Recipe Archives->Asian Sea->Durian Stickyrice

DURIAN AND STICKY RICE
 
1/4 durian, flesh chopped
3/4 cup sweet rice
1/3 can coconut milk
2 1/2 cups water 
2-3 tbsp sugar or 1-2 packets artificial sweetener 
2 pinches salt

Cook the rice, 2 cups of water and sugar or sweetener in a covered
pot for approximately 20 minutes over low heat.  Since sweet rice
is not a uniform product, add some more water during the cooking
process to get the correct consistency.  Once the rice is cooked,
stir in the durian and coconut milk, then continue cooking over
the low heat just long enough to warm the durian and coconut milk
but not long enough to lose those wonderful, exotic aromas.  This
recipe makes about 3-4 cups of dessert, which is just about right
for four people after an oriental meal.

Note: Durian is a fruit much loved in Malaysia and Thailand but
only in recent years has it made any reputation elsewhere.  The
reason durian has been a well-kept secret is that, although its
outer appearance is somewhat like a pineapple, the flesh inside
has an onion-like odour that makes the European nose suspicious.
As a result, durian seldom makes the menu for dessert in restaurants
featuring Southeast Asian cuisine.  In reality, once durian is
sampled, it becomes addictive.  Here, durian comes frozen so it is
readily available any time of the year in Asian grocery stores.
The durian novice is advised to keep the fruit in the freezer for
some months to allow the fruit to mellow slightly.  Since durian
is most easily cut when frozen, the expert durian eater can cut
the fruit immediately and scoop out the flesh when thawed.  Chop
the flesh in a food processor until almost smooth.  This recipe
uses a quarter fruit so the remainder can be refrozen in three
containers for future use.  The coconut milk can also be frozen
for future desserts as well.

Printable version: durian-stickyrice.txt.