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Coconut cream sticky rice recipe

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Coconut cream sticky rice recipe
  • 1 1/2 cups Thai sticky grain (khao niao)
  • 1 can (19 ounces) unsweetened coconut milk
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 2 mangoes, peeled and sliced
  • 6 sprigs mint
Directions

Inside a large bowl, combine the grain and enough water to pay for by 2-inches. Soak not less than 6 hrs or as much as 24 hrs. Drain .

In the wok. convey a bamboo steamer and line the steamer with parchment paper. Add enough water in the future up just beneath the underside steamer rack, 1-to-1 1/2 ". Bring water to some boil. Add some grain towards the bottom steamer rack, lessen the heat to medium-low, cover, and steam until grain is tender, 20 to 25 minutes. Remove in the heat and transfer the grain to some bowl.

Open the coconut milk and skim the thick cream in the top right into a small saucepan. (Reserve the leftover coconut milk for an additional recipe.) Add some salt and sugar towards the coconut cream and produce to some boil. Prepare, stirring, before the sugar dissolves, about one minute. Pour within the grain, mix well, cover and hang aside until liquid is absorbed, about half an hour.

Serve at 70 degrees with mango slices. Garnish with mint sprigs. (The finished dish could be stored, covered, at 70 degrees for six to eight hrs. Don't refrigerate or even the grain will harden.)

Recipe thanks to Emeril Lagasse, 2003

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