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"Kow neow" (Sticky Rice)

 

There are two types of Sticky Rice. One for desserts, and one for meals. This particular recipe is intended for meals. It is normally served with dishes from the Northeastern part of Thailand (E-Sarn). It is usually a good accompaniment to Thai Barbecue Chicken, Lahb Gai, and other dishes of this type.

Ingredients:
4 cups Thai sticky rice
One steamer basket
Cheesecloth


Preparation:
Soak the rice for one hour before cooking. Line the steamer basket with cheesecloth. Place the steamer basket with cheesecloth about five to six inches over boiling water. Add in the rice, and cover. Steam for roughly half an hour or until the rice becomes tender and sticky.
Can be served immediately or when cold.

 

 


 

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