Sticky Rice (khao Neeo)

A man that preaches an immortal crown, should not seek much after transitory vanity. And he that preaches the contempt of riches should himself contemn them and show it by his life. And he that preaches self-denial and mortification should practice these virtues in the eyes of them to whom he preaches, if he would have his doctrine believed. All Christians are sanctified; and, therefore, themselves, and all that they have, are consecrated “to the Master’s use.” But ministers are doubly sanctified: they are devoted to God, both as Christians and as ministers; and, therefore, they are doubly obligated to honor Him with all they have.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Grains	Thai	Rice, Thai	10	Servings

INGREDIENTS

		Stephen Ceideburg
4	c	Uncooked long or short-grain
		Thai sticky rice

INSTRUCTIONS

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.  Makes 10 cups.  226 CALORIES PER CUP: 4
G PROTEIN, 0 G FAT, 50 G CARBOHYDRATE; 6 MG  SODIUM; 0 MG CHOLESTEROL.
From "Eating Well", Jan/Feb, 1992.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 272 Calories From Fat: 20 Total Fat: 2.4g Carbohydrates: 64g Fiber: 4.8g Protein: 4.8g