CRANBERRY THUM | Lao Food | Cranberry Recipe | Holiday Leftovers

sticky rice

🥗Healthier: quinoa

💰Cheaper: regular rice

Quinoa offers a nutty flavor and is gluten-free.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and dairy-free.

Soak sticky rice in water for several hours or overnight.

Drain the sticky rice and steam it until tender, about 30 minutes.

In a saucepan, combine cranberries, sugar, and a pinch of salt with water over medium heat until the cranberries burst, about 10 minutes.

Stir in coconut milk to the cranberry mixture and heat until warm.

Combine the cooked sticky rice with the cranberry mixture in a large bowl.

Mix thoroughly until the rice is evenly coated with the cranberry sauce.

Transfer the mixture to a serving dish lined with banana leaves.

Garnish with pandan leaves for aroma and presentation.

Cooking Techniques

Spice Level: