Sticky Rice with Jeow

ເຂົ້າໜຽວກັບແຈ່ວ · Khao Niao kap Jaew

Ingredients9

• glutinous rice400 g
• ripe tomatoes300 g
• shallots4
• garlic cloves6
• fresh bird's eye chilies6
• fish sauce2 tbsp
• lime juice1 tbsp
• fresh cilantro15 g
• salt1 tsp

Method

1. Rinse the glutinous rice until the water runs clear, then soak it in plenty of water for at least 12 hours.
2. Drain the rice and steam it in a conical bamboo basket over boiling water for 25 to 35 minutes, turning once, until tender and sticky.
3. Char the tomatoes, shallots, garlic, and chilies over a flame or under a hot broiler until the skins blister.
4. Peel the charred skins, then pound the vegetables with salt in a mortar to a coarse paste.
5. Stir in the fish sauce, lime juice, and chopped cilantro.
6. Serve the hot sticky rice in a covered basket with the jeow alongside for dipping.