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Name: Sticky Rice with Jeow
Total time: 13 h
Yield: Serves 4
Cuisine: Laos
Ingredients: 400 g glutinous rice; 300 g ripe tomatoes; 4 shallots; 6 garlic cloves; 6 fresh bird's eye chilies; 2 tbsp fish sauce; 1 tbsp lime juice; 15 g fresh cilantro; 1 tsp salt

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Laos13 hServes 4cocinado antes

Sticky Rice with Jeow

ເຂົ້າໜຽວກັບແຈ່ວ · Khao Niao kap Jaew

Ingredientes9

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

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Preparación

Rinse the glutinous rice until the water runs clear, then soak it in plenty of water for at least 12 hours.
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.
Char the tomatoes, shallots, garlic, and chilies over a flame or under a hot broiler until the skins blister.
Peel the charred skins, then pound the vegetables with salt in a mortar to a coarse paste.
Stir in the fish sauce, lime juice, and chopped cilantro.
Serve the hot sticky rice in a covered basket with the jeow alongside for dipping.