Can anything this easy be good—and good for you? No need to complicate a delish dish. Topped up with tropical fruits and shaved coconut, it’s comfort in a bowl.
Place black and Thai sticky rice in large container and cover with 3 in (8 cm) cold water. Soak for 8 to 24 hours. Drain and place in fine-meshed strainer lined with cheesecloth. Place in double boiler or over large pot of boiling water. Be sure strainer is not touching the boiling water.
Cover and steam for about 35 minutes over boiling water, or until rice is shiny and tender to the bite but still has a little crunch.
Meanwhile, place coconut milk, sugar, and salt in saucepan. Stir over medium-high heat just until sugar is dissolved. Stir in vanilla, cover, and reduce heat to very low. Stir occasionally.
When rice is fully cooked, transfer to large bowl and break up grains with fork. Immediately pour 2/3 of the warm coconut milk overtop and fold in to mix thoroughly. Set remaining milk aside. Cover rice with clean kitchen towel, and set aside at room temperature for 30 minutes to 3 hours to soften rice.
To serve, spoon rice into little dessert bowls. Pour a little of the remaining coconut milk overtop. Garnish with assorted tropical fruit and toasted coconut.
This recipe is part of the Tropical Kitchen collection.
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