Curry Sticky Rice Stuffed With Short Rib By Chef Jj Johnson Recipe By Tasty

CURRY STICKY RICE STUFFED WITH SHORT RIB BY CHEF JJ JOHNSON RECIPE BY TASTY

Steps:

• 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.
• Enjoy!