We were visiting Bangkok recently and attended a Thai rice exposition, organized on behalf of the King of Thailand, in one of the large convention halls. Here we learned about the process of cultivating rice, various ways to cook rice, and how to distinguish the different varieties of rice grown in Thailand. Of course there was a lot of cooking going on, and one older lady was making a splendid dessert that combined both black sticky rice and white sticky rice. Cooked together it created an unforgettably smooth, and slightly crunchy texture, and the taste was just plain "out of this world". We got the recipe for that, then decided to prepare it at home with fresh raspberries, strawberries, and white chocolate. This is a heavenly combination of flavors, and we really hope you'll try it.
For 4 Person(s)
Soak the sticky rice overnight separately, then drain and combine together, and steam this mixed rice as per our detailed instructions. Place 1.5 cups of the steamed sticky rice in a saucepan (or, if you have one, a brass wok) and add 1.5 cups water. Bring to a boil and cook at medium heat for 12 minutes (or a bit more if you want the rice to be extra-soft).
While the rice is cooking, in a separate bowl mix the tapioca starch with a small amount of water and stir to make a paste. Also open the can of coconut milk and mix it well with a spoon.
After the rice has cooked 12 minutes, add the tapioca. Stir well and remove from heat. Add sugar and continue to stir. Spoon the rice into two or three serving bowls (try to use somewhat flat bowls rather than deep ones). Spoon a thin layer of coconut milk over the rice, just enough to cover it (let the person eating it mix together the rice and coconut milk), and garnish with a sprig of fresh mint. Serve nice and hot, together with strawberries, raspberries, and white chocolate if you have them. Enjoy--this is one very delicious dessert!
We also have a recipe for sweet sticky rice with mango.