Straycat Posted June 1, 2005 Report Share Posted June 1, 2005 Right! Sticky rice comes from a different rice plant than "regular" rice, for example jasmine rice. In Thailand regular rice comes in many different varieties, but -- keep in mind -- so does sticky rice as well. So, to sum it up: It's a matter of starting with the right (sticky rice) variety AND cooking it the right way! Most answers here have only focused on latter part! Link to comment Share on other sites More sharing options...
Dude_Le_Rude Posted June 1, 2005 Report Share Posted June 1, 2005 when I was at Foodland last time, buying some sticky rice to take home with me, I asked the stock boy which sticky rice was better. he pointed out one brand which he said was much more alloi than the others. I do not think he works on commision, I trusted his advice, and it is very very tasty. I am looking at my almost empty bag now, it says: Glutinous Rice Dok Mali and The Best Quality Rice of Thailand is printed on the bag in English. Stock-people know their rice! "When you think of food, Think of FOODLAND! WE CARE- UV DEGRADABLE BAG" Link to comment Share on other sites More sharing options...
Guest Posted June 2, 2005 Report Share Posted June 2, 2005 before starting the cooking process ( before soaking) its a good idea to look at the batch for small rocks and other "items" Link to comment Share on other sites More sharing options...
buddha Posted June 2, 2005 Author Report Share Posted June 2, 2005 "much more alloi than the others" HAHAHAHAHAHA!!! I gotta hang out in the food section more. Link to comment Share on other sites More sharing options...
Old Hippie Posted June 2, 2005 Report Share Posted June 2, 2005 I soak it for 12 hours, then rinse a time or 2, then steam it in the bamboo cone, inserted in an "Issarn Rice steamer" pot. It usually comes out o.k. but doesn't last too long. Link to comment Share on other sites More sharing options...
shygye Posted June 3, 2005 Report Share Posted June 3, 2005 I thought the traditional way is to cook it inside bamboo. Link to comment Share on other sites More sharing options...
Old Hippie Posted June 3, 2005 Report Share Posted June 3, 2005 Yes, a bamboo steamer basket, which is what I use. You can also steam it inside a hollow piece of bamboo...Khao Larm or something like that I think it is called. Link to comment Share on other sites More sharing options...
Dude_Le_Rude Posted June 3, 2005 Report Share Posted June 3, 2005 "much more alloi than the others" HAHAHAHAHAHA!!! what he actually said was something like, very very alloi mak mak. I was paraphrasing. But he was right. Peace! Link to comment Share on other sites More sharing options...
Nervous_Dog Posted June 3, 2005 Report Share Posted June 3, 2005 Shy Buy, what your referring too, which I love, is Koa larm, a sweet version of koa Neo DOG Link to comment Share on other sites More sharing options...
Falang Posted July 14, 2005 Report Share Posted July 14, 2005 Inside a bambou is khao lam and it is cook with coconut milk sugar ad beans. To cook it they stick the bambou in the embers. Link to comment Share on other sites More sharing options...
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