Grilled Coconut Sticky Rice
Thomas J. Story
Banana leaves make convenient packages for transporting single-serving sizes of rice, and when they are reheated on the grill or in a pan they smoke and steam the rice, perfuming it with an earthy, floral scent. The rice is perfect for soaking up the juices of the rib-eye steak, and the addition of purple sticky rice stains the final dish a deep violet hue.
Serves 4-6
How to Make It
1
In a large bowl, combine white and purple rice, cover with water by 2 inches, and mix until water turns milky. Pour water out of bowl, add fresh water, mix and drain again. Repeat once more and drain rice in a colander. Transfer drained rice to a medium pot, add 2 cups water and the coconut milk and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 25 to 30 minutes, or until liquid is absorbed. Remove from heat, uncover, and set aside.
2
Cut banana leaves into twelve 10- by 12-in. rectangles. Use a double layer of leaves to make six total packages. Place 1 cup of cooked rice in the center of each rectangle. Wrap up into square bundles and tie with kitchen twine or banana leaf fiber.
3
Heat a grill to medium-high (about 450°) or a heat cast-iron pan over medium-high heat. Place packets on grill or pan and cook for 15 minutes, or until banana leaf is charred and rice is heated through.
Ingredients
2 cups white sweet rice, such as Koda Farms sweet rice
1 cup purple sticky rice
½ cup coconut milk
12 fresh or frozen banana leaves
Directions
1
In a large bowl, combine white and purple rice, cover with water by 2 inches, and mix until water turns milky. Pour water out of bowl, add fresh water, mix and drain again. Repeat once more and drain rice in a colander. Transfer drained rice to a medium pot, add 2 cups water and the coconut milk and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 25 to 30 minutes, or until liquid is absorbed. Remove from heat, uncover, and set aside.
2
Cut banana leaves into twelve 10- by 12-in. rectangles. Use a double layer of leaves to make six total packages. Place 1 cup of cooked rice in the center of each rectangle. Wrap up into square bundles and tie with kitchen twine or banana leaf fiber.
3
Heat a grill to medium-high (about 450°) or a heat cast-iron pan over medium-high heat. Place packets on grill or pan and cook for 15 minutes, or until banana leaf is charred and rice is heated through.
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