Ads
related to: rice steamers in laos- Store Locator
Team up, price down
Highly rated, low price
- Sale Zone
Special for you
Daily must-haves
- Temu Clearance
Countless Choices For Low Prices
Up To 90% Off For Everything
- Temu-You'll Love
Enjoy Wholesale Prices
Find Everything You Need
- Today's hottest deals
Up To 90% Off For Everything
Countless Choices For Low Prices
- Top Sale Items
Daily must-haves
Special for you
- Store Locator
walmart.com has been visited by 1M+ users in the past month
Search results
Results From The WOW.Com Content Network
Traditional rice steamers in Laos. Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking have been found dating back about 5,000 years.
Rice planting in Champasak province Laotian women planting rice seedlings near Sekong. Rice production in Laos is important to the national economy and food supply. [1] [2] Rice is a key staple for Laos, and over 60% of arable land is used for its cultivation. [2]
Boiled white Japonica rice in gamasot, a traditional Korean cauldron A close-up view of steamed Thai sticky rice in a traditional Lao rice steamer. Rice is often rinsed and soaked before being cooked. Unpolished brown rice requires longer soaking time than milled white rice does. The amount of water added can vary depending on many factors.
Lao cuisine or Laotian cuisine (Lao: ອາຫານລາວ, pronounced [ʔàː.hǎːn láːw], RTGS: ahan lao) is the national cuisine of Laos. The staple food of the Lao is sticky rice (Lao: ເຂົ້າໜຽວ, khao niao, [kʰȁw nǐaw]). Laos has the highest sticky rice consumption per-capita in the world with an average of 171 ...
Khao jee (Lao: ເຂົ້າຈີ່, pronounced [kʰȁ(ː)w.t͡ɕīː]), khao gee or jee khao (lit. ' grilled [sticky] rice ' or 'grilling [sticky] rice'), also khao ping (Lao: ເຂົ້າປີ້ງ, [kʰȁ(ː)w.pîːŋ]), is an ancient Laotian cooking method of grilling glutinous rice or sticky rice on a stick over an open fire.
In Lao and Thai, khao means rice and lam means the cooking process, which involves roasting the contents in prepared bamboo sections, while in Vietnamese cơm lam translates as "bamboo cooked rice". In Malaysia and Indonesia, it known as lemang, which is typically eaten during Eid-ul-Fitr celebrations, where it can be eaten with rendang.