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Sticky, Sticky Rice (Khao Neow)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.197
Energy (kCal)1369.0
Carbohydrates (g)302.216
Total fats (g)2.035
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. The method for sticky rice is almost the same no matter who you ask. Easy. | 2. 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. | 3. Drain. | 4. You’ll find the rice has doubled in size. | 5. Bring water to boil in a wide pot or skillet (whatever you plan to use for the steamer). | 6. Line bamboo steamer with thin cotton cloth or cheesecloth. | 7. Add the soaked, drained rice. | 8. Steam vigorously for 20-25 minutes until rice is tender. | 9. 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. | 10. Enjoy with a smile. A sticky, sticky smile. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    glutinous rice 2 cups 1369.0 302.216 25.197 2.035
    water - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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