Sticky Rice
Kow Neow ข้าวเหนียว
'Kow' means rice and 'neow' means sticky. Sticky rice is a staple in Northern and Northeastern Thailand where people eat it instead of long grain rice. Sticky rice is eaten with hands.
Sticky rice is traditionally soaked overnight and steamed, not boiled. When long grain rice is cooked, it turns from opaque to white; when sticky rice is cooked, it turns from white to translucent.
I often use leftover sticky rice to make sticky rice pudding. Left over sticky rice can also be heated and let soak in coconut milk and topped with fruit, such as mango, for a dessert.
Author: Natty Netsuwan
Recipes made with Sticky Rice
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Bamboo Shoot Yum
Soop Naw Mai
Shredded bamboo shoots boiled in wild Thai leaves with hot lime sauce.
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Mango on Sticky Rice
Kow Neuw Mamuang
Ripe mango served on a bed of coconut milk soaked sticky rice.
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Grilled Steak with Spicy Shallot Sauce
Nua Yang
Medium rare grilled steak, served with spicy shallot and lime sauce.
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Northern Thai Eggplant Salad
Yum Makua Praw
Spicy northern Thai raw eggplant salad with minced pork.
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Nam Tok
Spicy grilled beef salad with toasted rice.
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Fried Chicken Wings
Peek Gai Tod Gluea
Fried chicken wings with crispy skin, seasoned lightly with Thai herbs
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