Glutinous or sticky rice is available from Asian food stores. Serve with fresh fruit such as bananas, pawpaw and mango.
300g white Thai glutinous rice
400ml can coconut milk
1/2 tsp salt
100g caster sugar
2 bananas, peeled
1 tbsp sesame seeds, toasted
Soak the rice in cold water overnight. Drain, rinse in cold water and drain again. Place in a steamer lined with muslin or greaseproof paper and steam for 40 minutes or until soft, swollen and sticky.
Reserve 2 teaspoonfuls of the coconut cream that has risen to the top of the can. In a large bowl, mix remaining coconut milk with salt and sugar, stirring until dissolved. Add the rice, stirring well, then cover and leave for 30 mins to absorb the milk.
Serve at room temperature. Place a large spoonful of rice on each plate. Cut the bananas into chunks on an extreme diagonal and arrange next to the rice. Spoon the reserved coconut cream over the top and scatter with sesame seeds.
Tip: To make a sweet, tangy sauce for the sticky rice, combine 100g palm sugar with 50ml orange juice in a pan over very gentle heat, stirring until dissolved. Drizzle over the sticky rice and bananas.