Thai Sticky Rice with Northern Thai Sauce

In large bowl or container, twice volume of rice; cover with 3 inches (8 cm) of water.

Soak for at least 8 hours or for up to 24 hours. (Alternately, soak in warm water for about 2 hours.)

Drain rice; place in steamer basket or steamer over boiling water, making sure water does not touch rice.

Cover and steam for 25 minutes, or until rice is tender and shiny, adding boiling water to maintain level if necessary.

Remove from steamer, breaking up into small clumps.

If not serving immediately cover with cloth or lid to prevent from drying out.

Using mortar and pestle grind together dried shrimp, shallot, chilies and lemon rind.

In skillet, heat oil over medium-high heat; stir-fry garlic for 30 seconds.

Add shrimp mixture; stir-fry for 30 seconds.

Add beef; stir-fry for 3 minutes or until no longer pink.

Add tomatoes, fish sauce, sugar and lime juice; bring to boil.

Reduce heat and simmer for 20 minutes or until medium-thick consistency.

Serve sauce with handful of rice.