Kiad
Veg
Vegan
Khasi rice beer — glutinous rice fermented with a starter of wild herbs and yeast until lightly alcoholic, slightly sour, and naturally cloudy. Consumed at Khasi festivals (Nongkrem, Ka Pomblang), before communal meals, and as a daily drink in Khasi villages; milder and less carbonated than commercial beer, with a faint sweetness.
Cuisines
Meghalayan
Best for
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | sticky rice |
| 1/2 cup | black sesame seeds |
| 1/4 cup | grated coconut |
| 2 tablespoons | sugar |
| 1/4 teaspoon | salt |
| 2 cups | water |
Instructions
- 1 Wash the sticky rice thoroughly until the water runs clear.
- 2 Soak the rice in water for about 20 minutes.
- 3 Drain the rice and place it in a pot with 2 cups of water.
- 4 Bring the water to a boil, then reduce the heat to low and cover the pot.
- 5 Cook the rice for about 15-20 minutes or until the water is absorbed and the rice is tender.
- 6 While the rice is cooking, dry roast the black sesame seeds in a pan over low heat until they are fragrant.
- 7 Grind the roasted sesame seeds into a coarse powder.
- 8 Once the rice is cooked, fluff it with a fork and let it cool slightly.
- 9 Mix the ground sesame seeds, grated coconut, sugar, and salt in a bowl.
- 10 Combine the rice with the sesame-coconut mixture, mixing gently to ensure even distribution.
- 11 Serve the Kiad warm or at room temperature.
Tips
For an authentic touch, use a traditional bamboo steamer to cook the rice.