Below is the recipe for KHAO NIEW | Sticky Rice | Sweet Rice. Hope you enjoy :). Please be sure to Like & Subscribe!
C O N N E C T W I T H M E
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S H O P M Y K I T C H E N
Calphalon Contemporary Non-stick Cookware Set: [ Ссылка ]
Food Prep Board: [ Ссылка ]
Rival Food Steamer: [ Ссылка ]
Black & Decker Food Griddle: [ Ссылка ]
Aroma 3 in 1 Super Pot: [ Ссылка ]
Kanom Kok/Pastry Pan: [ Ссылка ]
Food Dehydrator: [ Ссылка ]
George Foreman Indoor/Outdoor Grill: [ Ссылка ]
Spring Roll/Egg Roll Wrapper Trays: [ Ссылка ]
Rice Paper Water Bowl: [ Ссылка ]
Mini Waffle Maker: [ Ссылка ]
Bodum Bistro Water Kettle: [ Ссылка ]
Musubi Press: [ Ссылка ]
Nylon-Mesh Food/Beverage Strainer Bags: [ Ссылка ]\
Variety Pack Ziploc Bags: [ Ссылка ]
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INGREDIENTS
3 cups sweet rice (about 1-1.5 cup per person)
Water
DIRECTIONS
To prepare sweet rice:
Using a large bowl, rinse sweet rice under cold water (3-4x’s) to remove access starch.
Soak sweet rice for a minimum of 4 hours or overnight. Make sure to leave about 2 inches of water above the rice. Loosely cover (I use a large plate).
To Cook:
Fill the sticky rice pot halfway with water and bring to a boil. In the meanwhile, rinse the basket under cold water to moisten the bamboo. Pour the rice into the basket and set aside.
Once the water is boiling, set the basket on top of the pot and cover with a lid. Let it steam for 25 minutes. Flip the rice and steam for 10 more minutes.
When the rice is finished cooking, gently and carefully flip rice out of the basket and onto a non-stick surface. Use a spatula to fold the rice over a few times to release the steam. Store in a bamboo rice container and enjoy.
Storage
Sticky rice should be eaten immediately or within same day as it will harden as it sits. Leftovers can be stored and refrigerated (for up to 2 days) in a Ziploc and reheated in the microwave for 30-45 seconds. You can also freeze the rice and re-steam for 15 minutes.
