| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Thai |
Asia, Thailand |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Black glutinous rice |
|
|
Cold water |
| 1/4 |
ts |
Salt |
| 1 |
c |
Freshly grated coconut |
| 2 |
tb |
Sesame seeds |
| 4 |
tb |
Palm sugar or dark brown sugar |
INSTRUCTIONS
Wash rice well and soak in cold water overnight. Drain the rice and place
in a perforated steamer.
While the rice steams, grate the coconut and toast the sesame seeds.
Toast the seeds in a dry frying pan over medium heat, stirring or shaking
the pan to brown the seeds evenly. As soon as they are deep golden brown,
turn them onto a plate. Bruise lightly together with the sea salt. Serve
the rice warm or at room temperature, with sesame seeds, coconut and palm
sugar.
Source: Charmain Solomon's Thai Cookbook
Recipe courtesy of: Art Barron, 03 Feb 93 05:33:12
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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