Asian - Coconut rice 

Use as a dessert with mango or pineapple, or as a side dish. Make it the day you need it, it won't hold well, it may be tough and dry. But the dessert version is served room temp so you can make it early in the day. If you have left-overs, warm with a bit more water and should be fine.

~For a 'sticky rice' dessert make a sauce to drizzle over the rice.

~Drizzle sauce
In saucepan gently warm (but it won't melt easily):
1/4 c turbinado sugar

Whisk in:
1 can coconut milk (13.5 oz)
Warm, but don't boil coconut milk.
pinch of salt

Using a sieve sprinkle in:
2 t cornstarch
Whisk as you add but still do not boil but whisk until very smooth and very warm.

~Serve
Scoop into a nice ball onto serving plate
Arrange fruit: mango, banana, or pineapple
Drizzle coconut sauce over
Sprinkle with sesame seeds or coconut flakes

~Portions for a crowd
11 c of rice are in 5 lb
1 c dry rice = 5-6 servings

BUT scooping even with my larger scoop for dessert rice:
1 c dry rice = 7-8 servings

for Greene's rehearsal dinner I want 50 small servings. Make 6 c rice = 48 servings.

~For a crowd sauce
1/2-1 oz sauce each serving
need 24-48 oz for 48 servings

In 3 1/2 qt saucier:
3/4-1 c turbinado sugar
3 cans coconut milk (or 2 milk and 1 cream) (40 oz sauce) (5 c)
1/2 t salt
2 T cornstarch
Serve from 6 c crockpot with a gravy ladle
~Make the rice
14 oz (2 c) Thai Jasmine white rice
1 can coconut milk (13.5 oz)
20 oz water (by weight)
1/2 t salt

-Add for more of a dessert rice
1-2 T turbinado or granulated sugar

Cook covered 40 min after adjusting the heat to a low setting with a slight simmer.

To keep very sticky leave covered another 10 minutes without lifting the lid to allow all the steam to absorb.

If it is too crunchy or not quite sticky enough you can add 2 T more water and warm some more.

~For a crowd dessert 'sticky rice'
3x this recipe in a 2 inch hotel pan
5x this recipe in a 4 inch hotel pan

~3x for 48 servings for dessert scooping
In 2 inch hotel pan put:
42 oz Thai Jasmine white rice (6 c)
Warm in 350* convection oven, but don't cook the rice, just warm the pan.

On stovetop warm to almost a simmer:
3 cans coconut milk
60 oz water (by weight)
2 t salt
1/3 c turbinado sugar

Pour over the warmed pan of rice. Cover very tightly (put cast iron pans on the lid). Bake 350* convection for 40 minutes. Leave lid on after taking out of oven another 10 minutes. Check for texture. Cool to room temp, if serving it later, with the lid on.

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