White sticky rice with rhubarb and strawberries

White sticky rice with rhubarb and strawberries

 

200g white sticky rice (glutinous)

200ml coconut cream

1 cup castor sugar

½ tsp salt

1 bunch rhubarb, leaves discarded

1 punnet strawberries

1 tbsp toasted sesame seeds

 

Place rice in a strainer and rinse well under cold water. Place in a bowl and cover with cold water and soak overnight. Drain.

Place rice in a steamer and steam for about 20-25 minutes  until tender.

Meanwhile cut rhubarb into 3-4cm. pieces and place in a saucepan with 1 tablespoon water and ½ cup sugar. Bring to a simmer over low heat and cook, covered, stirring occasionally  for about 3 minutes or until rhubarb is almost tender. Add strawberries and cook for a further 3-4 minutes. Remove from heat and cool.

Combine coconut cream, remaining sugar and salt in a saucepan and stir over low heat until sugar dissolves then remove from heat. Place cooked rice in a bowl and pour coconut cream over, cutting through the rice with a spoon to allow the liquid to absorb. Set aside for 15 minutes.

Serve  rhubarb and strawberries with rice sprinkled with sesame seeds.

Serves 4.