Bekang Bai
Veg
Vegan
A traditional Mizo dish combining fermented soybeans with bamboo shoots, creating a savory and protein-rich meal.
Cuisines
Mizo
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 35 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | sticky rice |
| 1 cup | water |
| 1 cup | coconut milk |
| 1/4 teaspoon | salt |
Instructions
- 1 Rinse the sticky rice under cold water until the water runs clear.
- 2 In a medium-sized pot, combine the rinsed rice, water, coconut milk, and salt.
- 3 Bring the mixture to a boil over medium heat.
- 4 Once it starts boiling, reduce the heat to low and cover the pot with a tight-fitting lid.
- 5 Let it simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- 6 Remove the pot from the heat and let it sit, covered, for another 10 minutes to allow the rice to finish cooking in its own steam.
- 7 Fluff the rice gently with a fork before serving.
Tips
For a richer flavor, use freshly squeezed coconut milk if available.