Jasmine Sticky Rice

Jasmine sticky rice goes well with many types of dishes or all alone at the fridge late at night. Warm or cold. Hard to resist. The sweet counteracts spicy food like this Sri Lankan anchovy dish and the rice pairs well with bright, fruity notes (mango hell yeah!). There are a few easy steps and some waiting around, but this is very easy to make.

Soak. Rinse. Steam.

Heat. Stir. Pour. Rest. MMMmmmm I can almost smell it. So hungry now.

 
Recipe Time: Jasmine Sticky Rice (steam method)
adapted from the Thaitable.com site
serves 4ish

2 Tbs Sugar    
1 Cup Jasmine Rice    
2 pinches Salt    
1 Cup Coconut milk

1. Cover the rice completely with water and soak from one hour to overnight.
2. Rinse the rice thoroughly after soaking.
3. Put water in the bottom of a steamer (or if you're like me and you don't have a steamer, put water in the bottom of a large stock pot with an old, fold-out veggie steamer as a base, then add a metal colander).
4. Cover the steamer or colander contraption with cheese cloth, muslin cloth, or a plain tea towel.
5. Add the rice (make sure the towel does not touch the burner) and cover with lid.
6. Steam on medium to high heat for 20 minutes (or until rice is translucent).
7. While the rice is steaming...heat the coconut milk in a heavy-bottomed pot over medium heat.
8. Stir constantly!
9. Simmer, do not boil.
10. When the coconut milk starts to simmer add sugar and salt.
11. Remove from heat.
12. Pour 3/4 of the hot coconut milk over the hot sticky rice.
13. Let it sit for 5 minutes.
14. Drizzle the rest of the coconut milk over the rice when you serve.