TAM XOAN RICE

Description

Dien Bien sticky rice is mainly of three ethnic groups: Thai, Hmong. Far away in the Northwest region is the famous Hoi specialty in Dien Bien. Rice plants here grow and develop on the fertile land of natural mountains and forests and spring water, rainwater. Therefore, rice here develops naturally, almost without intervention or grading. Nuong sticky rice grains are large and long, with clear and opaque grains. Due to the weather conditions here, almost all year round there is fog, especially during the harvest season, the rice grains are not silver (opaque white), so there will be characteristic clear and opaque grains. That is also the difference compared to other types of sticky rice in the plains. Nuong sticky rice (or Nuong sticky rice) has a delicious, sweet, rich, nutritious aroma, and you can eat a lot without getting bored.

According to the test results, the nutritional content of rice grains is:

+ Glucid content is about 70 – 73% + Protein content is about 8.3% + Lipid content is about 1.4% This is one of Bao Minh’s key products, both a product that honors the traditional specialties of ethnic minorities in the rice sector as well as a high-value product for farmers in the Northwest region, helping people preserve traditional varieties and reduce poverty.

Intructions for use

Method 1: Cook sticky rice

Step 1: Pack rice Most rice cookers come with a rice measuring cup so you can accurately measure rice for one cooking session, each cup is about 150g of rice equivalent to 2 bowls of rice, if not, you can find or use a separate rice measuring cup to measure

Step 2: Soak rice, wash rice: wash rice twice with clean water

Step 3: Each type of rice will have different water ratios, newly harvested rice will have less water than rice that has been stored for more than 60 days. With upland sticky rice, cook with a ratio of 150g of rice using 110-115ml of water. You can adjust the amount of water according to the rice mass ratio. Or you can adjust the water to suit your taste

Method 2: Steaming sticky rice

Step 1: Soak sticky rice in warm water for about 6-8 hours. When soaking, remember to add a little salt to make the sticky rice more flavorful.

Step 2: Monitor the heat. Put water in the sticky rice cooker first, wait until the temperature boils high before starting to steam. At this time, you should keep the temperature stable because if it is too high, it will easily burn the sticky rice, and if it is too low, it will make the sticky rice mushy. The standard steaming time for sticky rice is from 30 to 40 minutes to have a delicious pot of sticky rice. Every 10 minutes, you should open the lid once to dry the steam in the pot.