Laotian sticky rice called Khao Niew is the base of every meal for Lao people. It is ubiquitous in Laos and one of the tasty foods in the country. It is made from so-called “glutinous” rice which contains high sugar content than the regular rice. Laos Sticky Rice is probably the reason why it becomes sticky when steamed.
Despite the name sticky rice, glutinous rice, sticky Laotian rice is gluten-free. Sticky rice is steamed and traditionally served in small cute bamboo baskets in Laos called “Lao Aep Khao” It contains a higher sugar level than regular rice, which gives it its stickiness. Besides that, Laotian recipe does not expand similar to the regular rice. Hence, it must be soaked overnight to get it right. The rice is called sweet rice or sticky rice, and usually, you will find it from Asian countries like Laos and Thailand.
If you think that cooking the Lao crispy rice salad, well this side dish is the easiest! Sticky rice only has two ingredients, the water, and the sticky rice. It is the most convenient and at the same time most savory side dish. It is also alike in some countries’ traditional sticky rice dishes like Philippines, Hong Kong, China, South Korea, and other countries in Asia. The only drawback of this is that it is hard to make in a modern house with modern utensils and technology because the bamboo, pot, can onle be seldom visible in an average kitchen place. It is more of traditional food that is available by the elderly and for the tourists but it is delicious, and it is a morsel of food that you will want for more.
Sticky rice is also an excellent accompaniment to a Laap or minced meat salad as well as to soak up to a spicy jeow dipping sauce. Sticky rice also forms a base for a tasty coconut milk based dessert.
According to namkhanproject
