Khao Niao (Sticky Rice)
Khao Niao (Sticky Rice)
Steam Mode and the perforated pan imitate the cone-shaped bamboo steamer in which this Thai and Laotian staple is traditionally prepared.
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Méthode de préparation
- Combine rice and water in a 2-quart container; do not wash or rinse the rice. Soak rice for at least 4 hours, ideally for 12 hours or overnight.
- Drain water from the rice; spread rice in an even layer on the perforated pan, keeping it within the perforated area. Place perforated pan with rice at rack position “2” and a solid pan at rack position “1.”
- Set the oven to 205°F Steam Mode. Steam 10 minutes.
- Using a spatula or spoon, flip the rice and steam for another 5 minutes. It is nearly impossible to overcook the rice; steaming for 15–20 minutes per side is okay.
- To hold rice before serving, reduce the temperature to 165–180°F Steam Mode.
- Remove from oven only when ready to serve; the cooked rice will dry out quickly. Keep covered.