sticky rice with mango: it’s like crack
It’s always a fulfilling evening when there’s Thai coconut sticky rice and mangoes on the menu. There is no way of telling you how great this is dessert is without you having to try it yourself. If this recipe looks intimidating or time consuming, check with your local Thai restaurant to see if they have it on the menu. Try it first. If you like it (and I’m sure you will!), then go ahead and try this recipe. I usually steam the rice while I’m cooking dinner. When we’re sitting down to dinner, the rice finishes “cooking” in the coconut milk. By the time we’re done eating, it’s time for dessert. Yum! I do try to cut this recipe in half (this isn’t a great dish if not eaten the same day) so that The Boy and I can devour every last bite….although it’s really not that difficult to do.
sticky rice with mango
1 cup of uncooked Thai sweet rice
1 can (13.5 ounces) coconut milk
1/2 cup sugar
1/8 teaspoon salt
1/8 teaspoon cornstarch
1 tablespoon water
1 ripe mango
Soak sweet rice for about 45 minutes in cold water. When the rice is done soaking, line the inside of a steamer pan with cheesecloth. Add rice and steam for 25 minutes. In the meantime, stir together 1-1/4 cup of
coconut milk and all of the sugar in a large bowl. Add the steamed rice to the coconut mixture and cover. Leave for 20 minutes so that rice can complete its cooking process. In a separate saucepan, boiling the remaining coconut milk (about 1/4 cup). Add salt. Mix the cornstarch and water together in a small bowl before adding. Cooking for another minute. Remove from heat and allow it to cool. Serve the rice with a spoonful of the cooked coconut milk and sliced mangoes.