Nagaland Sticky Rice With Smoked Meat Naga Breakfast

Method

1. 1

   Soak the glutinous rice: Wash 2 cups glutinous rice thoroughly. Soak in 4 cups water for 4 hours. The soaking is essential — unsoaked glutinous rice steams unevenly.

2. 2

   Prepare the steamer: Fill a steamer with water. Bring to a full boil. Line the steamer tray with a clean muslin cloth.

3. 3

   Drain the rice: Drain the soaked rice completely. Spread on the muslin-lined steamer tray in an even layer.

4. 4

   Steam the sticky rice: Spread the rice out on the cloth. Fold the cloth over the rice loosely. Cover the steamer. Steam on medium-high for 20 to 25 minutes.

5. 5

   Check halfway: After 15 minutes, open the cloth and stir the rice gently — this ensures even cooking. The bottom layer should be turning sticky and slightly translucent. Replace the cloth and continue steaming.

6. 6

   Test doneness: After 25 minutes, taste a grain — it should be fully cooked, sticky, slightly chewy and completely soft with no hard centre.

7. 7

   Season: Sprinkle a very small pinch of salt over the steamed sticky rice. Toss gently with the cloth.

8. 8

   Prepare the smoked meat: Slice the smoked pork or beef into thin pieces. If the smoked meat is raw, heat briefly in a dry pan on medium for 3 to 4 minutes per side until heated through and slightly crisped.

9. 9

   Plate: Mound the sticky rice in a bowl or on a plate alongside the sliced smoked meat.

10. 10

    Serve with fresh chilli: Place slit fresh green chilli alongside. Serve as a complete breakfast — the sticky rice is eaten by hand, rolled into small balls and dipped into any sauce alongside.

11. 11

    Note: Sticky rice with smoked meat is the traditional morning meal of many Naga tribes — the Ao, Lotha, Konyak and Phom tribes are particularly associated with this breakfast combination. In Naga culture, sticky rice is often eaten by hand — a small portion pressed into a ball which is then eaten with a piece of smoked meat. Smoked pork and smoked beef are the most common accompaniments.