Sticky rice dessert

Years ago I lived in a small town that had a tiny Thai restaurant. It was my first experience of Thai food, and to be honest, it was so long ago, I can't remember if it was authentic or more Westernized. Still, it set me on my way to absolutely loving Thai food.

One dish that stood out as particularly yum was their sticky rice, served as a dessert. This afternoon I suddenly felt like trying to recreate it. This is my version. Super sweet, very creamy and definitely bad for you. I'm sure it could be modified to be lower in fat, but if you don't have to, why would you?

Sticky rice


1 cup glutinous rice
1 cup coconut milk
1 cup coconut cream
1/2 cup sugar
2 cups water
1 tspn coconut essence
2 - 3 bananas

Method

Combine rice, coconut milk, coconut cream, sugar and water in a large saucepan. Bring to boil, stirring constantly. Simmer for 15 - 20 minutes until most of the water is gone, leaving a thick and creamy mixture surrounding softened rice. Remove for heat. Add the coconut essence and stir well. Mash the bananas and stir through the rice. Serve hot or cold.

For variations, try adding a tspn of cinnamon and replacing the coconut essence with vanilla. Replace the banana with apple or sultanas. Or add 1/2 - 1 tspn ground cardamon and forego the fruit altogether.

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