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Prep time
4 hours 5 minutes
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Cook time
30 minutes
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Serves
4 to 6
Author Notes
How do you eat a perfect piece of fruit? It’s hard to beat a crisp pink apple. Concord grapes by the handful. Vegetal rhubarb softened with heat and sugar. A drippy plum eaten over the sink. All to say: a perfect piece of fruit needs little—nothing really—of its cook.
Dusky rosé strawberries, with their delicate notes of peach and rose, need only a creamy, dreamy partner to sing. Enter our favorite summer dessert: Thai coconut sticky rice. Traditionally served with mango, the rice comes together without special equipment or much fuss; soaking allows the grains to be slowly, gently hydrated so they do not burst upon steaming (remember: you want sticky, not mushy rice). You can find sticky glutinous rice at most Asian grocers, as well as online. And if Driscoll’s Rosé Berries™ don't make it to your market this year, their red strawberries will work in this recipe just fine. —Food52
Test Kitchen Notes
This recipe is shared in partnership with Driscoll's Berries. —The Editors
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Ingredients
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1 cup
Thai glutinous sticky rice
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1
(14-ounce) can full-fat coconut milk, chilled overnight
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1/4 cup
plus 2 tablespoons granulated sugar, divided
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1 teaspoon
kosher salt, divided
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1
(16-ounce) package Driscoll’s Rosé Berries™ (or red strawberries), trimmed and halved
Directions
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Place rice in a medium bowl and cover with at least 2 inches of water. Let soak for at least 4 hours and up to 8.
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Fill your largest, tallest pot with 1 inch of water. Drain rice in a large metal, fine-mesh colander, and set into the pot—making sure the bottom of the colander does not touch the water. Cover with a lid, and bring to a boil over medium-high heat. Reduce the heat to a steady simmer and let rice steam for 10 minutes. Remove the lid, fluff and flip the rice, then steam a final 10 minutes.
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When the rice has 10 minutes left to cook, open your can of chilled coconut milk. There should be a solid layer of cream on top—spoon that off (you should get 1 cup) into a bowl. Pour the watery liquid (also about 1 cup) into a small saucepan with 2 tablespoons sugar and 1/2 teaspoon salt. Bring to a simmer over medium heat and cook until the sugar is dissolved, 3 to 4 minutes.
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When the sticky rice is just tender, transfer to a serving bowl, and pour 3/4 of the sweetened coconut liquid over. Fold the sauce in gently with a fork, fluffing—not breaking—the grains. It will seem like too much, but the rice will slowly drink it in. (If after 5 minutes your rice looks like it could take some more, add the rest.)
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While the rice absorbs the liquid, make the coconut sauce: add the coconut cream, 1/4 cup sugar, and 1/2 teaspoon salt to the same saucepan. Bring to a steady simmer and cook, stirring frequently, until thick and syrupy, about 10 minutes. Ladle over the sticky rice, and serve with the strawberries.
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