Thai Coconut-Mango Sticky Rice |
|
 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 3 |
|
I was trying to match a dessert sold at a local Thai restaurant; this is pretty close, but not exact. The real thing uses glutinous rice, but since that is not available in most of the U.S., this can be a variation for people without it. Ingredients:
1/2 cup basmati rice or 1/2 cup jasmine rice or 1/2 cup other sweet asian rice |
1 (14 ounce) can coconut milk (you can use the light kind if you want, it just makes it a little less rich) |
1/2 cup sugar |
1 mango, sliced |
Directions:
1. Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.
2. It should be fairly dry when you finish cooking it, without any liquid visible in the pot.
3. Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
4. Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.
5. Presentation: Arrange the cooked coconut rice in a bowl or plate with the mango slices in some kind of pretty formation and dribble a bit of the sauce over the whole thing.
|
|