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Rice planting in Champasak province Laotian women planting rice seedlings near Sekong. Rice production in Laos is important to the national economy and food supply. [1] [2] Rice is a key staple for Laos, and over 60% of arable land is used for its cultivation. [2]
Traditional rice steamers in Laos. Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking have been found dating back about 5,000 years.
Boiled white Japonica rice in gamasot, a traditional Korean cauldron A close-up view of steamed Thai sticky rice in a traditional Lao rice steamer. Rice is often rinsed and soaked before being cooked. Unpolished brown rice requires longer soaking time than milled white rice does. The amount of water added can vary depending on many factors.
Mango sticky rice is a common dessert of the Lao people of the Greater Mekong Subregion [citation needed] where glutinous rice has been cultivated throughout history. [21] [22] Sticky or glutinous rice is a Laotian national dish connected to their culture and religious traditions.
In the early 1990s, agriculture was the foundation of the economy. [1] Although a slight downward trend in the sector's contribution to gross domestic product was evident throughout the 1980s and early 1990s—from about 65 percent of GDP in 1980 to about 61 percent in 1989 and further decreasing to between 53 and 57 percent in 1991—a similar decrease in the percentage of the labor force ...
In Lao and Thai, khao means rice and lam means the cooking process, which involves roasting the contents in prepared bamboo sections, while in Vietnamese cơm lam translates as "bamboo cooked rice". In Malaysia and Indonesia, it known as lemang, which is typically eaten during Eid-ul-Fitr celebrations, where it can be eaten with rendang.
Lao Loum sit on the floor and eat from common bowls of soup or other dishes. Steamed rice is distributed among two or three common baskets placed around the edge of the table. [2] Lao Loum households average between six and eight persons, but may reach twelve or so in exceptional cases.
Khao jee (Lao: ເຂົ້າຈີ່, pronounced [kʰȁ(ː)w.t͡ɕīː]), khao gee or jee khao (lit. ' grilled [sticky] rice ' or 'grilling [sticky] rice'), also khao ping (Lao: ເຂົ້າປີ້ງ, [kʰȁ(ː)w.pîːŋ]), is an ancient Laotian cooking method of grilling glutinous rice or sticky rice on a stick over an open fire.
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