STICKY RICE WITH HOMINY, MUNG BEAN, AND CRISPY SHALLOTS

Sticky Rice with Hominy, Mung Bean, and Crispy Shallots image

Categories Bean Rice Steam Corn Shallot Boil

Yield serves 3 or 4 as a light main course, or 6 as a side dish or snack

Number Of Ingredients 7

Ingredients

1 1/2 cups short-grain sticky rice
1 can (15 ounces) white hominy, drained
3/4 teaspoon salt
2 tablespoons sesame seeds, toasted (page 332)
1 tablespoon sugar, plus sugar for serving
1 cup Ground Steamed Mung Bean (page 322), at room temperature
1/3 cup Crispy Caramelized Shallot (page 314)

Steps:

Put the rice in a bowl and add water to cover by 1 inch. Let stand for at least 2 hours (or even overnight).
Dump the rice into a colander and rinse under cold running water. Shake the colander to expel extra water and then return the rice to the bowl. Add the hominy, breaking it up into individual kernels. Toss the rice and hominy with 1/4 teaspoon of the salt.
Fill the steamer pan halfway with water and bring to a rolling boil over high heat. If you are concerned about cleanup and/or the rice falling through the holes of the steamer tray, line the tray with a piece of parchment paper or banana leaf, leaving a few holes uncovered for heat circulation. Pour the rice and hominy into the tray, keeping the mixture 1 inch away from the edge where condensation will collect.
Place the tray in the steamer, cover, and steam the rice for 20 minutes, or until the rice is shiny, tender, and slightly chewy; the hominy is already cooked. To ensure even cooking, give the rice a big stir with chopsticks or a spatula 2 or 3 times during steaming. Take care when lifting the lid that you don't allow any condensation to drip onto the rice and hominy and that you are not burned by the steam. At the end of each stirring, gather the grains back into a mound in the center, leaving a 1-inch border between the rice and the edge of the steamer tray. When the rice is done, lower the heat to keep it hot.
While the rice and hominy steam, put the sesame seeds, the remaining 1/2 teaspoon salt, and the 1 tablespoon sugar in a mortar and crush with a pestle to a fine, sandy texture. (Or, use an electric mini-chopper and process for 10 seconds.) Set aside.
To serve, turn off the steamer, fluff the rice and hominy, and transfer to a platter, spreading it out into a 1-inch-thick layer. Sprinkle the mung bean on top and then follow with the sesame mixture and finish with the shallot. Serve with a small bowl of sugar for anyone who wants a little extra sweetness.