- Cold Water
- Sticky Rice
- Coconut Milk
- Coconut Rice
I have sticky rice that’s been soaking overnight in cold water. Normally I would strain this into a sink but today we’re going to strain it into this bowl and we’re going to use cheesecloth and we’re going to sort of drape it over this bowl. I’m going to pour in the rice and then we’re just going to wrap this up into a little bundle. We’re just going to let the water drain off and then just just twist it off a little bit and then we’re going to put this in our steamer.
2What you want is for the rice to sort of be clump together that’s the whole thing with sticky rice. You want it to be soft but not mushy, so that’s been there for about 30 minutes. Now we’re going to check to see, if the sticky rice is ready. It’s gonna be really hot. Let’s just put it in this bowl right here so we’re gonna unwrap this and make sure that everything’s cooked. I’m going to dump this out super important to season the rice. As soon as you take it out of the steamer, because then it’s gonna. If you don’t do that it’s gonna set it’s gonna be a big headache. You’re not gonna be able to stir it. So we got here its coconut milk that’s been seasoned with sugar and salt it’s been simmering about 10 minutes. So you want to pour in like enough.
3So that all the rice is coated, but you don’t want it soupy. I think this is just about so now you’re just working this rice with a coconut milk make sure everything’s coated. You’re gonna have this awesome delicious coconut rice. Now normally when you go to a Thai restaurant you’re going to see coconut rice as part of the desserts. But what I like to do at night market is serve coconut rice with all the savory things. So you have the sort of creamy sweet flavors of the coconut rice and that balances the pungent spicy salty flavors of all the savory courses.