Sticky Rice With Ice Cream Recipe
Sweet sticky rice paired with a creamy ice cream, typically flavored with coconut, served as a delightful fusion of traditional Thai dessert and Western indulgence.
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Ingredients
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Desserts
Method
Desserts
- 1
Prepare the rice
Rinse 1 cup glutinous rice thoroughly until the water runs clear. Soak the rice in 1.25 cups water for 30 minutes to 1 hour to help the grains absorb moisture. Drain if needed.
- 2
Cook the sticky rice
Transfer the soaked rice to a pot and simmer covered with 1.25 cups water on low heat until the rice is tender and translucent, about 15-20 minutes. Remove from heat and let rest for 5 minutes.
- 3
Make the coconut sauce
In a small saucepan, warm 1 cup coconut milk with 2 tablespoons sugar and 0.25 teaspoon salt over low heat, stirring until the sugar dissolves and the mixture is just warm. Do not boil.
- 4
Flavor the rice
Stir 0.5 cup of the warm coconut milk into the cooked sticky rice until the grains are glossy and evenly coated. Let the rice rest for 5 minutes to absorb.
- 5
Plate and top
Spoon the coconut-glazed sticky rice into serving bowls. Place 1-2 scoops of ice cream on top of each portion.
- 6
Finish and garnish
Drizzle the remaining warm coconut milk sauce over the rice and ice cream. Sprinkle toasted sesame seeds on top for aroma and crunch. Serve immediately.
