Khao Jee

Ingredients

• 500 g Thai glutinous rice
• 3 eggs
• 1 tbsp fish sauce
• 1/2 tsp salt
• 1 tsp caster sugar
• 1 tbsp pla ra or fermented soybean paste, optional
• Neutral oil, for brushing

Before you cook

• Rinse the glutinous rice in several changes of cold water until the water runs almost clear.
• Cover the rice with cold water by 5 cm and leave it to soak for at least 4 hours, or overnight.
• Drain the rice thoroughly in a sieve and shake off the last of the water.
• Beat the eggs with the fish sauce, salt and sugar until no streaks of white remain.

Steps

1. Line a steamer basket with muslin, tip in the drained rice and spread it into an even layer.
2. Steam the rice over rapidly boiling water for 25 minutes, turning the whole mass over once at the halfway point.
3. Test a grain: it should be translucent and chewy with no chalkiness left in the middle.
4. Tip the hot rice into a bowl and stir it vigorously for a minute to knock out steam and bring up its stickiness.
5. Wet your hands with cold water and press the warm rice into flat patties about 1 cm thick and the size of your palm.
6. Thread each patty onto a flat bamboo skewer, or leave them loose if that is easier.
7. Set a charcoal grill or a ridged griddle over medium heat.
8. Brush the patties lightly with oil and grill them for 4 minutes a side, until a dry pale crust forms.
9. Brush the top of each patty generously with the seasoned egg.
10. Lay the patties egg side down on the grill for 1 to 2 minutes, until the egg sets and turns golden.
11. Brush and grill the second side the same way, then repeat until all the egg is used up.
12. Serve hot, with a thin smear of pla ra if you like it, and strong coffee alongside.