March 22, 2024
Preparing sticky rice is very easy:
Step 1: washing and soaking:
Place the raw sticky rice in a bowl. Allow ½ – 1 cup of uncooked rice per person. Count on Asian diners eating more rice than Westerners. Briefly wash the rice to rinse away any husks or impurities. Do not over wash. Cover the rice with at least 2 cm (1 in) of water. Let it soak 6 hours. If time is limited, the rice may be soaked in hot water for 2 hours
Step 2: transferring the rice to a steamer:
Drain off the rice water, put water one-third up the side of the traditional, aluminium steamer (maw nung) bottom. Place the pot on the heat and bring the water to the boil. Meanwhile, tip the drained sticky rice into the traditional conical bamboo steamer (houad). Smooth the top of the rice, and then place the houad in the maw nung.
Step 3: steaming the rice:
Cover the rice container with a bamboo lid or clean tea towel. Let the rice steam for 20 – 30 minutes. Ensure the water does not boil away. The cooking time depends on the rice’s age. Fresh rice takes less time. If cooking a large amount of sticky rice, half way through the steaming, flip the contents over as they lie in the steamer. Alternatively, cook the rice longer – up to 40 minutes
Step 4: presenting and storing the rice:
When the grains are soft with no ’bone‘ and when they have released a sweet, nutty taste, take the houad off the pot. Tip its contents onto a clean surface, cloth or banana leaf. Using a wooden paddle or spatula, flatten and spread the rice to release the steam. Let the rice rest a moment, and then turn the edges of the rice inwards to create a flattish ball. Divide the whole into smaller balls to fit inside individual sticky rice baskets if they are being used
More information from: Food from Northern Lao (The Boat Landing Cookbook)
