Rice, rice, and more rice! White rice, brown rice? Pilaf rice, yellow rice, Rice-A-Roni, rice milk. Rice pudding, Rice Crispy treats, and well, they even throw rice at weddings because it is often directly associated with prosperity and fertility.
Rice has long been a staple food for a large part of the worlds diet. It’s cooked different ways in different cultures and goes with almost any dish. It also just happens to be the world’s second highest produced grain; only corn is produced in higher quantities. Hmmm…maybe we should be calling it super rice.
The last time I had some good sticky rice was at Ruby Foo’s in New York’s Time Square. That was until a girlfriend of mine said she was making some for last week’s “girl’s night.”
Everyone made something and I hovered over Maria as she put hers together, snapped a picture, and ran out the kitchen. Yes, so this is a stolen recipe (evil laugh)! S/O to my fam Maria @artlifestyle who just found out I stole her sweet sticky rice recipe.
There are so many ways to serve it. Warm with dinner or cold as a dessert with exotic fruit (see below).
3 cups jasmine rice
2 cans coconut milk (4 cups)
2 cans of sweetened condensed milk
1/2 cup water
Boil all the water and 3 cups of the coconut milk (reserve the remainder for a bit later). Make sure to salt the milky mixture.
Pick through the rice to ensure there are no other elements in there. You have to watch the pot because you don’t want it to boil over. Just as it starts boiling, add the rice.
Stir it. Let it come to a boil again and then lower the heat to the lowest setting possible and cover for 15 – 20 minutes.
When the rice is cooked, fluff it up with a fork. Then, pour half a can of sweetened condensed milk, mix it in as you fluff the rice (be careful not to smash the rice). Repeat that 2 more times (there should be 1/2 a can left).
Dish the rice into a serving platter. Mix the remaining milks together. Pour around the perimeter of the rice and serve warm.
Sticky rice can also be served cold as a dessert with slices of mango, kiwi, pineapple, and papaya.
You can also add rum to the coconut-condensed milk mixture for the dessert and top with a dash of fresh vanilla and all spice. Now I’m starving…
Free, The Sticky Rice Thief!
Previously: Sunday Eats: Watermelon Salad