Sticky rice is simply one of the many forms for this grain yet is 85% of Laos' rice production. With a hard hull that must be broken and removed by sifting and a high starch content, the grain must be soaked for hours before cooking. It's a wonder that it is the most popular accompaniment to Laos dishes. Yet there are several strains of sticky rice such as green Pandanus and Purple, as well as yellow (which is white Sticky that's been tossed with tumeric).
Its consistency makes it necessary to eat with your fingers. Using either your right or left hand, a chunk of rice half the size of a golf ball is rolled by your finger and palm into a ball. The rice is dipped into the food and the thumb grabs a bit of the dish to be eaten with the rice.
Sweet Rice
Purple Sticky Rice, known locally as sweet rice, has a nutty wild rice flavor and texture and, partly because of its color, has been favored for desserts, although I have had it served with entrees. A large variety of sticky rice candies are available at markets as well as sweetened rice wrapped and steamed in banana leaves. Rarely is Purple Sticky rice served with non-dessert dishes, but it does occur and there's no hard rule.
Luang Prabang's popular and excellent Tamarind Restaurant makes a terrific Khao Gam. This is a dessert of Purple Sticky rice blended with sweetened coconut and served with a buffet of toppings: dried, fresh and candied fruit and nuts.
Khao Gam: Purple Sticky Rice with Coconut Sauce
- 3 cups Purple Sticky rice
- 8 oz. coconut cream or milk
- 6 tablespoons sugar
- 1/2 teaspoon salt
- assorted sliced fresh fruits, berries, dried and candied fruits, nuts, sesame seeds, toasted coconut.
Procedure:
- Rinse the rice a few times in a colander until the water runs clear.
- Place in a pan and cover with at least 2 inches of water and allow to soak for four hours or overnight.
- When ready to cook, drain the rice and place in a bamboo steamer over boiling water. (If not using a bamboo steamer, place the rice into a heatproof bowl with room for the rice to expand and place over a large pot of boiling water that fits the bowl. Add enough boiling water to the rice to barely cover.) Cover and steam over simmering water for 30 to 40 minutes.
- While the rice is steaming, heat the coconut milk, sugar and salt in a saucepan. Stir until sugar is dissolved and keep warm.
- Remove the hot rice from the steamer into a bowl and gently blend in 3/4 of the coconut sauce.
- Mound the rice on a plate, sprinkle with toasted coconut, sesame seeds the remainder of the sauce. Surround the plate with dishes of fruits and nuts. Diners serve themselves.
Marc d'Entremont - Years of experience as a chef, historian and teacher guides my travel and food writing. I explore all things that shape a culture.
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