Also known as "glutinous rice," this gets its name from its high proportion of starch. It is used to make a popular Thai dessert.
These can be bought in Asian stores and should be softened before use by soaking briefly in warm water.
Preparation Time - Text 15 mins
Cooking Time - Text25
Total Timea day or more
OccasionBuffet, Casual Dinner Party, Family Get-together, Formal Dinner Party
Taste and Texturefruity, sweet
Type of Dishdessert, fruit
- 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
Put the rice in a bowl and add enough cold water to cover by 2in (5cm). Let soak for 8 hours.
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.
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.
Place a scoop of rice on a banana leaf, with the fruit on the side. Drizzle with the lime juice and serve warm.
2008 Dorling Kindersley