Sticky rice

Koaw Niew ข้าวเหนียว

Original name

Koaw Niew ข้าวเหนียว
After the #Steamed jasmin rice# , sticky rice is Thailand's most popular rice variety. Often used in desserts, it is also served as an accompaniment to #Thai deep fried Chicken# and other dishes of Thai cuisine.

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 valueHigh
Temperature - Hot
- Room temperature
Vegetarian , Vegan
Difficulty of preparationAverage
Cooked - Raw - Cooked
Outils de préparration - Steamed

Related food

The guide of gastronomy of Thailand

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