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Prep Time: 480 Minutes Cook Time: 30 Minutes |
Ready In: 510 Minutes Servings: 6 |
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One of the most delicious things I brought back from my trip to Thailand last year. Best with super sweet Thai mangoes, but it's still wonderful with mangoes you can find at your supermarket - make sure they're ripe! Ingredients:
1 1/2 cups sticky rice (can be found in asian markets, but any sweet glutinous rice such as thai jasmine or sushi rice can b) |
water |
1 (14 ounce) can coconut milk |
1/3 cup sugar |
1/2 teaspoon salt |
Directions:
1. Rinse rice several times until the water runs clear. Soak in water above the level of the rice 6-8 hours or overnight. Steam rice until soft (or you can boil it in lots of water until it's translucent and soft). It WILL be sticky - it's supposed to be.
2. In the meantime, pour coconut milk into a saucepan and add salt and sugar. Heat just to a slow simmer - do not boil, as it will curdle. Remove from heat and reserve 1/3 cup to use as a sauce. Peel and slice mango.
3. When rice is done, pour remaining sauce over the rice and allow to sit until all sauce is soaked into rice.
4. To serve, scoop out a mound of sticky rice and serve with sliced mangoes on the top or the side. Use reserved sweetened coconut milk as a sauce if desired. Can also garnish with sesame seeds if desired. Best (in my opinion) eaten either room temperature or warm.
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