This amazing recipe is from my good friend Annette. I tried a bunch of other recipes off the web, but nothing worked until she told me to steam the rice. Ever since I have been able to make wonderful sticky rice simply and consistently.
Recipe Notes:
You will need a flat bottomed steamer and cheesecloth.
This is a very simple recipe, but requires a little planning in advance since the rice needs to be soaked for at least 4 hours.
A few words about the rice:
Glutinous rice is also called sticky, sweet, or waxy rice.
Even though we call it glutinous rice, it contains no gluten.
Most sticky rice is made with white rice. I prefer to use brown rice to keep the rice’s natural fiber and protein. Brown rice gives the final dish a nuttier flavor and a toothier texture.
Ingredients
Rice:
2 cups glutinous rice
Marinade:
1 cup coconut milk
1/2 cup coconut sugar
1 teaspoon salt
Sauce:
The rest of the can of coconut milk
3 tablespoons coconut sugar
1/2 teaspoon salt
Sliced fruit of your choice (traditionally mango)
Instructions
Rice:
Wash the rice. I use a strainer and stir the rice with my fingers while running cold water over it until the water runs mostly clear. You can also do it in the bottom of a pot or bowl by covering the rice with about an inch of water and then vigorously stir with your fingers. Carefully pour the water out without losing the rice down the drain and repeat until the water is mostly clear.
Cover the clean rice with about 2 inches of water and soak for at least 4 hours. I typically let it soak overnight in a mason jar.
Line your steamer with cheesecloth. You want the cheesecloth to cover the bottom and run up the sides of the steamer in order to contain all of the rice. (I usually fold my cheesecloth in half to make a double layer to provide better strength and filtering.)
Pour the rice into the middle of the cheesecloth. The streamer and cheesecloth should catch the rice and let the soaking water drain through the bottom.
Discard the soaking water.
Add new water to the bottom of the steamer
Steam the rice for 30 minutes (you can make the marinade and sauce while the rice steams)
Marinade:
Combine the ingredients in a small saucepan.
Heat to a rolling boil and then remove from the heat.
Sauce:
Mix all ingredients together.
Assembly:
When the rice has finished steaming, carefully transfer the rice to a large bowl or serving dish.
Gently and thoroughly mix the marinade into the hot rice
Allow the rice to cool at least 5 minutes so the marinade can be absorbed.
Served the rice warm or at room temperature
Dish out a portion of rice. Top with sliced fruit. Spoon (or squeeze bottle) sauce over the top