Thai Sticky Rice With Toasted Coconut and Fried Shallots

• 1 cup thai sticky rice (long grain, NOT Chinese short or medium grain)
• 12 cup canned unsweetened coconut milk, stirred well
• 14 cup vegetable oil
• 2 large shallots, cut crosswise into thin rings (approximately 1/2 cup)
• 13 cup sweetened flaked coconut, toasted
• salt
• 2 tablespoons fresh cilantro, chopped
• cheesecloth

1. Place rice into a mesh colander.
2. Rinse the rice grains in two or three changes of cold water in a bowl until the water runs clear from the colander.
3. Place the rice into a bowl and fill with cool water to 2 to 3 inches above the rice.
4. Cover the bowl and allow the rice to soak for 6 to 8 hours.
5. Drain the rice and transfer to cheesecloth-lined steamer or pasta pot basket.
6. Set steamer on wok or pasta pot with boiling water; do not let rice touch boiling water.
7. Cover pot and steam rice, checking water level often, adding more boiling water as need; cook for 20 minutes.
8. Fluff rice with a fork and gradually pour coconut milk over it.
9. Cover and steam rice until tender, about 10 minutes more.
10. While rice is steaming, heat oil in 7-in heavy skilled over moderate heat.
11. Add shallots and cook, stirring ocassionally until golden; 7 to 8 minuets.
12. Transfer to paper towels to drain.
13. Transfer rice to a bowl and stir in toasted coconut and salt to taste.
14. Sprinkle with shallots and cilantro and serve immediately.

thai sticky rice, coconut milk, vegetable oil, shallots, coconut, salt, fresh cilantro, cheesecloth

Taken from www.food.com/recipe/thai-sticky-rice-with-toasted-coconut-and-fried-shallots-380042 (may not work)