BLACK STICKY RICE

• 1 c Black glutinous rice
• Cold water
• 1 /4 ts Salt
• 1 c Freshly grated coconut
• 2 tb Sesame seeds
• 4 tb Palm sugar or dark brown
• -sugar

Wash rice well and soak in cold water overnight. Drain the rice and

place in a perforated steamer.

While the rice steams, grate the coconut and toast the sesame seeds.

Toast the seeds in a dry frying pan over medium heat, stirring or

shaking the pan to brown the seeds evenly. As soon as they are deep

golden brown, turn them onto a plate. Bruise lightly together with

the sea salt. Serve the rice warm or at room temperature, with sesame

seeds, coconut and palm sugar.

Source: Charmain Solomon's Thai Cookbook

Recipe courtesy of:Art Barron, 03 Feb 9305:33:12