Jackfruit and Sticky Rice

Recipe courtesy of Annie Suwan Toborowsky and David Toborowsky

Photo by: Drew Glickman

Drew Glickman

Here’s a sweet treat that Annie loves to make as the grand finale to any meal. The coconutty rice pairs so nicely with the fresh apple and banana flavors of the jackfruit. Annie cooks the sticky rice in a traditional Thai Lao bamboo steamer basket and pot. available online and at specialty stores, but you can cook it according to the package directions in a large saucepan instead.

Yield: 6 servings

Active Time: 20 minutes

Total Time: 1 hour 40 minutes (includes soaking time)

Ease of preparation: Easy

INGREDIENTS:

  • 1 1/2 cups sticky rice
  • 1 cup freshly hulled mung beans, optional (see Cook’s Note)
  • Vegetable oil, for frying the mung beans, optional
  • 1/4 cup palm sugar
  • Pinch sea salt
  • One 14-ounce can unsweetened coconut milk
  • 2 cups sliced jackfruit
  • Soak the sticky rice in a bowl of room temperature water to cover for 1 to 2 hours. Drain the rice and rinse well in a fine-mesh sieve until the water runs clear (this may take 3 to 4 times rinsing).

DIRECTIONS:

Prepare a Thai Lao bamboo steamer basket and pot according to manufacturer’s instructions. (Alternatively, cook the rice in a large saucepan according to package directions.) Heat over medium-high heat until the water begins to simmer and steam rises through the bamboo steamer.

Place the rice into the bamboo steamer, cover with a lid and allow to cook until tender, about 10 minutes. Transfer the rice to a medium bowl and fluff using a spatula. Set aside to cool.

Meanwhile, steam the mung beans if using in the bamboo steamer until tender, 7 to 8 minutes. Alternatively, heat 1 inch of vegetable oil in a medium skillet and fry the mung beans until crispy, about 5 minutes. Spread on a paper towel to drain and crisp.

Add the palm sugar, salt, coconut milk and 1/2 cup water to a medium saucepan and bring to a simmer. Gradually mix the cooled rice into the coconut milk mixture.

To serve, divide the rice evenly among six bowls and top each with some jackfruit, or arrange the jackfruit around each bowl and stuff some rice in between the pieces. Sprinkle the mung beans over the top.

Special equipment: a Thai Lao Bamboo steamer basket and pot or a large saucepan

Cook’s Note: Freshly hulled mung beans can be found at Asian food markets and natural food stores. Soak them overnight in water, then drain and pat very dry before using.

Note: A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.