Thai Sticky Rice With Toasted Coconut and Fried Shallots |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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You don't have to reserve this dish for an Asian main course; also great served with grilled chicken or pork. Besure to use long grain Thai sticky rice, not American long grain, or China sticky rice. 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:
1. Place rice into a mesh colander.
2. Rinse the rice grains in two or three changes of cold water in a bowl until the water runs clear from the colander.
3. Place the rice into a bowl and fill with cool water to 2 to 3 inches above the rice.
4. Cover the bowl and allow the rice to soak for 6 to 8 hours.
5. Drain the rice and transfer to cheesecloth-lined steamer or pasta pot basket.
6. Set steamer on wok or pasta pot with boiling water; do not let rice touch boiling water.
7. Cover pot and steam rice, checking water level often, adding more boiling water as need; cook for 20 minutes.
8. Fluff rice with a fork and gradually pour coconut milk over it.
9. Cover and steam rice until tender, about 10 minutes more.
10. While rice is steaming, heat oil in 7-in heavy skilled over moderate heat.
11. Add shallots and cook, stirring ocassionally until golden; 7 to 8 minuets.
12. Transfer to paper towels to drain.
13. Transfer rice to a bowl and stir in toasted coconut and salt to taste.
14. Sprinkle with shallots and cilantro and serve immediately.
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