We had a wonderful Easter in Merced last weekend, and even got to take a spin on a tandem bike (turns out it requires lots of communication!)
This week I made my first foray into Thai cooking. The pad thai and rama chicken were passable, but the real winner was the dessert: sweet sticky rice. So good, in fact (and so easy) that I thought I would share the recipe:
Thai Sweet Sticky Rice
1 1/2 cups white glutinous rice (I used long grain sweet rice, on sale at Ranch 99)
1 1/3 cup (less than a can) of coconut milk
1/2 cup granulated sugar
1/2 teaspoon salt
toasted sesame seeds and/or tropical fruit, for garnish
1. In a bowl, cover rice with water and soak at least for hours, or overnight. Drain.
2. Line a steamer basket with a cheesecloth (I used a coffee filter – worked just fine). Spread rice evenly over the cheesecloth. Place the container over rapidly boiling water. Cover and steam until tender, about 25 minutes. Set aside.
3. In a medium-sized saucepan, combine the coconut milk, sugar, and salt and heat on medium-high, stirring until sugar is fully dissolved. Pour over rice, stir to combine, and let rest for 30 minutes.
4. Garnish with toasted sesame seed or tropical fruit.
Hope you enjoy!!