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Sticky Vanilla Rice |
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Serves: 4 Print this RecipeStickiness is a rice aesthetic that is underrated in the United States. We tend to do everything we can to ensure that every grain we eat is separate and self-contained. However, in the rest of the world, particularly Southeast Asia, stickiness is not only tolerated, it is cultivated. One way it is achieved is by breaking the rice before it is cooked to release some of its internal starch. Broken rice is sold in Asian food stores, and if you can find it you will not need to go through the processing step that starts this recipe. 1 cup basmati rice 2 cups water 3/4 cup coconut milk 1/2 teaspoon salt 2 teaspoons sugar Dash cayenne pepper 1 teaspoon vanilla extract Process the rice in a food processor until about half of the grains are chopped, about 1 minute. Heat the water to a boil; add the coconut milk, salt, sugar, and cayenne. Stir in the rice and simmer over medium-low heat until the rice is tender and the liquid has been absorbed, about 15 minutes. Stir in the vanilla before serving. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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