With its rich, nutty flavour and chewy texture, black sticky rice is another sweet that is usually eaten for breakfast or as an afternoon snack. Certainly, it is not found on a dessert menu in Thailand. Strawberries are grown commercially in the north of Thailand and though not a usual complement to this dish, the combination works brilliantly.
From Spirit House The Cookbook, a brilliant companion to previous cookbooks from the well-known and loved restaurant and cooking school of the same name. This recipe and other new recipes from chef Annette Fear, in this book, are set to be another bestseller. Recipes include the basic essentials, traditional Thai favourites and other Asian recipes presented with colour photographs. It has all the ingredients a home cook needs: easy sourced ingredients, clear instructions, preparation and cooking times, degree of difficulty for each recipe, chef’s tips and hot tips about the more exotic spices and ingredients. This cookbook is set to inspire readers to explore the unique balance of sweet, sour, salt and spicy at home. Spirit House The Cookbook is sure to become another long-serving Spirit House classic.
Serves 8
Prep: 15 minutes + 4 hours for soaking rice
Cook: 30–40 minutes
Ingredients
2 cups black sticky rice
4 cups water
2 cups coconut milk
¾ cup white sugar
1 teaspoon salt
1 punnet strawberries, washed and sliced
Method
Place the rice in a large bowl and cover with cold water. Allow to soak for a minimum of 4 hours or overnight.
Strain the rice and place in a saucepan with the water. Bring to the boil and then reduce to a simmer. Cook partly covered for 30 minutes or until most of the water has been absorbed.
While the rice is cooking, in a saucepan combine the coconut milk, sugar and salt. Cook on a low heat until the sugar dissolves. Pour half of the coconut milk into the rice and stir to combine. Cover and allow to sit for 5 minutes.
Divide the rice between serving bowls, ladle over the remaining coconut milk and garnish with sliced strawberries
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