Khao Niaow Tu-rean (Thai Sticky Rice with Durian)

Durian with Sticky Rice

Sticky rice with mango or durian is a common street food in Thailand during the fruit season. It’s normally served on a white Styrofoam tray with pre-cut mango slices or lumps of durian, although vendors also sell it in tied-off plastic bags. While white rice is more common, I also sometimes see a luminous magenta mush called Thai black rice.

To make sticky rice, you need to purchase rice labeled “sticky rice” or “glutinous rice” from your local Asian store. Regular short grain or long grain rice won’t work. For those of you who are gluten-conscious, rest assured that sticky rice doesn’t actually contain gluten. It’s name, “glutinous rice’, come from its rather glue-like consistency once cooked,  caused by a high content of amylopectin. Sticky rice is so sticky it was actually used to help build the Great Wall of China! Scientists say the discovery of “Sticky Rice Mortar” was one of the most important technological advancements in Ancient China.

Black sticky rice with mango in coconut milk

Ingredients: 
Recipe from www.shesimmers.com 

• 1/2 cup raw sticky rice, soaked for 10 minutes, drained, and rinsed to get rid of excess starch
• 1/2 cup coconut milk
• 1/2 cup sugar
• 1/2 teaspoon salt
• black sesame seeds for garnish (optional)

1. Put the rice in a heatproof bowl and steam in a steamer, over medium
   heat, for about 20 minutes (based on one half cup of rice). The rice
   should be cooked through with no hard, raw bits in the middle of the grains.
2. Turn off the heat and let the rice stay in the steamer, with the lid on, while you prepare the coconut milk.
3. In
   a heatproof bowl, heat the coconut milk, sugar, and salt in the
   microwave on high for 2 minutes. The sugar should completely dissolve
   and the mixture should be very hot.
4. Take the sticky rice out
   of the steamer. Pour the hot coconut mixture on top of the rice and
   gently stir. (It may look like your rice is drowned in coconut water,
   but the liquid will all be absorbed.) Cover the bowl tightly with
   plastic wrap and let the mixture stand at room temperature, undisturbed,
   for half an hour.

Serve at room temperature with fresh mango or durian. Sprinkle black sesame seeds to make it pretty.

The
rice can be refrigerated and reheated in the microwave, but the texture
of reheated sticky rice isn’t as good as it is when freshly made.
Freezing sticky rice is not recommended.

While sticky rice with durian may be delicious, sticky rice with mango makes a far prettier presentation. Check out these beautiful and creative presentations at www.shesimmers.com