Appon's Thai Food Recipes

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Sticky Rice (Kau Neow)


Sticky or glutinous rice is widely eaten in the north of Thailand. It gets its English name from its glutinous (sticky) property rather than the presence of gluten. You can see from the picture its a bright white rice easily distinguishable from the more translucent fragrant rice.

The best way to cook sticky rice is to steam it in a Thai style steamer.
1. Soak the sticky rice for 4 hours or overnight to soften and make it easier to steam.
2. Drain off the excess water.
3. Put the wet rice into the steamer.
4. Steam for 5 minutes
5. Flip the rice ball over in the steamer.
6. Steam for 5 minutes longer.
The rice will lose some of its whiteness and become more translucent.

Used for informal snack food, it does not require a spoon or chopsticks to eat, the rice can be grabbed from the pot in chunks and dipped into the flavoring sauce directly.
It is perfect for picnics, served with cooked meat and chilli sauce for dipping.

Once cooked the rice can be kept and eaten cold or hot. It is normally removed from the steamer and stored in a 'ga-tip' (a round box made of reeds) making it easy to carry to the fields or on a picnic. It lasts for 3 days once cooked, and can be re-steamed to warm it up again if you wish to eat it warm.

Comments (1)


I saw my friends mother-in-law make this dish called Nam they the mom is from Laos and father from Thailand I pretty much know how to make the dish but not the rice balls that are I think fried then broke up I know into the dish Could you please help me with this

There are many 'nam' (raw) dishes. Probably she made this:
Which can also be made with pounded rice.

There's also another dish made with coconut rice and meat that I'll make shortly.

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This page contains a single entry from the blog posted on August 26, 2005 1:35 PM.

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