Sweet Sticky Rice With Mangoes and Sesame Seeds |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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My favorite dessert when I'm at a Thai restaurant or I've just had sushi is the sticky rice with coconut milk. I was so excited to find this recipe in Food and Wine June 2009. I used a Basmati rice (like you would use for sushi), but I'm not an expert on Thai sticky rice. I think you can even buy the rice already cooked, but this is really a simple concoction. I didn't have mangoes but used fresh peaches instead and still LOVED IT! This is a recipe I'll definitely make again. Personally, I'd use a little less salt in the Rice (1/2 tablespoon instead of a tablespoon), but that's a personal preference. Don't be alarmed by the total prep time because this is not a labor intensive recipe. Ingredients:
2 cups unsweetened coconut milk |
1 1/2 tablespoons sugar |
1 1/2 teaspoons salt |
2 1/2 cups thai sticky rice |
1 cup unsweetened coconut milk |
1/2 cup sugar |
1 tablespoon kosher salt |
2 mangoes (peeled, pitted, and coarsely chopped) |
2 tablespoons sesame seeds, toasted |
Directions:
1. Make the sauce: In a medium saucepan, combine the coconut milk with the sugar and salt.
2. Bring to a simmer and cook over moderate heat until thickened slightly, about 10 minutes.
3. Transfer the mixture to a sauceboat and let cool to room temperature, about 1 hour.
4. Meanwhile, prepare the rice. In a large microwave-safe bowl, cover the sticky rice with water and let soak for 1 hour.
5. Drain the rice and return it to the bowl.
6. Add 2 1/4 cups water and cover the bowl with plastic wrap.
7. Microwave the rice on high power for 5 minutes.
8. Pull back the plastic wrap and stir the rice.
9. Replace the plastic wrap and microwave the rice for another 5 minutes.
10. Pull back the plastic wrap to stir the rice a second time.
11. Replace the plastic wrap and microwave until the rice is just tender, about 3 minutes longer.
12. Let stand, covered, for 5 minutes.
13. In a small saucepan, combine the coconut milk with the sugar and salt and bring to a simmer.
14. Pour the hot coconut milk over the rice, folding until just combined.
15. Spoon the rice into bowls.
16. Top with the mango and sesame seeds and serve, passing the sauce at the table.
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