"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sticky rice (HMONG Cuisine) Recipe

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This recipe for Sticky rice (HMONG Cuisine), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, March 12, 2009


2 cups uncooked sweet rice
2 cups cold water

Soak sweet rice in cold water overnight or at east 6 hours. Put 1 inches of water in lower part of double steamer, put rice in the upper pan, cover and cook over medium heat about 20 minutes or until rice is soft and tender. Put rice into serving bowl to aluminum foil. Rice can be served in a large bowl or made in to compressed balls by squeezing handfuls of it together for about until the grains stick to each other. Serves 4.




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