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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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The name says it. My daughter LOVES this as a special snack or desert, especially when I add a little bit of food color to make it pretty. I use coconut cream for this because it's fattier in flavor, but you can use coconut milk instead if you prefer. My husband also prefers the sticky rice a little sweeter than the recipe calls for, so I normally dump at least 1 cup of powdered sugar into my coconut sauce. Ingredients:
3 cups sticky rice, uncooked |
1 (14 ounce) can coconut cream |
1/2 cup powdered sugar |
Directions:
1. Soak the sticky rice overnight in cool water, or for 4 hours in warm to hot water if you don't want to wait overnight.
2. Drain well and steam the rice in a Thai basket steamer on medium-high, which you can find at most Asian markets, for about 45 minutes to an hour. You'll know it's done cooking if you try a piece and it's completely soft.
3. While the rice cooks, heat the coconut milk in a saucepan. Add the sugar and stir to a boil until completely dissolved, then remove from the heat and set aside (at this point, you can add food coloring if you want) until the sticky rice is done cooking.
4. Once the rice is done, dump the rice into a large bowl and pour the coconut sauce over the rice and fold it until every piece of rice is coated. Don't worry if it looks like there is too much sauce, I was, but then once is starts to cool down, the sauce will get soaked up by the rice.
5. Serve warm and enjoy!
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