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Listed in: International / Thai
sweet sticky rice, rinsed, soaked overnight and cooked
1/4 c boiling water
1 c coconut milk
5 heaping T sugar
fresh slice mango, optional
(2 cans black beans, optional)
Cook rice as directed on package. Meanwhile add sugar to boiling water to dissolve. Add coconut milk. Pour mixture over cooked sweet rice. Serve hot or cold, with or without fresh sliced mango.
For Sommai's version using black beans, add 2 cans of black beans to the coconut milk sauce & serve over cooked sticky rice (sweet or unsweet) sticky rice.
(Cook's Note: Sweet sticky rice is different from buying regular Asian sticky rice. As the title suggests, sweet sticky rice is sweet. I only know 1 way to cook rice: Put the desired amount of rice in your saucepan (I usually use 2 cups). Take your pinky finger and place it just to the top of the rice. Add cold water to the first digit line of your pinky...no more, no less. Bring rice to a boil. Reduce heat, cover & simmer on low-medium heat until water evaporates. This is the method I use for cooking any kind of rice, including Basmati, which is normally the type of rice I use for any dishes served with rice. ) PS: I am so fortunate to have several Thai friends who have taught me how to make some simple Thai dishes!
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