Sticky Rice (khao Neeo) Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
4 cup: Uncooked long or short-grain Thai sticky rice,
Directions:
Eaten with fingers, sticky rice accompanies this selection of recipes.
Soak rice in 8 cups hot water for I hour, or in 8 cups cold water for
8 hours or overnight. Drain and place in a cheesecloth lined steamer
basket. Set the basket over several inches of boiling water m a wok
or saucepan. Cover and steam for 20 to 25 minutes, or until the rice
is tender, shiny and slightly sticky, adding water to the pan if
necessary. Serve immediately.
Makes 10 cups.
226 CALORIES PER CUP: 4 G PROTEIN, 0 G FAT, 50 G CARBOHYDRATE; 6 MG
SODIUM; 0 MG CHOLESTEROL.
From "Eating Well", Jan/Feb, 1992.
Source from luhu.jp
Soak rice in 8 cups hot water for I hour, or in 8 cups cold water for
8 hours or overnight. Drain and place in a cheesecloth lined steamer
basket. Set the basket over several inches of boiling water m a wok
or saucepan. Cover and steam for 20 to 25 minutes, or until the rice
is tender, shiny and slightly sticky, adding water to the pan if
necessary. Serve immediately.
Makes 10 cups.
226 CALORIES PER CUP: 4 G PROTEIN, 0 G FAT, 50 G CARBOHYDRATE; 6 MG
SODIUM; 0 MG CHOLESTEROL.
From "Eating Well", Jan/Feb, 1992.
Source from luhu.jp