Curry Sticky Rice Stuffed With Short Rib By Chef JJ Johnson
The aromatic curry-infused sticky rice is stuffed with tender short rib, creating a harmonious blend of textures and spices. With each bite, you'll be transported to a world of bold flavors and culinary innovation.
for 8 servings
Coconut Curry Sticky Rice
- 3 cups sticky rice (600 g), uncooked
- warm water, for soaking
- 2 cups unsweetened coconut milk (480 mL), canned
- ¼ cup sugar (50 g)
- 1 ½ tablespoons curry powder
- 1 tablespoon lime zest, about 2 limes
- ½ teaspoon kosher salt
Braised Short Ribs
- 2 lb boneless short ribs (910 g), cut into 3 inch (7 1/2 cm) pieces
- kosher salt, to taste
- black pepper, to taste
- 2 tablespoons canola oil
- 1 jalepeno, seeded and roughly chopped
- 2 bay leaves
- 2 sprigs fresh thyme
- 5 sprigs fresh parsley
- ⅔ cup dry red wine (160 mL)
- 1 ½ cups beef stock (360 mL)
- ⅓ cup orange juice (80 mL), freshly squeezed
- 2 cinnamon sticks
- 1 tablespoon sesame seeds
- lime wedge, for serving
- Calories 634
- Fat 26g
- Carbs 60g
- Fiber 5g
- Sugar 46g
- Protein 23g
Estimated values based on one serving size.
- Add the rice to a large nonreactive bowl that holds at least double the volume of the rice. Cover the rice by 2-3 inches (5- 7 ½ cm) with warm water and soak for 2 hours.
- 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.
- 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.
- While the rice steams, pour the coconut milk into a large heavy pot over medium heat and bring to a simmer. Make sure it does not boil.
- 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.
- 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-1 hour to allow the flavors to melt.
- Preheat the oven to 350°F (180°C).
- Season the short ribs all over with salt and pepper.
- Heat the canola oil in a large Dutch oven over high heat. Working in batches, sear the short ribs on all sides until golden brown, 5-6 minutes. Remove from the pot and set aside.
- To the Dutch oven, add the jalapeño, bay leaves, thyme, and parsley, and cook until fragrant, 1-2 minutes.
- 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. Cover and braise in the oven for 3 hours, until the meat pulls apart easily with a fork. Set aside to cool slightly, then shred the short ribs with 2 forks.
- 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.
- Serve with lime wedges.
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