---------- Recipe via Meal-Master (tm) v8.02
  
       Title: STICKY RICE (KHAO NEEO)
  Categories: Thai, Rice
       Yield: 10 servings
  
            Stephen Ceideburg
       4 c  Uncooked long or short-grain
            -Thai sticky rice
  
   Eaten with fingers, sticky rice accompanies this selection of recipes.
   
   Soak rice in 8 cups hot water for I hour, or in 8 cups cold water for 8
   hours or overnight. Drain and place in a cheesecloth lined steamer basket.
   Set the basket over several inches of boiling water 'm a wok or saucepan.
   Cover and steam for 20 to 25 minutes, or until the rice is tender, shiny
   and slightly sticky, adding water to the pan if necessary. Serve
   immediately.
   
   Makes 10 cups.
   
   226 CALORIES PER CUP: 4 G PROTEIN, 0 G FAT, 50 G CARBOHYDRATE; 6 MG SODIUM;
   0 MG CHOLESTEROL.
   
   From “Eating Well”, Jan/Feb, 1992.
  
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