1 c. Thai Sweet Rice (also called "sticky rice" or "glutinous rice" available at Asian food stores)
1 1/2 c. water
1/4 tsp. salt
pinch of cardamom
4 Tbsp. white sugar, divided
1 can good quality coconut milk
2 Tbsp. Honeybell Orange White Balsamic
1 can mandarin oranges
Soak rice in one cup water for 20 - 30 min. Do not drain the rice.
Add 1/2 c. more water, plus 1/2 the can of coconut milk, 1/4 tsp. salt, cardamom and 1 Tbsp. sugar. Stir well.
Bring to a gentle boil, and then partially cover with a lid, leaving some room for steam to escape. Reduce heat to medium-low or just until you get a gentle simmer. Simmer 20 - 30 minutes or until liquid has been absorbed by the rice.
Turn off the heat but leave the pot on the burner with the lid on tight. Allow to sit for 5 - 10 minutes.
To make the sauce, warm but do not boil the rest of the can of coconut milk over medium - low heat for 5 minutes. Add 3 Tbsp. sugar, stirring to dissolve and stir in the Honeybell Orange White Balsamic.
Taste test the sauce for sweetness add more sugar if desired. Note that it will taste less sweet when added to the rice.
Scoop warm rice into bowls, serve with drizzled warm sauce and orange segments.
*Tested in Thai Cooking Class