← Nouns Cooking · Thai

Ingredients

• 300 g Glutinous (sticky) rice, soaked for 4 hours
• 400 ml Coconut milk
• 100 g Sugar
• ½ tsp Salt
• 250 g Durian flesh, fresh or frozen, seeds removed
• 120 ml Coconut cream or cream of coconut
• ¼ tsp Salt
• 1 tsp Tapioca starch

Method

1. Drain the rice and steam it in a muslin-lined steamer over boiling water for 25 min, until tender and translucent.
2. Meanwhile warm the coconut milk with the sugar and salt over medium heat, stirring until dissolved. Pour about a third over the hot rice, stir, cover and leave for 15 min to soak in.
3. Add the durian to the rest of the coconut milk and simmer gently for 5 min, mashing some of it so the sauce turns thick and custardy.
4. Whisk the coconut cream, salt and tapioca starch in a small pan and stir over low heat for 1–2 min until slightly thick.
5. Spoon the rice into bowls, pour over the warm durian sauce and finish with a drizzle of the salty cream.

Tips

• Frozen durian pulp from Asian shops works perfectly and is easier than a whole fruit.
• Durian’s smell lingers, so keep leftovers tightly sealed.

Sources

Written in our own words after cross-checking these recipes:

ImportFood Hot Thai Kitchen