Sticky rice parcels

Recipe~Finder

Cooking time: Less than 60 minutes

Cuisine: Asian; Thai

Healthy options: Diabetic; Egg free; Lactose free; Nut free; Healthy

Serves: 8

Type: Easy; Family

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Kitchen friendly view

Photography: Brett Stevens

By Suzanne Gibbs

Ingredients

2 cups (400g) short grain glutinous rice
3 cups (750ml) chicken stock
8 x 5cmx20cm strips of banana leaf
1 red capsicum, seeded, cut into thin strips
5cm fresh ginger, finely shredded
2 green onions (shallots), sliced lengthways
½ cup chopped coriander leaves
soy sauce, to serve (optional)

Preparation method

Combine rice and stock in a large saucepan and bring to boil. Cover and simmer for 10 minutes, until par-cooked.

Lay out eight 20cm-squares of baking paper or foil squares and place a strip of banana leaf in centre of each. Top with ½ cup of rice, capsicum, ginger, green onion and coriander. Fold banana leaf over filling and wrap in baking paper to enclose. Tie with string. Steam over simmering water for 10 minutes. Open and serve with soy sauce.

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