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Sticky Rice

Updated February 23, 2016

Also known as "glutinous rice," this gets its name from its high proportion of starch. It is used to make a popular Thai dessert.

Banana leaves

These can be bought in Asian stores and should be softened before use by soaking briefly in warm water.

Makes6 servings

Preparation Time - Text 15 mins

Cooking Time - Text25

Cooking Methodsteaming

CostInexpensive

Easy

Total Timea day or more

OccasionBuffet, Casual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Coursedessert

Mealdinner, snack

Moodadventurous

Taste and Texturefruity, sweet

Type of Dishdessert, fruit

Ingredients

  • 1 cup glutinous rice (available from Asian grocers)
  • ¾ cup well-shaken, canned coconut milk
  • 2 tbsp crushed palm sugar or light brown sugar
  • 2 ripe mangoes, peeled, pitted, and diced or sliced
  • 1 ripe papaya, peeled, seeded and sliced
  • Banana leaves, to serve
  • Juice of 2 limes
  • Steamer

Instructions

  1. Put the rice in a bowl and add enough cold water to cover by 2in (5cm). Let soak for 8 hours.

  2. Drain the rice in a colander. Line the top part of a steamer with soaked, drained banana leaves, or moistened, squeezed-dry cheesecloth. Add the rice and spread in a thin layer. Add water to the bottom part of the steamer, and bring to a boil over high heat. Reduce the heat to medium.

  3. Steam over steadily boiling water for 20-25 minutes, until the rice is tender. Heat the coconut milk and sugar in a saucepan until the sugar dissolves, then mix into the rice. Cover and leave for 15 minutes.

  4. Place a scoop of rice on a banana leaf, with the fruit on the side. Drizzle with the lime juice and serve warm.

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