Sticky Rice

Today is the third day of perhaps the most quintessentially Thai holiday- "Songkran" or New Year!  Part of the celebration includes a gigantic water fight in the public streets with super-soakers and water balloons from what I'm told (sounds way better than sipping champagne at midnight)!  Another way of celebrating the New Year includes preparing a traditional dish that is one of the most intoxicating treats a human can ask for. It is called "sticky rice" and served with fresh mango. The recipe to follow was given to me by my Thai friend, Jiab, who is currently working in the same research lab that I am. She continues to wow the mouths of Americans when she makes this dish (like today)! I have not tried making it myself yet, but here it is for safe keeping:

Thai-tastic!!
Picture.

Thai Sticky Rice
10 servings



6 cups sticky rice (sweet rice). Find it at your local Asian Grocery.
2.5 cups coconut cream/coconut milk
2 cups sugar
2 teaspoons of salt


Soak sticky rice in plain water overnight. Then steam the soaked rice in a bamboo steamer until the rice is cooked. While waiting for the rice, make the coconut sauce by putting all of the sugar and salt in the coconut milk, bringing to a boil and stirring until the sugar and salt is completely dissolved. When the rice is cooked (and still HOT), transfer to a mixing bowl, pour in the coconut sauce, mix well and cover. The hot rice will absorb all of the sauce in about half an hour or so.  Serve with fresh mango slices. Optional: Reserve some of the coconut sauce and drizzle over mango and sticky rice to serve. Additional note: Serve leftover sticky rice with a spicy curry for a real treat.