Friday, April 6, 2012

Coconut Sticky Rice

On my day off I decided that I wanted to make Coconut Sticky Rice. The first time I had Sweet Rice was at The King and I in Rochester New York. I have tried recreating this recipe before with Portman but we were never able to get it quite right. I have figured out why. We were using the wrong rice this whole time. To make this recipe it is very important that you have Thai Sweet Rice. Thai Sweet Rice is a glutinous rice that becomes especially sticky when it is cooked. I went to the Asia Pacific Market and got special Sweet Rice and coconut milk and made this up in no time! Enjoy!
Coconut Sticky Rice

1 cup Thai Sweet Rice
1 mango, cut into bite-size pieces
4-5 Tbsp.  brown sugar
1/4 tsp. salt
1 can coconut milk

1. In a large pot soak the rice in 1 cup water for 20-30 minutes.
2. Add 3/4 cup (more) water, plus 1/4 can coconut milk, 1/4 tsp. salt, and 1 Tbsp. brown sugar. Stir this into the rice.
3. Bring to a gentle boil, then partially cover with a lid. Reduce heat to medium-low.
4. Simmer in this way for 20 minutes, or until the coconut-water has been absorbed by the rice. Turn the heat off, but leave the pot on the burner with the lid on tight. Allow to sit for 5-10 minutes.

To finish: 
To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Stir in 3 Tbsp. sugar. Serve by piling rice in a bowl and pouring the sauce over top. Place sliced mango on top of each serving. It should look like an English pudding with custard sauce, with the mounds of rice swimming in sauce.

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