Ingredients
- 1 1/2 cups Thai long grain glutinous rice (this is gluten free)
- 1 13-14 oz can coconut cream or milk
- ½ cup sugar
- Pinch salt
- 2 cups berries (fresh or frozen)
- 3 Tablespoons sugar
Step 1: Pour the sticky rice into a medium sized bowl and cover it with hot water. Soak for at least 1 hour.
Step 2: Drain the rice. Line a steaming basket with a clean muslin towel and place 1-inch of water in the bottom of the steaming pot. Place the basket in the pot and add the soaked rice. Cover the pot and fold the muslin over the top of the lid to keep it away from the heat. Steam for 15-20 minutes.
Step 3: While the rice is steaming, measure 1 ¼ cup coconut milk (use both the cream and the liquid, but reserve about ¼ cup of the cream for topping the berries) and place it in a microwave safe bowl with the sugar and salt. Stir together and microwave for 1 ½ minutes to dissolve the sugar into the coconut milk.
Step 4: Remove the steamed rice to a large bowl and pour the coconut mixture over this rice. Stir it in and allow the rice to sit for 15-30 minutes.
Step 5: Toss the berries with the 3 Tablespoons sugar. Allow to sit while the rice absorbs the coconut milk. Serve rice topped with berries and a bit of reserved coconut cream.
