Thai Sticky Rice With Toasted Coconut and Fried Shallots
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 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
- salt
- 2 tablespoons fresh cilantro, chopped
- cheesecloth
directions
- 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.
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RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"