Black sticky rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Black glutinous rice |
| Cold water | ||
| ¼ | teaspoon | Salt |
| 1 | cup | Freshly grated coconut |
| 2 | tablespoons | Sesame seeds |
| 4 | tablespoons | Palm sugar or dark brown sugar |
Directions
Wash rice well and soak in cold water overnight. Drain the rice and place in a perforated steamer.
While the rice steams, grate the coconut and toast the sesame seeds.
Toast the seeds in a dry frying pan over medium heat, stirring or shaking the pan to brown the seeds evenly. As soon as they are deep golden brown, turn them onto a plate. Bruise lightly together with the sea salt. Serve the rice warm or at room temperature, with sesame seeds, coconut and palm sugar.
Source: Charmain Solomon's Thai Cookbook Recipe courtesy of: Art Barron, 03 Feb 93 05:33:12