On Bodhi Day, it is a tradition to eat a dish of milk rice to represent the first meal that Sujata, a beautiful girl with a thousand cows, offered to The Buddha after his days of fasting and meditation.
As a family who place the wellbeing of their taste buds above all things, and given I don’t have any cows at all, I’ve decided to create a tasty variation on the original. We love Thai-style Black Sticky Rice but, as we can’t get the black stuff at short notice, we’ll recreate a our own version using white sticky rice in creamy coconut milk.
Sweet Sticky Rice
250 sticky rice (from Asian grocery stores)
1/4 cup palm sugar (crushed into powder)
1 pandan leaf
¼ teaspoon salt
270 ml coconut milk
Fresh fruit to serve (banana or mango works well)
- Soak the rice in cold water for an hour then rinse and place in saucepan with pandan leaf.
- Cover with water and simmer until all the water is absorbed and the rice is swollen and sticky.
- If the rice is still too hard, add 1 cup more water and cook until absorbed.
- Once the rice has become sticky but firm in texture remove pandan leaf and remove rice from heat.
- In a bowl, mix two-thirds of the coconut milk with salt and sugar until dissolved.
- Add the rice and mix together then cover and leave for about 20 mins.
- Once milk mixture has been absorbed, serve warm in bowls with a drizzle of the remaining coconut milk and fresh fruit.