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Black Sticky Rice with Sesame Seeds
From Charmaine Solomon's Encyclopedia of Asian Food (Canada, UK).

[The instructions assume you do not have a rice cooker, but if you do, you can skip a few steps.]


1 cup black glutinous rice (7 oz, 200g)
Sea salt
1-1/2 cups freshly grated coconut
3 Tbsp sesame seeds, toasted
Jaggery or dark brown sugar


Wash the rice well, put it in a bowl and soak overnight or for at least 3 hours in cold water to cover. Drain the rice, saving the water. Place rice in a heatproof bowl and add 3/4 cup of the soaking water and 1/4 teaspoon of salt. Place the bowl on a trivet in a large pan with well-fitting lid and steam over boiling water for 45 minutes to 1 hour, or until rice is tender and the water absorbed. Add more boiling water to the pan as necessary.

If a pressure cooker is available it takes half the time. Place bowl on a trivet with about 2 inches (5 cm) water in the pressure cooker, and cook at half pressure for 25 to 30 minutes.

Serve with coconut, a sprinkling of toasted sesame seeds lightly bruised with 1/2 teaspoon of salt, and jaggery either shaved with a sharp knife or cut into small pieces with a chopper.

Yield: Serves 4

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