Latte or Chamre
Nepalese sweet sticky rice, commonly known as Latte or Chamre, is a rich and fragrant dish that is widely enjoyed and prepared during the Nepalese New Year festival, Tamu Lhosar (late December). It is a festive specialty of the mountainous regions of western Nepal.
Made from Anadi (a local variety of glutinous rice).
2 days
Easy
Ingredients
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Directions
Clean the rice and soak it overnight.
Drain the rice.
Crushed the cardamom pods.
In a saucepan, heat the butter (or ghee) over low heat.
When everything is hot, possibly add the cardamom pods, the cloves, the cinnamon powder and the bay leaves. Stir.
Add the drained rice and stir until all the ingredients are well combined. Make sure each grain is coated with butter (or ghee).
Add the sugar (or jaggery powder) and stir well until the sugar is melted and fully incorporated into the rice.
Add a few tablespoons of hot water if the rice is not cooked enough. Traditionally, the rice is left to cook in the water it has retained during soaking.
Turn off the heat once the rice is fully cooked.
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