Thai Coconut Rice

This is sticky rice with a creamy coconut milk base and it's so good. My daughter, Nikki introduced me to Thai Food and I instantly fell in love with the coconut rice. Although theirs had a pink tint, I knew I could make it, or come close to making it. I guess you would call this a "Thai-Talian" (Thai and Italian) fusion. You're welcome, yes, I just invented a new fusion - Thaitalian.

I call it that because I use Italian Arborio Rice. It's an Italian variety of superfine rice, one of the largest among the short Italian rice varieties in the species Oryza sativa japonica. Named after the commune of Arborio in the Northwestern Italian Region of Piedmont, Arborio rice is high in amylopectin starch, which is what gives risotto its creamy texture. I like to use this for risotto, rice pudding, and now Thai Coconut Rice!

"Coconut rice is rice which has been prepared with coconut milk instead of water, lending the rice a rich coconut flavor. It can be eaten on its own as a treat or served alongside curries and other dishes. A version of rice is especially popular with Thai cuisine, although it also pairs well with Indian food and other cuisines from Southeast Asia. Caribbean food can also be greatly enhanced with the addition of coconut rice." per Wise-geek.com

Let's get cooking, you will need:

1 can coconut milk (unsweetened)

1 1/2 cup whole milk

1/2 heavy cream

1 cup water

1 cup Italian Arborio Rice

1/2 sugar

2 tbsp toasted sesame seeds

1 tsp minced coconut toasted

In a large stockpot, put the coconut milk, whole milk, heavy cream, and water. Allow this to heat then add the sugar and continue to heat the mixture. Add the Italian Arborio Rice and stir well. The secret to sticky rice, especially using arborio rice, is you have to keep stirring it as it cooks. The more you "beat-up-the-rice" - "battere il riso" the creamier it will be.

Cook until the rice is cooked and allow to cool. The extra coconut milk will be absorbed by the rice as it cools.

In a small pan, toast the sesame seeds and minced coconut. Top your serving of Thai Coconut Rice with the toasted sesame seeds & toasted coconut. I enjoyed my serving warm because I couldn't wait for it to cool completely.

Serve cold and keep the rest in an airtight container. Lasts a week in the refrigerator. Who am I kidding, it will NEVER MAKE A WEEK in the refrig!

Enjoy.