Sticky Rice & Peanut Sauce
Sticky Rice with Peanut Dipping Sauce
- 2 cups Thai sticky rice (sweet rice)
Hunan-Style Peanut Dipping Sauce
- 1 tablespoon peanut oil
- 2 garlic cloves, minced
- 2 teaspoons chili paste
- 2 tablespoons tomato paste
- 1/2 cup chicken broth
- 1 tablespoon peanut butter
- 1/4 cup hoisin sauce
- 1/2 teaspoon sugar
- 1/4 cup roasted ground peanuts
- 1 fresh red chile, seeded and thinly sliced
SERVINGS: 4 TO 6
Soak rice overnight in enough of a volume of water to cover the rice by 4 inches.
Drain well and place in a conical straw steaming basket for sticky rice, or in a damp muslin lined sieve set over a pot of boiling water. Cover the rice with a damp cloth. Do not let the bottom of the sieve touch the water.
Steam for 25 minutes and let rice rest for 10 minutes.
Turn rice out into a bowl and immediately cover with a warm, damp cloth. Serve.
MAKES ABOUT 2 CUPS
Heat the oil in a small pan and add the garlic, chili paste and tomato paste. Fry until the garlic turns light brown. Add the broth, peanut butter, hoisin and sugar. Simmer for 3 minutes. Pour into a bowl and allow to cool. Top with the ground peanuts and sliced chile.
Serve in several small containers for dipping rice.
Photograph by Adrian Danciu.