Sticky rice is another favorite of the people in Nagaland. It can be eaten simply as a rice substitute for meals, or as an afternoon snack. Usually eaten with a chutney, it is one of the best afternoon snacks to be relished with a hot cup of tea on a cold rainy day. There are a variety of sticky rice available in the region; the ones we have used here is a mix of white and red sticky rice, and the end result has a beautiful dark red finish.
Ingredients:
- 3-4 cups of sticky rice(mix of white and red rice)
- 3-4 cups of hot boiling water
Photo : Sticky Rice – mix of White and Red Sticky rice
Directions to Cook the Rice:
- Wash the rice and put it into a pressure cooker
- Pour hot boiling water and pressure cook for 20-25 mins
- Rice is ready!
Steamed Sticky Rice
Ingredients For the chutney :
- 5-6 chunks peeled ginger (approx 3 inches)
- 1 small bowl of chunky axone (fermented soya beans) mixed with with chili flakes and salt
- 2-3 tablespoons of ground schezwan seeds (“mong mong” seeds)
Chutney ingredients (clockwise from bottom) Ginger, axone with chilli flakes and ground schezwan seeds
Directions to Make the Ginger Chutney:
- Mash the ginger to a paste
- Mix the axone and blend it with the mashed ginger thoroughly
- Sprinkle the ground schezwan seeds on top
- Ginger chutney is ready!
Ginger Chutney
Serve the sticky rice with the ginger chutney. You can also serve the rice with a scoop of homemade pork lard for some extra flavor and richness. Yum!
Naga Style Sticky Rice with Chutney
Watch the full video on our Youtube Channel [Link below]
Recipe contributions by local folks across kitchens in North East India.
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