of water.
- Drain.
- 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).
- Line bamboo steamer with thin cotton cloth or cheesecloth.
- Add the soaked, drained rice.
- Steam vigorously for 20-25 minutes until rice is tender.
- Eat with your fingers, starting at the edge of the steamer and working your way around and towards the center. (The rice at the center is reserved for elders and honored guests). Dip into some jeow or other spicy dip.
- Enjoy with a smile. A sticky, sticky smile.
Nutrition Facts : Calories 342.2, Fat 0.5, SaturatedFat 0.1, Sodium 6.5, Carbohydrate 75.5, Fiber 2.6, Protein 6.3
KHAO NEEO
Categories Rice Side Vegetarian Vegan Boil Gourmet Sugar Conscious Low Sugar Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 1
Steps:
- In a large bowl (large enough to hold at least twice the volume of rice, about 6 cups) cover rice with cold water by 2 to 3 inches. Soak rice 8 to 24 hours. Alternatively, soak rice in warm water (about 110°F.) 2 hours. The longer soak allows more flavor to develop.
- Drain rice and transfer to a Southeast Asian rice-steamer basket or sieve. Set steamer basket or sieve over several inches of boiling water in a large pot or deep kettle. It is important that the rice not touch boiling water. Cover rice with a lid and steam, checking water level occasionally to make sure pot or kettle doesn't boil dry and adding more boiling water if necessary, 25 minutes, or until rice is shiny and tender.
- Transfer rice to a basket or bowl, breaking it up into smaller lumps, and immediately cover with a lid or clean kitchen towel. (Rice dries out if exposed to air as it cools, so keep covered until serving.)
THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG)
This wonderful and authentic-tasting Thai dessert is as good, if not better, than any sweet sticky rice with Mango available in Thai restaurants.
Provided by Michelle
Categories World Cuisine Recipes Asian Thai
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
- While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
- Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
- Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.
Nutrition Facts : Calories 817.4 calories, Carbohydrate 144.3 g, Fat 26 g, Fiber 6.4 g, Protein 8.4 g, SaturatedFat 21.7 g, Sodium 458.4 mg, Sugar 76.4 g
More about "sticky sticky rice khao neow recipes"
AUTHENTIC THAI RECIPE FOR KHAO NEOW | ข้าวเหนียว | HOW TO MAKE …
From youtube.com
STEAMED STICKY RICE – KHAO NEOW * RECIPE
From free-recipes.co.uk
HOW TO MAKE STICKY RICE ,KHAO NEOW - YOUTUBE
From youtube.com
MANGO STICKY RICE (KHAO NEOW MAMUANG ข้าวเหนียวมะม่วง)
From greedypanda.co.uk
MANGO WITH STICKY RICE - AUTHENTIC THAI RECIPES FROM THAI …
From thaicookbook.tv
AUTHENTIC STICKY RICE - DON'T MAKE THIS MISTAKE WHEN …
From cookingwithlane.com
RECIPE CRYSTAL STICKY RICE, 'KHAO NEOW KEAW'
From importfood.com
THAI MANGO STICKY RICE (KHAO NIAOW MA MUANG) RECIPE
From thespruceeats.com
RECIPE CRYSTAL STICKY RICE, 'KHAO NEOW KEAW'
From importfood.com
RECIPE THAI STICKY RICE STEEPED IN COCONUT MILK, 'KHAO NEEO MOON'
From importfood.com
MANGO AND STICKY RICE DESSERT - THERESCIPES.INFO
From therecipes.info
HOW TO MAKE THAI STICKY RICE - SERIOUS EATS
From seriouseats.com
STICKY RICE AND INTOXICATING YAMS (ข้าวเหนียวกลอย) – WOULD YOU …
From eatingthaifood.com
KHAO NEOW TAD (STICKY RICE SQUARES) - THE SPICE HOUSE
From thespicehouse.com
MANGO STICKY RICE RECIPE: THE KHAO NEOW MAMUANG WILL ADD …
From economictimes.indiatimes.com
KHAO NEEO MAMUANG - THAI SWEET STICKY RICE WITH MANGO
From archanaskitchen.com
CAFE KHAO NEOW - SERVING DELICIOUS TRADITIONAL HOMEMADE LAO …
From cafekhaoneow.com
STICKY RICE (KHAO NEOW) IN ZOJIRUSHI RICE COOKER - RAW GREEN …
From rawgreenmadman.com
THAI FOOD DESSERTS: STICKY RICE AND EGG CUSTARD (KAO NIAO SUNG …
From joysthaifood.com
HOW TO MAKE STICKY RICE | ข้าวเหนียว | KHAO NEOW RECIPE
From thaicookbook.tv
THAI-STYLE STICKY RICE (KHAO NIAW) | COOK'S ILLUSTRATED
From cooksillustrated.com
THE PERFECT THAI BREAKFAST SWEET - KHAO NEOW DAM SANG KAYA …
From eatingthaifood.com
STICKY RICE | SHRINE KITCHEN
From shrinekitchen.com
HOW TO MAKE STICKY RICE (KHAO NIEW) - A DASH OF DOLLY
From adashofdolly.com
STICKY RICE MORTAR RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE KHAO NIAO THAI STICKY RICE - EATAHOLIX.COM
From eataholix.com
RECIPE: STEAMED STICKY RICE (KHAO NEOW) - RECIPELINK.COM
From recipelink.com
MANGO STICKY RICE - HOW TO MAKE THIS FAVORITE THAI DESSERT
From tasteasianfood.com
STICKY, STICKY RICE (KHAO NEOW) RECIPE - FOOD.COM
From pinterest.com
MANGO STICKY RICE (KHAO NEOW MA MUANG) - THE BURNING KITCHEN
From theburningkitchen.com
RECIPES - TEMPLE OF THAI
From templeofthai.com
HOW TO COOK STICKY RICE | THAI GLUTINOUS SWEET RICE [4K]
From newcookeryrecipes.info
DEFINITIVE GUIDE TO THAI STICKY RICE WITH MANGO - KHAO NIAOW …
From cookingwithlane.com
KHAO NIAO RECIPE | BON APPéTIT
From bonappetit.com
MANGO STICKY RICE (KHAO NEOW MA MUANG) | RECIPE | MANGO STICKY RICE …
From pinterest.com
THAI MANGO STICKY RICE (KHAO NEOW MA MUANG) - ASIAN RECIPES
From asianinspirations.com.au
SWEET STICKY RICE WITH MANGO (KHA NEOW MAMUANG) RECIPE
From recipezazz.com
RECIPE: THAI STICKY RICE WITH MANGO (KHAO NEOW MA-MUANG)
From goodyfoodies.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love