Any dish on the continent of Asia that's served over rice can be served over coconut rice for an extra hit of flavor. Simply substitute half the water for coconut milk, and you're good to go. Using glutinous, or sticky rice puts you at an advantage, however. Not only do you have a fluffy bed of something for your homemade chicken curry or crispy Tamarind-spiked pork belly, but you can top it with sweetened chopped mango to seamlessly transition to a traditional Thai dessert.
Sticky rice doesn't reheat well, so make sure you finish the whole batch. That shouldn't be too hard.
- 1 cup glutinous or sticky rice
- 1/2 can unsweetened coconut milk
- 2/3 cup water
- 1/2 teaspoon salt
- Rinse rice in several changes of water until no longer cloudy.
- Add coconut milk water and salt to a small pot, add rice and bring to a boil.
- Cover, reduce heat to lowest setting and allow to steam for 20 minutes.
- Remove cover, fluff rice with a fork and serve immediately.