Coconut Sticky Rice

1. 1

   In a saucepan, bring the rice and coconut milk to a boil, stir several times and turn off the heat. Let stand for 15 minutes to allow the rice to absorb the milk.

2. 2

   Pile rice on aluminum foil in a Chinese-style steamer (or a deep saucepan with a vegetable steamer set into pan), and steam for 20 minutes.

3. 3

   Make a fairly thick syrup by cooking the brown sugar, water and salt in a saucepan over medium-low heat for 10 minutes. Remove from heat and add vanilla extract.

4. 4

   To serve, place a mound of rice on a plate. Scatter 1 heaping tablespoon grated coconut over the rice, and drizzle syrup over the rice-coconut mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.