Durian glutinous rice and mango glutinous rice is a good friend~~~~ I ate this in the newly opened Thai restaurant a few days ago, and my head licked it: the original durian can also be made into glutinous rice! The durian control has another choice.
Glutinous rice is soaked in water in advance, soaked overnight or 3-5 hours. The glutinous rice will absorb water and expand. If there is excess water, squeeze it out.
Put the soaked glutinous rice in the rice cooker, 200ML coconut milk (retain 50ML last juice), add a spoonful of sugar and a small spoon of salt, mix well with a wooden spoon. You can taste the salty taste and adjust.
Start cooking by pressing the rice cooker to cook the rice. After waiting for the glutinous rice to be cooked, mix it with a wooden spoon and then simmer for a while.
Fill the glutinous rice in a small bowl and compact. Squeeze back into the plate. Durian meat is removed and cut into thick slices. It doesn't matter if it doesn't cut. Topped with the remaining coconut milk. OK, let's move!
Exquisite practice, glutinous rice is best to use steamed. Steam well and mix well with hot coconut milk with added sugar salt. If you do it at home, you will give it to the rice cooker. It is simple and convenient. Glutinous rice is better to eat hot, it will be soft. Cold glutinous rice will be hard. Thai-style glutinous rice is salty and sweet, a spoonful of salt is very tasty and makes glutinous rice not so greasy.