Ingredients

The following ingredients have 4 Servings
  • P
  • e
  • a
  • c
  • h
  • ,
  • R
  • i
  • c
  • e

Instruction

  • <p>Rinse the rice and cover with cold water. Let soak overnight or for at least 2 hours. Drain the rice and pour into a cheesecloth-lined steamer basket, or a fine-meshed strainer. Place over boiling water in a wok or a large pot, cover and let steam for 20 minutes. Stir to bring the rice at the bottom to the top, then continue steaming for another 5 minutes. Turn the heat off and transfer to bowls. Keep them covered while you prepare the rest of the dish.</p> <p>Combine the coconut milk with the salt and sugar in a saucepan and simmer gently over a low heat. Stir to dissolve. Pour three-quarters of the hot sweetened coconut milk over the hot sticky rice, and let the rice sit and absorb the coconut milk.</p> <p>Gently toast the coconut chips in a dry pan set over a medium heat, stirring often, until golden at the edges. Remove and leave to cool and crisp up.</p> <p>De-stone and slice the peaches. Serve alongside the sticky rice, with a final drizzle of the remaining coconut milk just before serving. Finish with a sprinkle of toasted coconut chips.</p> <p></p> <div></div>