Recipe by Galley Wench
You don't have to reserve this dish for an Asian main course; also great served with grilled chicken or pork. Although I've posted the recipe to use with my bamboo steamer, a pasta pot (with a deep basket) lined with cheese cloth will work just as well. Besure to use long grain Thai sticky rice, not American long grain, or China sticky rice. Here's an explanation of Thai sticky rice: http://importfood.com/stickyrice.html . Time indicated does not include soak time for the rice. Recipe comes from The Gourmet Cookbook
- 1 cup thai sticky rice (long grain, NOT Chinese short or medium grain)
- 1⁄2 cup canned unsweetened coconut milk, stirred well
- 1⁄4 cup vegetable oil
- 2 large shallots, cut crosswise into thin rings (approximately 1/2 cup)
- 1⁄3 cup sweetened flaked coconut, toasted
- 2 tablespoons fresh cilantro, chopped
Directions See How It's Made
- Place rice into a mesh colander.
- Rinse the rice grains in two or three changes of cold water in a bowl until the water runs clear from the colander.
- Place the rice into a bowl and fill with cool water to 2 to 3 inches above the rice.
- Cover the bowl and allow the rice to soak for 6 to 8 hours.
- Drain the rice and transfer to cheesecloth-lined steamer or pasta pot basket.
- Set steamer on wok or pasta pot with boiling water; do not let rice touch boiling water.
- Cover pot and steam rice, checking water level often, adding more boiling water as need; cook for 20 minutes.
- Fluff rice with a fork and gradually pour coconut milk over it.
- Cover and steam rice until tender, about 10 minutes more.
- While rice is steaming, heat oil in 7-in heavy skilled over moderate heat.
- Add shallots and cook, stirring ocassionally until golden; 7 to 8 minuets.
- Transfer to paper towels to drain.
- Transfer rice to a bowl and stir in toasted coconut and salt to taste.
- Sprinkle with shallots and cilantro and serve immediately.