I discovered some sticky brown rice in the pantry, and had a bolt of inspiration to make sticky rice using dehydrated coconut milk powder that was around -- and it turned out gorgeous!
The little parcels of grain shine so beautifully and the brown rice husk gives a spectacular, plump little bite.
I loved eating at Thai restaurants growing up.
Some of my favorites included ones in Mountain View, CA (the one in San Antonio Shopping Center is gone now), Los Angeles, CA (Thai Fresh Cafe on 1771 Westwood Blvd, where I discovered Panang Curry for the first time); and Kala Thai in the North End neighborhood of Boston, MA).
It's the first time I'm ever making sticky rice, and it turned out to be a success!
I used:
a Gas Stove
a Beka-Marco Pierre White Steel Pot with a copper bottom -- it's a really hefty pot and does REALLY well for sauces and soups
A bamboo spatula
Water
Sweetener (I used the oligo I had on hand)
A pinch of salt (since salt can enhance sweetness)
Coconut milk (I used a powder form, but a fresh canned coconut milk/cream might be best, depending on one's desire for level of creaminess)
Brown sticky rice (a Korean short grain, also known as 현미찹쌀)
I boiled the entire contents until the mixture started boiling, then simmered on low with the lid on until it was ready -- had to do a few taste tests here are there, but it turned out nice and scrumptious.
Hope you enjoyed the little recipe as much as I loved making it. Stay warm!