City Palate

The Entertaining Issue - November December 2017

Thai Sweet Sticky Rice Dessert
Mar/Apr 2009

1 c. Thai sticky rice (short grain, glutinous rice)
1 3/4 c. water
1 can coconut milk
1/4 t. plus a pinch of salt
1 T. plus ¼ c. brown sugar
1 t. vanilla
2 t. cornstarch dissolved in 2 T. water
1 ripe banana or other tropical fruit (ie: mango)

In a saucepan, soak the rice in 1 cup of water for 20 minutes, or up to 1 hour. Add the remaining 3/4 cup of water plus 1/4 can coconut milk, 1/4 teaspoon salt, and 1 tablespoon of brown sugar. Stir into rice, lifting any grains that have stuck to the bottom of the pot. Bring to a gentle boil, partially cover, and turn the heat to medium-low.

Allow the rice to cook for 10 to 20 minutes, or until the liquid has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5 to 10 minutes. The heat within the rice pot will finish cooking the rice.

To make the sauce, warm the rest of the can of coconut milk with 1/4 cup of brown sugar, a pinch of salt, and 1 teaspoon vanilla over medium heat for 5 minutes. Add the cornstarch dissolved in the water to the sauce and whisk over low heat until it is slightly thickened: remove from the heat. Before serving, taste the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.

Place scoops of the sticky rice in bowls and ladle a generous amount of warm coconut sauce over the rice. Top with slices of ripe banana or your favourite fresh fruit. Serves 2 to 4.