Black Sticky Rice
1 c Black glutinous rice
1/4 ts Salt
1 c Freshly grated coconut
2 tb Sesame seeds
4 tb Palm sugar or dark brown
Wash rice well and soak in cold water overnight. Drain the rice and place
in a perforated steamer.
While the rice steams, grate the coconut and toast the sesame seeds.
Toast the seeds in a dry frying pan over medium heat, stirring or shaking
the pan to brown the seeds evenly. As soon as they are deep golden brown,
turn them onto a plate. Bruise lightly together with the sea salt. Serve
the rice warm or at room temperature, with sesame seeds, coconut and palm
Source: Charmain Solomon's Thai Cookbook
Recipe courtesy of: Art Barron, 03 Feb 93 05:33:12