Nagaland Bamboo Steamed Sticky Rice Naga Tribal Classic

Method

1. 1

   Soak glutinous rice overnight. Drain completely.

2. 2

   If fresh bamboo is available: cut fresh green bamboo into 30 cm sections with the natural bamboo node forming the closed bottom.

3. 3

   Each section becomes a cooking vessel.

4. 4

   Fill each bamboo section with soaked rice to about 2/3 full.

5. 5

   Add water until the water is about 2 cm above the rice. Add a pinch of salt.

6. 6

   Stand the bamboo sections upright in a fire or over a gas burner secured with foil or stones.

7. 7

   Cook over medium heat for 25 to 30 minutes until the rice absorbs all the water and is completely cooked through.

8. 8

   For stovetop alternative: line a small pot with banana leaf.

9. 9

   Add soaked sticky rice and water. Cover with another banana leaf. Steam on medium for 25 minutes.

10. 10

    Split the bamboo sections to reveal the cooked rice — it comes out as a cylindrical log with the bamboo grain pattern imprinted on the surface.