Toasty, creamy, sweet, salty, nutty, fruity, tart – this Thai-inspired dessert is full of different flavors and textures. It’s a particularly nice finish to a meal featuring Southeast Asian flavors.
Drink Pairing: Off-dry Gewürztraminer Wine
Ingredients: Makes 6-8 Servings
Sesame “Granola” Topping:
2. Drain the water off the soaked rice.
3. In a deep pot combine the coconut milk, water, coconut sugar, salt, rice and fish sauce. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and let the rice simmer until tender (but still has a bit of a pop/snap to its texture – approx. 30 mins).
4. Make the Sesame Topping: While the rice is cooking, toast the sesame seeds in a dry pan over medium low heat, stirring frequently, until lightly browned and aromatic.
Remove the pan from the heat & add the coconut sugar and ½ tsp of salt. Stir to combine.
5. Remove the lid from the rice, and continue to simmer, stirring, until the broth reduces (approx. 20 minutes) and the mixture has a porridge-esque consistency.
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