Sticky Rice (khao Neeo)
| 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)
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Calories: 272
Calories From Fat: 20
Total Fat: 2.4g
Carbohydrates: 64g
Fiber: 4.8g
Protein: 4.8g