F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Fragrant Sticky Rice
© Cedric Angeles

Fragrant Sticky Rice

  • ACTIVE: 30 MIN
  • TOTAL TIME: 50 MIN Plus Overnight Soaking
  • SERVINGS: 10
  • VEGETARIAN

Served with fresh fruit, this densely creamy side dish, scented with kaffir lime leaves and lemongrass, would make a terrific breakfast.

  1. 3 banana leaves, thawed (see Note)
  2. 2 cups Asian short-grain sweet rice, soaked overnight and drained
  3. 1 cup coconut water
  4. 2 kaffir lime leaves, chopped, or two 2-inch strips of lime zest
  5. 1 tender inner bulb of fresh lemongrass stalk, thinly sliced
  6. 1 cup shredded unsweetened coconut
  7. 1 green Thai chile, minced
  8. 2 teaspoons sugar
  9. Salt
  10. Fleur de sel, for sprinkling
  1. Line the lower tier of a large, wide 2-tiered bamboo steamer with 1 banana leaf. Spread the soaked rice on the bamboo leaf in an even layer. Set the steamer in a wok or skillet over 3 inches of boiling water. Cover and steam over moderately high heat for about 10 minutes, until the rice is somewhat softened but still chewy. Remove the steamer from the wok.
  2. Meanwhile, in a blender, puree the coconut water with the lime leaves and lemongrass. Strain the coconut water through a fine sieve into a large bowl, pressing on the solids. Add the rice to the bowl along with the shredded coconut, chile and sugar and stir well. Season with salt.
  3. Cut the remaining 2 banana leaves into ten 8-inch squares. Place about 1/2 cup of rice in the center of each square and press to form 4-inch cakes; fold the leaves over the rice to make square packages.
  4. Arrange the packages on both tiers of the steamer and return it to the wok. Cover and steam over moderately high heat for 12 minutes, until the rice is tender. Transfer the packages to a platter. Carefully cut them open, sprinkle the rice with fleur de sel and serve.
Make Ahead The sticky rice can be prepared up to 3 hours ahead. Notes

Banana leaves are available at Latin and Asian supermarkets and specialty shops.

One serving 185 cal, 36 gm carb, 3 gm fat, 2.5 gm sat fat, 3 gm protein, 2 gm fiber.

Serve With Steamed Red Snapper with Mushrooms and Ginger.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.