Tasting sticky rice during your travel to Laos


sticky rice in Laos

enjoy sticky rice with laap in Laos
A grain of Laos sticky rice looks long, clear white. To make a delicious sticky rice dish, Laotians do not cook the usual way, which is pouring little water on the sticky rice in the steamer. Their conventional way of cooking is wrapping sticky rice in plastic, then putting it in bamboo shoots (which quite looks like Com Lam – Bamboo rice in Vietnam) and adding some spring water. Then they grill bamboo shoots on the charcoal fire. The moment the bamboo scorching is also the moment there is no more water. Then Laos people just leave it there and wait until sticky rice is ripe. When eating, people have to whittle the outer bamboo shell. The sticky rice now looks like a pipe, smells like bamboo. Visitors can use their hands directly to grab and eat this tasty speciality because the most wonderful thing is that Laos sticky rice is not viscous like other kinds of sticky rice. In addition, it is usually served with grilled chicken, braised fish, added some vegetables such as pumpkin and seasoning sauce.
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However, only when eating, they can feel sweet, glutinous and slightly fat flavor as if it was added coconut water but actually not. All of them are mixed together to create exclusively delicious taste of sticky rice in Laos.
Especially, alcohol made from Laos sticky rice is also really delicious. The grain of Laos sticky rice is still soft, and the same as the original appearance even undergoing through fermentation process. In addition, in the sweetness of the rice alcohol is the fatty taste of sticky rice, which is different from the rice alcohol which made from other normal sticky rice.
If you come to the country of elephant, don’t forget to taste sticky rice and you will certainly enjoy this special traditional food of Laos.
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