Cơm Lam Nướng (Grilled Cơm Lam)
85% chuẩn vị · Vietnamese
A slightly simplified version of Cơm Lam, focusing on the grilling aspect. The rice is pre-cooked or par-cooked before being placed in bamboo and grilled, reducing the overall cooking time over the fire while still imparting a smoky flavor.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Glutinous rice500g
- Coconut milk300ml
- Salt1 tsp
- Wateras needed
- Fresh bamboo tubes4 large
Các bước
- 1
Wash and soak glutinous rice for at least 2 hours. Drain well.
- 2
Par-cook the rice by steaming or boiling it until it is about 70% done. Let it cool slightly.
- 3
Mix the par-cooked rice with coconut milk and salt. Ensure it's evenly coated.
- 4
Prepare bamboo tubes, ensuring one end is sealed.
- 5
Fill the bamboo tubes with the seasoned, par-cooked rice, about two-thirds full.
- 6
Seal the open end of the bamboo tubes.
- 7
Grill the bamboo tubes over medium heat, turning frequently, for about 45-60 minutes, or until the rice is fully cooked and fragrant.
- 8
Allow to cool slightly before opening the bamboo to serve.
