One of the things I like about cooking sticky rice and having it for meals is actually planning to have some left over. There are many things you can do with it. Below are some ways to use up the rice, to store it, and/or to turn it into other delectable dishes:
- Next day: reheat for meals by breaking up the rice into small loose clumps, and re-steam with one of the methods I covered in the previous post. This will only take about 5 minutes as the rice is already cooked and only needing a steam through. The rice will, however, be a little stickier and softer.
- Next morning: make ‘Khao Jee‘ or ‘sticky rice pancake’ (as our family calls it) for breakfast. See recipe at the bottom of this post.
- Refrigerator: break up left over rice into small loose clumps, put in Ziplog bags, and leave in the fridge: this can keep up to a week or two, depending on the level of moisture of the rice. Reheat by following one of the cooking methods for 5 minutes or until heated through.
- Freezer: follow the same procedure as above and keep in the freezer for up to 2 months. Reheat by following one of the cooking methods, without defrosting, for 10 minutes or until heated through.
- Drying: break up left over rice into small loose clumps and spread them out on a tray to dry, either out in the sun or just in a cool and dry area of the kitchen/house. Once the rice is dried (maybe 1-2 afternoons in the sun) or at least 4-5 days inside (if you live in a rainy city like me), put rice in an airtight container and keep in the pantry for future use to make deep fried rice crispies: these little clumps of heavenly crunch could be used as is for snack, to use in ‘Khiew Padaek‘, and/or to add texture to the dish ‘Pah Nem‘ (fish salad with crispy rice). I like to use them as garnishes as well.
‘Khao Jee’ literally translated “roasted/grilled rice” or “sticky rice pancake” as our family refers to, is one of my many favorite things to have for breakfast (Khao Jee is also the term used for bread). Whenever my parents are in the States and staying with my older sister, Outamaly aka Maly aka Out (to her school friends from Laos) aka euay Air, we would often make the 2.5 hours trip to visit over the weekend. This usually becomes a 2 days of feasting on Lao food and intensive family bonding. Since we live abroad where having sticky rice to accompany traditional dishes becomes a special treat, for a special occasion, having its left over turned into “pancake”, too, becomes a grand affair. The morning before my mother left for Laos 2 weeks ago, she made this for us. There is no better aroma to wake up to than that of eggs and rice! Such a simple and filling meal, but the love that surrounds its preparation and the familial connotation warms my heart and soul.
Tradionally, ‘Khao Jee’ is made by grilling the rice formed into a patty by slowly basting it with eggs seasoned with padaek. The mixture would seep through the rice keeping it moist inside while it becomes golden and crispy on the outside. You will find these treats sold by street vendors in their small and often portable stalls any time of the day all over Laos. Conveniently they are shaped like elongated patties on a bamboo stick for easy grab-and-go. The smell of padaek and rice roasted over charcoal is simply perfect to wake you up!
Because we live in the Northwest where taking out the grill is only for 3 weeks out of the year, we have been making this special breakfast pan fried. It is quick and the crispy/chewy combination is as good! I also serve mine accompanied by a fish sauce with slices of chilies and a squirt of lime.
- Left over cold sticky rice made into patties about 4 inches in diameter. Freshly cooked, hot or warmed up rice will come apart during cooking process.
- 1 egg, beaten
- Vegetable oil for coating the pan
- 1 tbsp fish sauce (use 1 tsp for egg mixture and the rest for dipping sauce)
- 1 to 2 chili peppers for the sauce
- 1 wedge of lime
How to make Sticky Rice Pancakes: