Sticky Rice with Passion Fruit Sauce
Description
This sticky rice with passion fruit sauce and coconut milk is a subtly sweet Thai dessert often served with fresh mango. Here, passion fruit adds sour and snap.
Ingredients
- 1 1/2 cups water
- 1 1/4 cups uncooked glutinous sticky white rice, rinsed well
- 1 (13.5 to 14 ounce) can unsweetened coconut milk
- 1/2 cup white sugar
- 1/2 teaspoon salt
- 1 teaspoon tapioca starch
- 2 tablespoons passion fruit puree
- 1/4 cup pomegranate arils
Directions
- Stir together water and rice in a medium saucepan. Bring to a boil over high heat. Reduce heat to low; simmer, covered, until water is absorbed, 15 to 20 minutes. Let stand 10 minutes.
- Meanwhile, stir together coconut milk, sugar, and salt in a small saucepan. Bring to a boil over high heat, stirring frequently. Remove from heat.
- Reserve 1/3 cup of coconut milk mixture for sauce; pour remaining mixture over cooked rice, stirring gently to combine. Let cool, covered, 1 hour.
- Meanwhile, for sauce, whisk together reserved coconut milk mixture and tapioca starch in the small saucepan; bring to a boil over high heat, stirring frequently. Cook, stirring constantly, just until thickened, about 2 minutes. Remove from heat. Stir in passion fruit purée.
- Stir rice just before serving. Drizzle servings with sauce and sprinkle with pomegranate arils. Rice and sauce can be chilled in separate airtight containers for up to 5 days.
