fatcook sent me these delightful recipes based on the all the mentions of food she could find in the three books of Kherishdar… and I am determined to make them all! My first try was the sweet sticky rice mentioned in “Sasrith”.
Sweet Sticky Rice
Makes one pan
3 cans (14 oz. can) coconut milk
4 cups sweet rice (glutinous rice)
2 cups brown sugar, lightly packed and divided
1 cup coconut cream
one 9×13 pan
Preheat oven to 350F.
Pour coconut milk and about a cup of water into a pot and let it come to a simmer over medium heat. When simmering, add in the rice and stir constantly to prevent burning. Lower the heat if necessary.
When rice is sticky and almost dry (it will look like risotto), about 10-15 minutes, add 1 cup brown sugar. Stir well and take off heat. Pour into a lightly buttered 9×13 pan and smooth the top. Mix the remaining 1 cup brown sugar and coconut cream until smooth and pour it over the rice. Bake for about 1 hour or until topping is dark brown and has thickened. Cool at least 10 minutes before serving.
I halved this recipe before trying it… thank goodness, because it makes a tremendous amount of dessert, and it’s the sort of dessert that you keep sticking a spoon in, thinking, “Just a little more and then I’ll be full!” So I used an 8-inch round silicone cake pan lined with parchment paper (clean-up, very easy) and went to work on it.
The results are like a… stiffer rice pudding, maybe? But moister than the sticky rice I’ve had in Thai restaurants. It’s very toothsome. And yes, very sweet! The topping becomes a cream when baked, and it is fatty and sugary and it really needs fruit. Alas, I can’t have mangoes, but that would have been perfect. I bet peaches would have worked too, though, or any other creamy fruit, or any bright-tasting berry.
What do the Ai-Naidar think? From them I hear that sweet rice comes in multiple consistencies, from very stiff and dry (almost like flattened rice cookies?) to almost soup-like. This take is familiar with them too, though I’m not sure what their coconut equivalent tastes like. In addition to eating something like this warm, they also chill it and cut it into little cold gelid cubes, to be eaten on summer mornings with… some drink that looks a little like coffee but doesn’t have the same bite. It’s a digestive, clear, dark brown and strong, though.
The other thing I note is that this is too sweet for them! Their sweets aren’t quite so extreme. I would maybe cut the sugar’s recipe by a quarter or a half to get something that wouldn’t give them insulin shock…!
Verdict: The Physician made off with the pan. Unfortunately, that means I ate almost all of it. I think I’ve gained two pounds.
Next up… fruit soup!
Mirrored from MCAH Online.