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Original name
Koaw Niew ข้าวเหนียว
Its soft, sticky and elastic texture comes from the structure of its starch, different from the one of normal rice. It can be distinguished before cooking by its more pearly grains than jasmine rice.
To prepare it, we start by rinsing it thoroughly and then soaking it, between 6 and 12 hours in water, changing the water from time to time to get rid of its excess of starch.
Cooking is done in a steamer cooker for 30 minutes. Thai people use a bamboo cone that gives the rice more flavor.
Very important, it is necessary to cover the rice with a cloth or a cover so that the top does not dry.
To serve hot or warm.
| In the local culture | - For everyday |
| How to eat it | - With a spoon - By hand - Flat-bottomed spoon |
| Caloric value | High |
| Temperature | - Hot - Room temperature |
| Vegetarian , Vegan | |
| Difficulty of preparation | Average |
| Cooked - Raw | - Cooked |
| Outils de préparration | - Steamed |