Coconut sticky rice
Fragrant coconut sticky rice is the perfect accompaniment to any Thai curry.
Ingredients
- 400g/14oz sticky rice
- 4 lime leaves, 2 whole, 2 shredded
- 300ml/10fl oz coconut milk
- 1 lime, pared zest of 2 large pieces only
- salt
Method
Soak the rice in water overnight or for at least 6 hours. If you are soaking it for the shorter length of time, use hot water to cover. When you are ready to cook, drain, but you don’t need to rinse.
Line a steamer basket with muslin. Add water to the base of the steamer. Lightly bruise the whole lime leaves and add to the water. Add the rice to the lined steamer basket and season well with salt, stirring it through. Fold the cloth around the rice so it is completely wrapped. Put the lid on the steamer, bring the water to the boil, then reduce the heat and steam for 30–35 minutes until the rice is cooked through – it will still be firm.
While the rice is cooking, heat the coconut milk with the shredded lime leaves and pared lime zest. Remove from the heat and leave to infuse until the rice is ready. Tip the rice into a bowl. Strain the coconut milk over the top and stir to combine.