Sometimes you just need sticky rice to accompany your food. I followed general information from Sherri (Thai Foodie), and she starts out by saying sticky rice is somewhat temperamental. First, you need a specific “kind” of rice…in this case “Sweet Rice” or glutinous rice. I’m blessed to have a lovely Asian market nearby and I see them every few days! I was able to pick up a 5 lb. bag of Sweet Rice with no problem. Then…you need to soak the glutinous rice not less than 3 hours, Sherri recommends 4 hours to overnight. I soaked my rice overnight. Next, you need a rice steaming device…”contraption” as she put it… I used a 3 qt. saucepan that was only about 7 inches across, my spatterguard-steamer screen and a stainless steel mixing bowl over the top as a “lid,” and that made me make a thick layer of raw, soaked rice. It took forever to cook, but it did cook (easily 90 minutes) and came out reasonably well for a white girl who didn’t grow up with sticky rice. The rice was sticky, and done all the way through….actually, I think it finished cooking and steaming in the plastic bag while it waited for dinner. Looking back at her recipe, she uses a wide skillet with another skillet over the top to steam her rice. Next time. Next time…
There has to be a next time, because we rediscovered yellow curry. That wonderfully, warm-spiced, thick and rich yellow curry. Usually, 1 Tbsp of curry is more than enough for this gentle palate… Lol… The flavors of the yellow curry (Mae Ploy brand, if you want to know what I used) – yellow chilies, lemongrass, galangal, fish sauce, and spices, including cinnamon, cumin, and coriander – the flavors spoke, and the heat wasn’t intense….so I mixed a 2nd Tbsp of curry paste into a little of the hot coconut milk in the pot. We were waiting for the vegetables to soften…and ultimately we went with 3 Tbsp of the yellow curry paste and it was pretty tasty!
The upshot…try this again with fewer potatoes (I used Yukon gold, peeled and cut into quarters or 1/2 inch hunks), cook the carrots a little longer (I used Dantes carrots I got from the Asian Market). We think strips of red bell pepper would be a nice addition…they’d be pretty and they’d cook quickly. Additionally, one of us thinks we should use shrimp in this dish. Is there a rule that says I can’t? Lol… The idea of trying sticky rice again with a slightly different cooking arrangement sounds reasonable too.