Khao Jee

INGREDIENTS

• 600g Glutinous Rice
• 4 Egg
• 2 tsp Fish Sauce
• 0.5 tsp Salt
• 4 tsp Cooking Oil

STEPS

1. 1

   Rinse 600g of glutinous rice under cold water until the water runs mostly clear. Soak it in plenty of water for 4 to 8 hours, or overnight, then drain well.

2. 2

   Place the drained rice in a steamer lined with a clean cloth. Steam over vigorously simmering water for 20 minutes, turning the rice once halfway through, until tender and slightly sticky.

   ⏱ 20 min

3. 3

   Transfer the hot sticky rice to a bowl and let it cool for 5 minutes. Divide it into four portions and shape each portion into a compact oval or thick patty with damp hands.

   ⏱ 5 min

4. 4

   Whisk 4 eggs (beaten) with 2 tsp of fish sauce and 0.5 tsp of salt until evenly combined.

5. 5

   Heat a grill, grill pan, or barbecue to medium-high, about 200°C. Brush the rice patties lightly with 4 tsp of cooking oil and grill for 3 minutes on each side, until lightly golden and firm.

   ⏱ 6 min

6. 6

   Brush the grilled rice patties all over with the egg mixture. Return them to the grill and cook for 2 to 3 minutes per side, turning carefully, until the egg coating is set, golden brown, and cooked through.

   ⏱ 4 min

7. 7

   Serve the khao jee hot. The egg coating should be fully set with no wet or glossy raw egg remaining.