Curry Sticky Rice Stuffed with Short Rib Recipe

Curry Sticky Rice Stuffed with Short Rib Recipe

How To Make Curry Sticky Rice Stuffed with Short Rib

Enjoy bites of hearty and creamy curry and tenderly braised short ribs, all in one plate, by whipping up these delectable sticky rice squares!

Preparation: 30 minutes
Cooking: 4 hours
Soak and Stand Time: 2 hours 30 minutes
Total: 7 hours

Serves:

Ingredients

For Coconut Curry Sticky Rice:

  • 3cupssticky rice,uncooked
  • warm water,for soaking
  • 2cupsunsweetened coconut milk,canned
  • ¼cupsugar
  • tbspcurry powder
  • 1tbsplime zest,(about 2 limes)
  • ½tspkosher salt

For Braised Short Ribs:

  • 2lbsshort ribs,cut into 3-inch pieces, boneless
  • kosher salt,to taste
  • black pepper,to taste
  • 2tbspcanola oil
  • 1jalepeno,seeded and roughly chopped
  • 2bay leaves
  • 2fresh thyme sprigs
  • 5fresh parsley sprigs
  • cupdry red wine
  • cupsbeef stock
  • cuporange juice,freshly squeezed
  • 2cinnamon sticks
  • 1tbspsesame seeds
  • lime wedge,for serving

Instructions

Coconut Curry Sticky Rice:

  1. Add the rice to a large nonreactive bowl that holds at least double the volume of the rice. Cover the rice by 2 to 3 inches with warm water and soak for 2 hours.

  2. Drain the rice and transfer to a steamer basket lined with cheesecloth. Set the steamer basket over a large pot with several inches of boiling water.

  3. Cover and steam the rice for 30 minutes, or until shiny and tender. Be careful that the pot doesn’t run dry during steaming; add more water if necessary.

  4. While the rice steams, pour the coconut milk into a large heavy pot over medium heat and bring to a simmer. Once the coconut milk is simmering, add the sugar, curry powder, lime zest, and salt, and whisk to completely dissolve the sugar and salt in the hot coconut milk.

  5. When the sticky rice is done, turn it out into a large dish and use a wooden spoon to mix in the coconut milk mixture. Let stand, covered, for 30 minutes to 1 hour to allow the flavors to melt.

Braised Short Ribs:

  1. Preheat the oven to 350 degrees F. Season the short ribs all over with salt and pepper.

  2. Heat the canola oil in a large Dutch oven over high heat. Working in batches, sear the short ribs on all sides for 5 to 6 minutes, until golden brown. Remove from the pot and set aside.

  3. To the Dutch oven, add the jalapeño, bay leaves, thyme, and parsley, and cook for 1 to 2 minutes, until fragrant. Deglaze the pan with the red wine, scraping any browned bits from the bottom of the pot, then add the beef stock and orange juice. Return the short ribs back to the pan.

  4. Cover and braise in the oven for 3 hours, until the meat pulls apart easily with a fork.

  5. Set aside to cool slightly, then shred the short ribs with 2 forks.

To Assemble:

  1. Using a 3-inch square mold, add a scoop of rice to the mold and spread in an even layer. Scoop in a layer of short rib, then cover with more rice. Garnish with sesame seeds. Unmold the rice and repeat with the remaining ingredients.

  2. Serve with lime wedges, and enjoy!

Nutrition

  • Calories: 915.61kcal
  • Fat: 57.94g
  • Saturated Fat: 29.07g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 21.80g
  • Polyunsaturated Fat: 3.04g
  • Carbohydrates: 71.42g
  • Fiber: 1.87g
  • Sugar: 7.70g
  • Protein: 23.92g
  • Cholesterol: 86.18mg
  • Sodium: 796.10mg
  • Calcium: 70.86mg
  • Potassium: 633.41mg
  • Iron: 5.28mg
  • Vitamin A: 6.49µg
  • Vitamin C: 11.27mg
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