Glutinous rice needs a long soak and steaming rather than the usual absorption method. Plan ahead for the soak, then dress the hot rice with coconut milk so it absorbs the flavor. Serves four.
Serves: 4
Prep: 10 minutes, plus 6 hours soaking
Cook: 30 minutes
Ingredients
- 1 1/2 cups glutinous rice
- 1 can (13.5 ounces) coconut milk
- 3 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds
- 2 tablespoons coconut cream, optional
Method
- Rinse the rice several times until the water is mostly clear. Cover with cool water and soak for at least 6 hours or overnight.
- Drain the rice. Line a steamer basket with a clean damp cloth or parchment punched with holes. Spread the rice evenly in the basket.
- Steam over boiling water for 25 to 30 minutes, turning the rice once halfway through, until the grains are tender and translucent.
- Meanwhile, warm the coconut milk, sugar, and salt in a small saucepan over low heat, stirring until the sugar dissolves. Do not boil.
- Transfer hot rice to a bowl. Pour in about three quarters of the coconut mixture, cover, and rest for 10 minutes so the rice absorbs it.
- Serve with mango slices, remaining coconut sauce, sesame seeds, and coconut cream if using.
Variations
Use ripe peaches or pineapple when mango is unavailable. Reduce the sugar to 1 tablespoon for a less sweet plate.
Storage and reheating
Refrigerate rice separately from fruit for up to 2 days. Reheat covered with a spoonful of water until steaming, then serve with freshly cut mango.
Plan this ahead with the early-morning breakfast prep guide and weekly breakfast grocery list. Add the rice and mango to the Lucru Home grocery list.
