My friend Joe showed me how to make Sticky Rice, not only that but he bought me all the things required to make the sticky rice AND he said I could share his instructions for making it with you guys! Woo Hoo!! Thanks Joe!
Thai sticky rice, Thai sweet rice, or Thai glutinous rice
Chaokoh or Mae Ploy coconut milk (cream)
mangoes, peaches, and/or nectarines
toasted sesame seeds
Here is the rice and coconut milk Joe bought for me:
steamer – basket and pot
Looks like this:
1 Soak 2 cups of rice overnight (12 hours) in lukewarm, not hot, water, making sure that the water is covering the rice with several inches to spare.
2 After 12 hours, drain rice and place in steamer basket and set the basket in the steamer pot with about 3″ of water in the bottom of the pot. Cover with a lid that is large enough to touch the inside of the basket from all sides without sitting on the rice. The pot should have enough water to boil for at least 30 minutes without drying out, but not so much as to touch the basket when boiling. Boil 10 – 15 minutes or until rice seems to stick together and then take the basket out of the pot and shake it to rotate the rice in a ball so that the top of the rice is now on the bottom of the basket. Cover with lid again and cook another 5 – 10 minutes or until rice will clump together in your hand. Roll rice out of basket into a food storage container and seal tightly with lid. (You could eat this rice right now with barbecue!)
3 Heat 1 – 2 cans of coconut milk just short of boiling. Add salt until you can just barely taste it. Then add sugar until the mixture tastes too sweet, making sure the sugar gets dissolved. Save a small amount of this mixture, about 1/4 cup in a separate container. Start adding the sticky rice to the coconut milk mixture until it is the consistency of wet cement.
4 Serve quickly with slices of mango/peaches/nectarines, sprinkling with toasted sesame seeds and a drizzle of the reserved coconut milk mixture.
recipe courtesy of Joseph Garrard