buddha Posted May 31, 2005 Report Share Posted May 31, 2005 Jones-ing for Kao Niow Dahm... :yay: Anyone know how to make it? I can get black rice... Link to comment Share on other sites More sharing options...
.. Posted May 31, 2005 Report Share Posted May 31, 2005 Soak it overnight in water. Steam it covered with a wet towel in a woven bamboo cone placed in a pot. That's the traditional way. I suppose you could cook it in a rice cooker. I just looked at mine and it does have a setting for glutinous rice. But ya gotta soak it overnight first regardless I would guess. Cheers, SD Link to comment Share on other sites More sharing options...
shygye Posted May 31, 2005 Report Share Posted May 31, 2005 Do you cook it in coconut milk? Link to comment Share on other sites More sharing options...
.. Posted May 31, 2005 Report Share Posted May 31, 2005 No. Just steam it with regular water. If you want to make sticky rice with coconut (like as served with mango), you add the coconut milk/sugar/salt mixture after the sticky rice is cooked. And eat immediately or the coconut mixture will soak in and be mai aroy. Cheers, SD Link to comment Share on other sites More sharing options...
Nervous_Dog Posted May 31, 2005 Report Share Posted May 31, 2005 Coconut milk is only if your making a dessert Link to comment Share on other sites More sharing options...
Dude_Le_Rude Posted May 31, 2005 Report Share Posted May 31, 2005 easy to make in a rice cooker, if you have one. Yes, soak the rice overnight. Change the water before you cook it. add a little extra water in the rice cooker. about 5-10mm over the line. I have made it in a frying pan when i did not have a rice cooker, soak it, boil it up in a frying pan, semi-covered for about 20 minutes, cover completely and leave it for another 30 minutes or so. Link to comment Share on other sites More sharing options...
Straycat Posted May 31, 2005 Report Share Posted May 31, 2005 you also need rice that is suitable for 'khao niew' Link to comment Share on other sites More sharing options...
khwaimaisabai Posted May 31, 2005 Report Share Posted May 31, 2005 Straycat, I always thought that sticky rice is a different variety from other rice - there are many varieties in Thailand of course. So it's not a matter of cooking it a different way but by starting with the right variety of rice in the first place. Am I wrong? Khwai Link to comment Share on other sites More sharing options...
Dude_Le_Rude Posted May 31, 2005 Report Share Posted May 31, 2005 do not expect me to get this spelling right, but kao nao is glutinous rice. totally different from normal Thai long grain rice, or other kinds of regular rice. It is not only in the way it is cooked, but also the rice itself. available at Foodland or Villas or an Indian or Thai grocer in other countries. "When you think of food, think of FOODLAND!" Peace! Link to comment Share on other sites More sharing options...
Guest Posted June 1, 2005 Report Share Posted June 1, 2005 " Change the water before you cook it." I would suggest rincing several times, till the water is clear. also, a basket steamer ( dinm sum type) on top of a wok works well too ( put the cloth under the rice) Link to comment Share on other sites More sharing options...
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