Thai Sticky Rice With Toasted Coconut And Fried Shallots

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup thai sticky rice (long grain, not chinese short or medium grain)
• 1/2 cup canned unsweetened coconut milk, stirred well
• 1/4 cup vegetable oil
• 2 large shallots, cut crosswise into thin rings (approximately 1/2 cup)
• 1/3 cup sweetened flaked coconut, toasted
• salt
• 2 tablespoons fresh cilantro, chopped
• cheesecloth

Recipe

• 1 place rice into a mesh colander.
• 2 rinse the rice grains in two or three changes of cold water in a bowl until the water runs clear from the colander.
• 3 place the rice into a bowl and fill with cool water to 2 to 3 inches above the rice.
• 4 cover the bowl and allow the rice to soak for 6 to 8 hours.
• 5 drain the rice and transfer to cheesecloth-lined steamer or pasta pot basket.
• 6 set steamer on wok or pasta pot with boiling water; do not let rice touch boiling water.
• 7 cover pot and steam rice, checking water level often, adding more boiling water as need; cook for 20 minutes.
• 8 fluff rice with a fork and gradually pour coconut milk over it.
• 9 cover and steam rice until tender, about 10 minutes more.
• 10 while rice is steaming, heat oil in 7-in heavy skilled over moderate heat.
• 11 add shallots and cook, stirring ocassionally until golden; 7 to 8 minuets.
• 12 transfer to paper towels to drain.
• 13 transfer rice to a bowl and stir in toasted coconut and salt to taste.
• 14 sprinkle with shallots and cilantro and serve immediately.