Ingredients
- 2 cups (400 g/12⅔ oz) white glutinous rice
- 2½ cups (600 ml/20 fl oz) coconut milk
- pinch of salt
Method
1. Put the rice in a large glass or ceramic bowl, cover with water and leave to soak for at least 8 hours or overnight. Wash under running water and then drain well.
2. Line the base and sides of a large bamboo steamer with baking paper or banana leaves. Spread the drained rice evenly over the paper or leaves and cover with the lid. Place the steamer over a wok filled with boiling water up to the base of the steamer. Steam for 20 minutes.
3. Meanwhile, in a large heavy-based pan, heat the coconut milk and salt to just below boiling point. Add the hot rice to the hot coconut milk and stir gently with a fork to combine. Cover with a tight-fitting lid and set aside for 10 minutes, or until the coconut milk has all been absorbed.
4. Spoon the rice back into the steamer. Bring the water to the boil and steam for 10 minutes, or until the rice is cooked. Serve immediately, hot or warm.
