Thai Sticky Rice With Toasted Coconut and Fried Shallots

Ingredients

• 1 cup thai sticky rice (long grain, NOT Chinese short or medium grain)
• 1/2 cup canned unsweetened coconut milk, stirred well
• 1/4 cup vegetable oil
• 2 large shallots, cut crosswise into thin rings (approximately 1/2 cup)
• 1/3 cup sweetened flaked coconut, toasted
• salt
• 2 tablespoons fresh cilantro, chopped
• cheesecloth

Directions

1. 1

   Place rice into a mesh colander.

2. 2

   Rinse the rice grains in two or three changes of cold water in a bowl until the water runs clear from the colander.

3. 3

   Place the rice into a bowl and fill with cool water to 2 to 3 inches above the rice.

4. 4

   Cover the bowl and allow the rice to soak for 6 to 8 hours.

5. 5

   Drain the rice and transfer to cheesecloth-lined steamer or pasta pot basket.

6. 6

   Set steamer on wok or pasta pot with boiling water; do not let rice touch boiling water.

7. 7

   Cover pot and steam rice, checking water level often, adding more boiling water as need; cook for 20 minutes.

8. 8

   Fluff rice with a fork and gradually pour coconut milk over it.

9. 9

   Cover and steam rice until tender, about 10 minutes more.

10. 10

    While rice is steaming, heat oil in 7-in heavy skilled over moderate heat.

11. 11

    Add shallots and cook, stirring ocassionally until golden; 7 to 8 minuets.

12. 12

    Transfer to paper towels to drain.

13. 13

    Transfer rice to a bowl and stir in toasted coconut and salt to taste.

14. 14

    Sprinkle with shallots and cilantro and serve immediately.