作法
- 糯米泡冷水至少 6 小時，最好整夜。米應變不透明且略膨脹，徹底瀝乾。
- moak（或鍋）中將水煮至大滾，huat 竹蒸籠擱於上方放糯米。
- 瀝乾的糯米平鋪在竹蒸籠中。錐形設計的目的是讓蒸氣穿過米層而不淹米。
- 蓋上錐形蓋（或棉布），中大火蒸 20 至 25 分鐘——米由白濁轉為晶亮半透明，手指捏有黏軟感。
- 蒸到一半（約 12 分鐘）將米翻面：把底層翻到表面，避免底部過熟。
- 把蒸好的糯米倒入鋪著香蕉葉的小飯籃，蓋好。糯米飯在飯籃中能保溫保軟 2 小時，整餐隨吃隨取。以右手食用：捏一小塊，沾咖哩或拉布入口。
Common questions
Can 寮國糯米飯 be made ahead?
寮國糯米飯 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 寮國糯米飯 spicy?
寮國糯米飯 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 寮國糯米飯 vegetarian or gluten-free?
寮國糯米飯 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 寮國糯米飯 to make at home?
寮國糯米飯 is approachable for a home cook with basic stove skills — total time about 505 minutes, no special technique required.
Can 寮國糯米飯 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
糯米飯是寮國的主食——全寮國有約 95% 的米食消費是糯米飯，比例為各國之最。竹蒸籠 huat 是每個寮國廚房必備，也是文化象徵。用手吃糯米飯是寮國人的常態，用叉子被視為「不夠寮國」。糯米飯整餐放在小飯籃，眾人邊吃邊抓。攜帶方便：寮國農民與旅人一整天都帶著竹籃糯米飯。寮國也外銷優質糯米，巴色與占巴塞品種特別出名。
