Best sticky rice (khao neeo)
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Recipe by: villano
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Main Ingredients:
4 c Uncooked long or short-grain Thai sticky rice
Cooking Preparation of the Recipe:
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.
226 CALORIES PER CUP: 4 G PROTEIN, 0 G FAT, 50 G CARBOHYDRATE; 6 MG SODIUM; 0 MG CHOLESTEROL.
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